Twice Stuffed Chicken Breast

Look, I am not usually a fan of chicken breast with the skin and bone, but it is worth it for this recipe! The small shelled pasta I used was called Acini Di Pepe (it was Ronzoni).

1/2 cup small shelled pasta, cook in salted boiling water for 4 minutes, drain, and rinse.

1/2 cup shredded mozzarella

1/2 cup ricotta cheese

1/2 cup grated parm

1/3 cup chopped, flat leaf parsley, divided

Mix first four ingredients with 1/4 cup of flat leaf parsley and season with salt and pepper.

2 eggs

1 cup bread crumbs

four bone-in, skin on chicken breast

one jar of store bought spaghetti sauce

Place eggs in a pie plate and beat. In another pie plate place breadcrumbs and remaining parsley.

Lift the skin from the chicken breast without tearing it off...take one quarter of the cheese mixture and gently place it under the skin. Dip the stuffed breast in the egg mixture and then the breadcrumbs. Place on a foil lined cookie sheet. Bake at 350 for about 50 minutes. Heat the spaghetti sauce. When the chicken is done, serve each bread on a serving of sauce.