1. Preheat oven to 400°F (200°C). Place wire rack on rimmed baking sheet; spray with cooking spray.
2. Using sharp knife, cut a small slit in centre of each chicken breast. One at a time, transfer chicken to large freezer bag (leave ziptop unsealed). Using meat mallet, pound chicken to 1/2-inch (1 cm) thickness. Stuff each slit with 1 tbsp (15 mL) Parmesan cheese. Season chicken evenly with salt and pepper.
3. In small, shallow bowl, place flour.
4. In another small, shallow bowl, whisk together eggs.
5. In another small, shallow bowl, stir together 1/4 cup (60 mL) Parmesan cheese and breadcrumbs.
6. One at a time, dredge chicken in flour, dip in eggs, then press into Parmesan cheese mixture, turning to evenly coat both sides. Place on wire rack. Lightly press crumb mixture into chicken to secure.
7. Bake for 15 to 20 minutes or until chicken is cooked through and instant-read thermometer registers 165°F (74°C) when inserted into thickest part of chicken.
8. Transfer chicken to baking sheet by removing wire rack. Top evenly with pasta sauce, mozzarella cheese and remaining Parmesan cheese.
9. Bake for 5 minutes or until sauce is heated through and cheese is melted.
10. Sprinkle with parsley.

TIP:

If desired, serve with spaghetti, linguini or fettuccini, or a big bowl of lemony Caesar salad.