Preheat oven to 400 degrees.Grease a large baking sheet or roasting pan with olive oil.
Season the chicken cutlets with salt and pepper.
In a large bowl mix the eggs together with a fork. Put each piece of chicken in the eggs.
Put seasoned bread crumbs in a shallow dish.
Remove the chicken, one piece at a time from the eggs, allow the excess egg to drip off then put the chicken in the bread crumbs using fingers to pat the crumbs on.
Put the chicken on baking sheet. Repeat until all the chicken is coated.
Cut the spinach leaves into thin slices.
Combine the ricotta and spinach ribbons in a small bowl. Spread the mixture onto the chicken cutlet.
Bake at 400 degrees for about 20 minutes until golden and just cooked through.
Top each piece of chicken generously with sauce.
Return to oven about 10 minutes or until sauce has become warm.
Remove from the oven and serve on a bed of marina and garnish with fresh basil.