Easy Breezy Stuffed Chicken Parmesan

As I've declared previously, I just love Italian cuisine!  And I am ever so thankful to be going to Italy again this summer!  I will be touring some vineyards and participating in wine tastings and hopefully will join a cooking class or two.  In the meantime, I am always in search of a Sunday supper that is delicious, simple, and easy.  This one fits the bill.  I hope you will enjoy it as much as we did!

Stuffed Chicken Parmesan

 serves 4

• 4 boneless skinless chicken breasts (the thin sliced ones)*
• ½  cup ricotta cheese
• ½  cup Italian shredded cheese blend
• ¼  cup grated Parmesan cheese
• 2 eggs (or if you prefer ½ cup low fat mayonnaise works well!)
• 1 cup Italian seasoned Panko bread crumbs
• 1 small box of thin spaghetti
• 1 jar of your favorite pasta or marinara sauce
• *If you don't purchase the thinly sliced chicken breasts, then you will have to pound them until they are thin so that  you can roll them

Directions:

1. Preheat oven to 375 degrees F.
2. In a small mixing bowl, combine ricotta, Italian cheese blend and grated Parmesan cheeses
3. In a small dish beat two eggs, In a medium dish put the Panko bread crumbs
4. Spoon and spread enough of the cheese mixture to cover the chicken breast
5. Starting at the most narrow end, roll chicken breast tightly and secure with a tooth pick, place it through the entire chicken bundle
6. Coat in egg (or mayonnaise), then roll in cracker crumbs
7. In a greased baking dish, spread 1/2 of the pasta sauce
8. Place each chicken bundle over the sauce layer and bake for 35 minutes.
9. Spread over remaining pasta sauce and top with shredded cheese, continue baking for 5 – 10 minutes
10. Serve over cooked pasta 
11. Remember to remove the toothpicks before you bite into them!!!