Rachael Ray'S Double-Stuffed Chicken Breasts

• 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
• 2 large eggs
• 2/3 cup breadcrumbs
• 4 eight to ten ounce chicken breasts
• 3 cups marinara sauce

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Cook pasta in boiling salted water for 4 minutes, then drain and rinse.
3. Add all cheeses and 1/4 cup parsley to pasta; add salt.
4. Beat eggs in bowl.
5. Stuff pasta/cheese mixture under the skin of each chicken breast, then dip in eggs, then roll in breadcrumbs.
6. Place in pan skin side up, bake 50 minutes.
7. Heat marinara sauce in saucepan.
8. Serve chicken on bed of sauce and topped with parsley.

shell pasta, mozzarella cheese, ricotta cheese, parmesan cheese, flat leaf parsley, eggs, breadcrumbs, eight, marinara sauce

Taken from www.food.com/recipe/rachael-rays-double-stuffed-chicken-breasts-415482 (may not work)