Make sure your chicken is the same amount of thickness throughout. Pounding it with a mallet in spots 9under plastic wrap) if necessary.

Season your chicken on both sides with salt and pepper.

In a small mixing bowl, combine the cheeses and mix with a spatula until smooth. Season with salt & pepper, add in the spinach and stir until combined.

Place a couple of spoonfuls of the mixture onto each piece of chicken and smooth it out evenly.

Roll from the smallest edge towards the larget edge until chicken is a bundle. Place seam-side down on paper plates or on a baking sheet.

Preheat oven to 375.

Pour enough pasta sauce into the casserole dish you will bake the chicken in, to coat the bottom about ½ inch.

Whisk your eggs in a bowl and place Panko on a plate, seasoning it with some salt and pepper.

Dip chicken one at a time in the egg, coating all sides and allowing excess to drip off. Immediately roll in Panko and place on a cutting board or tray, repeat with each piece of chicken.

Heat frying pan over med-high heat. Once the pan is hot, add 2-3 TBS oil and brown chicken on all sides (about 2 minutes a side. Place into your oven safe dish

Place 2 TBS of oil into a skillet (It’s best to brown two at a time, so you have plenty of room to flip the chicken over as well as brown the sides), Place chicken into sauce lined casserole dish and repeat with remaining stuffed chicken.

Bake for 20-25 minutes or until cooked through. Final cook time will vary by size and thickness of chicken,

Sprinkle chicken with grated parmesan and chopped parsley if desired and serve. You can also add Mozzarella cheese to the top of each stuffed chicken and return it to the oven until its melted.