In a medium mixing bowl stir the ricotta, egg, basil, orgeano, garlic, salt, and half of the grated mozzarella.
Spoon marinara onto one half of each chicken breast. Spread the cheese mixture on top of the sauce and fold the chicken breasts over to close. Place the stuffed chicken breasts in a lightly greased 8 x 8 baking dish.
Drizzle the rest of the marinara sauce over the chicken. Top with the rest of the mozzarella and sprinkle the top with Italian seasoning.
Bake, uncovered, in a 400 degree oven for 40 minutes. Sprinkle basil on top and serve hot.
Heat a large skillet to medium heat. Add the olive oil and chopped onions and cook for 4 minutes until slightly translucent.
Add the chopped garlic and cook for 1 minute until fragrant.
Pour in the crushed tomatoes and cook for 5 minutes. Then add the basil and oregano. Stir to combine and cook for an additional 5 minutes.
Add the erythritol and salt and pepper to taste and let simmer for 5 minutes.
If you prefer, you can simply cut a pocket in your chicken breasts, rather than butterflying them.