Preheat oven to 425°F
Mix 1 cup ricotta into a bowl
Mix in 2 tbsp of eggs and 2 tbsp of parmesan seasoning with salt and pepper
Pat chicken dry and slice a pocket in the thickest part of the breast 2 inches by 2 inches long
Season chicken with salt and pepper
Stuff each chicken breast with ¼ of the ricotta mixture
Mix ½ the container of sauce into a baking dish with ½ the bag of spinach
Place chicken stuffed side up on sheet pan
Drizzle with 2 tbsp oil and season with salt and pepper
Roast covered with foil for 20 minutes
Uncover and roast for 10-15 minutes until fully cooked with no pinkness remaining
Check that internal temperature of chicken reaches 165°F
Divide to plates