Preheat the oven to 350 degrees F. Spray two 12-cup muffin pans with nonstick cooking spray.
Lay a thin chicken cutlet in each muffin cup. Overlap the ends to form little bowls, so the filling stays inside.
In a small bowl, mix 1 cup shredded mozzarella, ricotta cheese, cream cheese, garlic, Italian seasoning salt and crushed red pepper.
Spoon 2 tablespoons of the cheese filling into each chicken cup. Then spoon 2 teaspoons of marinara sauce over the top of the cheese filling. Cover each cup with an extra tablespoon of shredded mozzarella cheese.
Bake the cups for 25 minutes, until the chicken is cooked through and the cheese filling is bubbly.
Lift the chicken cups out of the muffin tin. (There will be some juices in the bottom of the pan.) Set on a serving platter and serve warm.
Chicken Cutlets: You can make chicken cutlets by slicing whole boneless chicken breasts into thin slices, the length and width of the breast. For small breasts, cut into 3 cutlets. For large chicken breasts cut into 4-5 cutlets. If the chicken cutlets are too thick they will not cook through.Leftover Love: These little cups make fabulous leftovers and lunchbox items!Sugar Free Marinara: If you can't find sugar-free marinara in a jar, you can make your own, or use canned crushed tomatoes instead.