Stuffed Chicken Parmesan

8 oz ricotta cheese

2 ½ C shredded mozzarella cheese (divided)

¾ C grated Parmesan cheese (divided)

1 T chopped parsley

4 boneless chicken breasts

½ C flour

2 eggs, beaten

¾ C Italian bread crumbs

¾ tsp Italian seasoning

¼ tsp garlic powder

¼ tsp black pepper

¼ to ½ C olive oil

2 C seasoned tomato sauce (see recipe)

Seasoned tomato sauce

1 jar (14-16 oz) pasta sauce

½ C dry red wine

2 T Italian seasoning

3 T grated Parmesan cheese

In medium bowl, stir together ricotta, 1 cup mozzarella, ¼ cup parmesan and parsley, set aside. Flatten chicken breast with kitchen market, place cheese filling on half of each breast, fold over and secure with toothpicks. Place flour in shallow bowl or pie pan. Place eggs in another shallow bowl and I a third bowl combine bread crumbs, Italian seasoning, garlic powder and pepper. Carefully dip each chicken breast into flour, then egg, then seasoned crumbs and set on plate lined with wax paper. Allow chicken to rest in refrigerator at least 30 minutes, up to overnight. Preheat oven to 350 degrees. In large skillet, heat oil. When oil is hot, add chicken and cook over medium-low heat until coating is golden brown. Carefully turn chicken and cook on second side. Transfer chicken to baking dish. Spoon tomato sauce over chicken and sprinkle with remaining mozzarella and parmesan cheese. Bake for 35-40 minutes. Remove cover and bake another 15-20 minutes until cheese is bubbly. Makes 4 servings.