Preheat the oven to 375F and line a baking sheet with some parchment paper.
Mix together the bread crumbs with 2 Tbsp parmesan cheese (set other 2 Tbsp aside).
Lay the crumb mixture out on a flat plate, and also sprinkle flour out on a separate flat plate.
Lay the crumb mixture out on a flat plate, and then sprinkle the flour out on a separate flat plate.
Whisk together the egg and a little water. Make sure it’s in a bowl large enough to dip the chicken into.
In a separate bowl mix together the ricotta, shredded cheese, remaining 2 Tbsp parmesan cheese and Italian seasoning.
Heat a large frying pan over medium heat on the stove and add the oil.
Cut a slit in the side of the chicken breast so you can stuff it. Make sure you don’t cut all the way through.
Add 1 Tbsp tomato sauce and 1/4 ricotta mixture into each chicken breast Close the breast, roll it in the flour, dip in the egg, then finish it off with the bread crumb/parmesan mixture.
Sear each breast in the frying pan for approximately 3 minutes on each side then transfer to the baking sheet.
Bake the chicken in the oven for 25 minutes. Enjoy!