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1
Preheat oven to 425 degrees F. With a paring knife, make a horizontal pocket three inches deep in the chicken breasts.
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2
Season chicken with the salt.
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3
Stir together the ricotta, 1/4 cup of the grated cheese, and the basil in a bowl, seasoning with black pepper to taste.
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4
Put the cheese filling in a pastry bag with a wide tip.
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5
(If you dont have a pastry bag, you can squeeze the filling out of a regular resealable plastic bag with a corner cut off.)
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6
Pipe the filling into each pocket of the chicken breasts.
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7
Spread the flour and bread crumbs on two separate rimmed plates.
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8
Beat the eggs in a wide, shallow bowl.
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9
Dredge the chicken in the flour, tapping off the excess, then dip in the beaten egg, letting the excess drip back into the bowl.
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10
Coat the chicken on all sides in the bread crumbs.
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11
Heat 1/2 inch vegetable oil in a large skillet over medium heat.
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12
When the oil is hot, add the chicken, in batches if necessary.
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13
Cook until browned and crispy, about 4 minutes per side.
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14
Drain the chicken on paper towels.
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15
Spread 1 1/2 cups of the marinara in a baking dish large enough to fit the chicken in one layer.
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16
Lay the chicken breasts on the sauce, and top with the remaining marinara.
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17
Layer the sliced mozzarella on the chicken, and sprinkle with the remaining 1/2 cup of grated cheese.
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18
Bake until the chicken is cooked through and the topping is browned and bubbly, about 20 to 25 minutes.
