Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9×13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
Place chicken breast halves in a shallow baking dish; pour Marsala wine over the chicken breasts. Refrigerate for 1 to 2 hours. Remove chicken from wine marinade; sprinkle with salt and pepper. Return marinade to refrigerator.
Heat butter and olive oil over medium; add chicken breast halves. Cook for about 5 minutes on each side, until chicken is browned, tender, and juices run clear. Transfer chicken to serving dish; cover and keep warm. Add reserved marinade and the halved grapes to skillet. Cook and stir until mixture boils. Continue to boil for about 45 seconds. Pour over chicken. Serve with rice and a vegetable side dish.