Preheat oven to 375F and line a baking sheet with some parchment paper

Mix together the bread crumbs with 2 Tbsp parmesan cheese (set other 3 Tbsp aside)

Lay the crumb mixture out on a flat plate, and also sprinkle flour out on a separate flat plate.

Whisk egg and a little water, place in a bowl large enough to dip the chicken into

In a separate bowl mix together ricotta, shredded cheese, remaining 2 Tbsp parmesan cheese and italian seasoning.

Heat a large frying pan over medium heat on the stove and add oil

Cut open the chicken breast but not in half, just so you can stuff the breast.

Add 1 Tbsp tomato sauce and 1/4 ricotta mixture into each chicken breast, close the breast and then roll in the flour, dip in the egg then finish off with the bread crumb/parmesan mixture

Sear each breast in the frying pan for approximately 3 minutes each side then transfer to the baking sheet.

Bake chicken in the oven for 25 minutes.

Serve immediately, chicken will freeze well.