Heat 2 tablespoons oil in a frying pan over medium heat. Add the spinach and garlic, and sauté until just barely wilted, about 2-3 minutes. Remove from heat and combine with ricotta cheese, salt and pepper. Set aside.

In a shallow bowl, mix the bread crumbs, oregano, turmeric and Parmesan cheese. Set aside.

Place the beaten egg in a separate shallow bowl and set aside.

Cut the chicken breasts into 8 pieces and pound them until they are thin. Season both sides with salt and black pepper.

Preheat oven to 450 degrees F. Oil the bottom of a large baking dish.

Spread a layer of the spinach cheese mixture on each piece.

Roll each one and keep seam side down.

Dip entire chicken roll first in the beaten egg and then roll in the breadcrumbs. Place them in the baking dish, seam side down.

Bake in the oven until chicken is fully cooked through, about 25-35 minutes (cooking time depends on size of the pieces).

Remove from oven, top with marinara sauce and mozzarella cheese.

Bake until cheese is melted and bubbling, about 4 minutes. Remove from oven and garnish with fresh basil. Serve with additional marinara sauce on the side.