Preheat the oven to 425 degrees - use convection if you have it. Coat a baking dish with cooking spray. Whisk the egg in a bowl until well combined. Place the seasoned panko crumbs on a plate then add 2 tablespoons of Parmesan; mix well; set aside.
Heat the olive oil in a skillet over medium heat. Add the spinach and crushed red pepper flakes. Cook, stirring occasionally, for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the stove and set aside to cool. Once it has cooled, mix the spinach with the ricotta, 2 tablespoons of Parmesan, 2 tablespoons whisked egg, 1 tablespoons fresh basil, sea salt, and freshly cracked pepper, to taste. Stir until well combined. Set aside.
Remove excess fat from the chicken breasts then cut in half lengthwise then place in between two pieces of plastic wrap. Pound with a mallet until all pieces are 1/4 inch thick. Spoon some ricotta mixture into the center of each piece of chicken then roll up.
Dip the rolled chicken into the whisked egg then into the panko mixture until evenly coated. Set seam side down in the prepared baking dish. Repeat with the remaining chicken.
Place into the oven and bake for 20 minutes. Remove from the oven and place some marinara on top of each roll-up, followed by some mozzarella cheese and a tomato slice. Place back into the oven for 5-7 minutes or until chicken is cooked through and the cheese is gooey and melted. Remove from the oven and sprinkle the top with fresh basil. Serve immediately. Enjoy.