Heat a frying pan over medium, then add the oil and the onions. Fry onions for a few minutes until softened. Add garlic and cook for another 30 seconds. Add tomato sauce, spinach and Italian seasoning. Cook for 5 minutes to heat through. Salt and pepper to your liking. Set aside.
For the Chicken:
In a small bowl, mix together the cream cheese, spinach and the ricotta, salt and pepper.
slice the chicken in half lengthwise, not cutting all the way through and then open it up, like a book.
Divide the cheese mixture between the chicken pieces. Close the chicken back up. Coat each piece with pecan meal. Sprinkle with mozzarella cheese.
Bake at 375°F for 30 minutes, or until cooked through.
Garnish with fresh shaved Parmesan cheese if you prefer.