Step 1

Bring a large pot of heavily salted water to a boil and boil pasta shells al dente according to package directions. Drain.

Step 2

In a large skillet, heat the olive oil over medium-high heat and add the chicken. Season with salt and the Italian seasonings. Cook chicken 5-6 minutes or untll chicken is no longer pink. Let mixture cool.

Step 3

Preheat oven to 350 degrees F.

Step 4

In a medium bowl, combine the cooled chicken, ricotta, 1 cup of the Mozzarella cheese, Parmesan cheese, egg, garlic, and salt.

Step 5

Pour 2 cups of the marinara sauce on the bottom of a 9x13 inch pan.

Step 6

Spoon about 2 tablespoons of filling into each pasta shell and place filling side up.

Step 7

Pour the remaining marinara sauce on top of the shells and sprinkle with remaining 1 cup of mozzarella cheese. Sprinkle Panko breadcrumbs on top of the cheese.

Step 8

Cover with nonstick foil or spray the bottom side of the foil with cooking spray and cover. Bake for 20 minutes. Remove the foil and bake for 5-10 minutes or until Panko crumbs are brown.

Step 9

Garnish with chopped parsley if desired.