Preheat the oven to 425Ãƒâ€šÃ‚ÂºF. Evenly spray a 9x5-inch bread loaf pan with olive oil spray.
In a large skillet over medium heat, heat 2 tablespoons extra-virgin olive oil. Add spinach, and cook for 3 minutes.
Add roasted red bell pepper, and cook for 2 minutes. Set aside.
In a large bowl, combine chicken, salt, black pepper, garlic powder, paprika, onion powder, and breadcrumbs.
Lay out a long, 30x10-inch piece of parchment or wax paper on your counter, and spray with olive oil spray.
Spread chicken mixture onto the paper and shape into a rectangle slightly smaller than the size of the paper.
Evenly distribute spinach and red bell pepper over chicken, followed by ricotta cheese, Parmesan cheese, and Italian parsley.
Gently pull one end of the paper up and forward, causing end of chicken to fold over, and continue to pull the paper forward, allowing chicken to roll up into a loaf.
Place chicken loaf in the prepared bread loaf pan, and drizzle with remaining 2 tablespoons extra-virgin olive oil. Cover the pan with aluminum foil, and bake for 35 minutes.
Remove the foil, and cook for 5 more minutes.
Let loaf rest for 15 minutes. Slice loaf, revealing the pinwheel appearance of chicken, cheese, and vegetables, and serve warm.