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Slice through chicken breast horizontally, and open on a long edge. Pound meat until a 1/4-1/2 inch thickness.
Stir the ricotta cheese, parmesean cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Spread 1/4 of the mixture onto on side of each chicken breast, then roll each breast as tightly as possible.
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Wrap each breast with 2 slices of bacon, and sprinkle with salt, pepper and Italian seasoning. Secure each bacon slice/breast with toothpicks.
Bake in oven until bacon is crispy and chicken is cooked through. I left mine in there almost an hour.
Remove toothpicks after 5 minutes of cooling and serve.
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