Start by placing the chicken breasts between two pieces of plastic wrap. Use a meat mallet to gently pound them to about 1/2 inch thickness.

In a bowl, combine the ricotta cheese, shredded mozzarella, and fresh spinach. Mix until well combined, and season with salt and pepper to taste.

Take a portion of the filling and place it in the center of each chicken breast. Roll the chicken around the filling tightly and secure with toothpicks or kitchen twine.

In a large skillet, heat olive oil over medium-high heat. Carefully place the stuffed chicken in the skillet and sear for about 4-5 minutes per side until golden brown.

Once the chicken is browned, carefully pour in the Marsala wine.

Reduce the heat to low and cover the skillet. Let the chicken simmer in the wine for about 20 minutes, or until the chicken is cooked through.

Once cooked, remove the chicken and set it aside. Increase the heat to medium-high and let the sauce reduce for a few minutes until slightly thickened.

Place the stuffed chicken on plates, drizzle with the sauce, and garnish with fresh parsley.