Preheat oven to 350 degrees Fahrenheit  

Add eggs and milk to a large mixing bowl

Add the garlic powder, salt, pepper, paprika, flour and bread crumbs to a large mixing bowl, stir

place the chicken breasts on a cutting board and slice down the middle but not through the meat and spread open to resemble a butterfly

Soak the chicken breasts in the egg-milk mixture then dredge each through the flour mixture

Place the chicken breasts in a large, lidded roaster, butterflied side facing upwards

In a medium mixing bowl, combine the ricotta, spinach, scallions and lemon juice, stir to blend

Spoon ricotta mixture into the center of each chicken breast

Place roaster into the oven, covered, for 45-60 minutes

Chicken is done when juices run clear or a meat thermometer reads 165 degrees Fahrenheit

Use the pan juices to create a thin gravy by adding 1 teaspoon of starch and stirring, if you require additional gravy then add a 1/2 cup of water,  1 chicken stock cube and an additional teaspoon of starch