Preheat oven to 350 F.

Using a sharp knife, cut a pocket in each chicken breast, being careful not to cut all the way through.

In a small mixing bowl, stir together the ricotta, shredded cheese, and pesto.

Spoon cheese mixture into the pockets of the chicken breast, being mindful not to overstuff (you may not use all the filling, depending on the size of your chicken cutlets).

Heat a large, oven-safe skillet over medium high heat. Add 2 T olive oil and 2 T vegetable oil to the pan.

Beat egg in a wide, shallow bowl. Stir together panko, parmesan, and italian seasoning in separate wide bowl or dinner plate. Dip each stuffed chicken cutlet in the egg, then coat with the panko mixture.

When the oil is shimmering, place the coated cutlets in the pan. Cook until golden brown, then flip over, adding more oil to the pan if necessary. When golden brown on both sides, remove from heat.

Spoon the pasta sauce over the top of the chicken breasts. Top with the shredded cheese and fresh mozzarella. Place in preheated oven for 15 minutes, until chicken is cooked through and cheese is melted. Serve immediately.