Prep. Preheat oven to 400 F. Combine Italian seasoning (1 tablespoon) and breadcrumbs or pork rinds (1 cup ) in a large and shallow bowl. Whisk eggs (2), and place them in a second large and shallow bowl.
Slice a pocket into the center of each chicken breast (4 breasts).
Stuff the breasts with shredded mozzarella (1 1/2 cups). You can use a toothpick to hold the breast together (you just need to remember to take it out before eating!!).
Coat. Dunk the breasts in the eggs, then in the bread crumbs/pork rinds, and place each on a heat-safe pan.
Assemble + bake. Once you've done this for all the breasts, arrange them in the pan and pour the marinara (18oz Jar) around the breasts. Sprinkle parmesan (1/4 cup) on top. Place pan in the oven and bake for 30 minutes, or until the breasts have reached an internal temperature of 165 F. Wait 10 minutes before slicing into the breasts. Serve with fresh basil and enjoy!
Notes
Pasta sauce. If you're watching your carbs, most pasta sauces have loads of added sugar. I always use my homemade low carb spaghetti sauce.
Nutritional information is for 1 chicken breast if you evenly divide the filling and sauce into 4 breasts, and is based on using pork rinds (not bread crumbs):