Preheat oven to 425°F.
In a bowl, mix together the ricotta, parmesan, spinach, one garlic clove, Italian seasoning, and crushed red pepper until fully combined.
Spray the bottom of a 9×13 pan, or large baking dish with oil. Line the chicken breasts in the pan and evenly season with sea salt, pepper and 2 of the garlic cloves.
Spread the ricotta and spinach mixture over the top of the chicken breasts evenly. Cover the chicken completely with the marinara.
Bake for about 20-25 minutes or until the thickest section of the chicken reaches an internal temperature of 165°F. (For thicker chicken breasts, this could take much longer.)
In the last several minutes, add shredded parmesan on top of the chicken and continue baking to melt.
Allow chicken to rest about 5 minutes before serving.
Store leftovers in a sealed container in the refrigerator. Leftovers of this chicken are even better!
