I got this recipe out Rachael Ray's magazine (October 2009 issue, pg 110)
Prep 30 min
1/2 cup small shell pasta (I only had elbow so that's what I used)
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup chopped parsley (I used a bit of dry instead)
2 large eggs
2/3 cup breadcrumbs
4 eight to ten ounce chicken breasts (I used boneless skinless, so I "stuffed" them differently I cut a pocket in them and stuffed them.)
3 cups store bought marinara sauce (I used homemade that I had frozen.)
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper (I used foil). In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan cheese and 1/4 cup parsley. Season with salt.
2. In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.
3. Stuff the pasta-cheese mixture under the skin of each chicken breast.
Dip the stuffed chicken breast in the eggs, roll in the breadcrumbs, then place skin side down on the prepared pan. Bake until instant-read thermometer inserted in the breast reads 165 degrees, about 50 min.
4. Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bead of sauce, topped with 1 tablespoon parsley.