Stuffed Chicken Parmesan

I wanted to make chicken parmesan for dinner, but didn't have shredded mozzarella. :( I had string cheese in the refrigerator and decided to improvise. I had boneless, skinless chicken thighs, but you could also use chicken breasts if you choose to. I would just use a whole string cheese instead of cutting them in half if you do use chicken breasts, since they are larger. I also used my homemade marinara (that's also posted on here), but you can use any tomato sauce you like to serve this with! :)

Stuffed Chicken Parmesan

6 boneless, skinless chicken thighs (rolled out and flattened using a meat tenderizer. I also trimmed any excess fat that was on the thighs)

Breading:
1/2 cup flour
1/2 cup panko bread crumbs
1/2 cup Italian style seasoned bread crumbs
1 cup Parmesan/Romano cheese
1 tsp garlic powder
1 tsp salt
1 tsp dried oregano

3 eggs, beaten
3 string cheese sticks

In one bowl, beat the three eggs. set aside. In a separate bowl, combine flour, panko, bread crumbs, parmesan, garlic powder, salt and oregano.

Take the string cheese out of the plastic and cut in half

Lay one chunk of cheese on chicken thigh, roll it up and secure with toothpicks.  Be sure to secure the ends, too! Otherwise, there will be cheese goo leakage.

Dip the stuffed chicken into the egg mixture and then into the bread crumb/parmesan mixture. Place on a baking sheet.

Bake at 385 degrees for 30-35 minutes or until cooked through. Mine cooked 35 minutes and were perfectly cooked!

Serve on top of any marinara you choose!

My Homemade Pickles

I love pickles! I've always wanted to try making my own, but was afraid it would be too difficult or too time consuming. They are really easy to make! Everytime I make them now, I have to pass them out to friends because they are a favorite! Even to some friends who have never liked pickles, but LOVE mine! Lol...

My Homemade Pickles

2 large english cucumbers, sliced to your desired thickness

1/4 red onion thinly sliced                                                                                                                               2 cups red wine vinegar

2 cups water

4 cloves of garlic(I leave them whole, but you can also slice them if you prefer

1 1/2 cups sugar

1/4 cup kosher salt

1 tsp mustard seeds

3/4 tsp coriander seeds

1/2 tsp celery seeds

1/2 tsp whole black peppercorns 

1 jalapeno pepper, split in half (take the veins and seeds out if you don't like a lot of spice)

In a saucepan, combine everything except the cucumbers and red onions. Bring mixture to a boil and simmer about 2 minutes. Remove from heat. Stir and pour over sliced cucumbers and sliced onions. I put mine into mason jars and pour the liquid over evenly. Seal the jars and let cool. Once they are cooled, you can eat them!