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!