Preheat the oven to 375°F (190°C).
Prepare the filling by mixing ricotta, Parmesan, basil, parsley, garlic powder, onion powder, salt, and pepper in a large bowl until well combined.
Flatten the chicken breasts between two sheets of plastic wrap using a meat mallet until they are about 1/2 inch thick.
Spread an equal amount of the ricotta mixture onto each flattened chicken breast, leaving a small border around the edges.
Roll each chicken breast tightly from one end to the other and secure with toothpicks or kitchen twine.
Place the stuffed chicken rolls in a greased baking dish and drizzle with olive oil.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear.
Remove from the oven and let the rolls rest for a few minutes before serving.
Slice the rolls into pinwheels and garnish with additional herbs if desired.
