Season chicken with dried garlic, salt and pepper.
Heat oven proof skillet over high heat with a coating of olive oil. You can brown chicken in a large nonstick skillet. Then transfer to an oven proof dish. Add chicken and brown on both sides.
Meanwhile, beat eggs in a medium bowl. Add Ricotta and spices, plus salt and pepper. Add more dried garlic, if desired.
Preheat oven to 350°F.
When chicken is done browning, top chicken with ricotta mixture. Then add stewed tomatoes to pan. Cover pan with lid or aluminum foil. Bake for about 30 minutes, depending on size of breasts.
When chicken has an internal temperature of 165°F, place the mozzarella cheese on top. Raise oven temp broil. Watch carefully, not to burn. Just broil until the cheese is golden brown.
Remove from oven. Grate fresh Parmesan on top. Serve with pasta of your choice, cooked according to package directions. Garnish with additional fresh herbs, if desired.
Substitute dried herbs for the fresh parsley, oregano and basil. Reduce quantities by half.Leftovers can be refrigerated for 3-4 days.Reheat in microwave or, covered, in 350°F oven for about 25 minutes, until hot.Do not freeze.