1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley; divided
2 large eggs
2/3 cup breadcrumbs
4 boneless, skinless chicken breasts
3 cups marinara sauce
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
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 and 1/4 cup of the parsley; season with salt.
In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.
Cut a pocket in the side of each chicken breast. Stuff the pasta-cheese mixture into the pocket of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place the chicken in the prepared pan. Bake until a meat thermometer inserted into the breast reads 165 degrees; about 50 minutes.
Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce topped with 1 tbsp. of parsley.