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.
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!
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