Parmiago Stuffed Breaded Chicken

Parmiago  Stuffed Breaded Chicken

–  4 Large Boneless Skinless Chicken Breasts

–  ½ Cup Original or Ghost Pepper Parmiago

–  2 Cups Breadcrumbs

–  3 Large Eggs, Beaten

–  ¼ Cup Salsa (not chunky)

–  2 tsp Chili Powder

–  2 tsp Ground Cumin

–  2 tsp Garlic Salt

–  ¼ Cup Butter



Preheat oven to 375 degrees.  Slice a pocket into the side of each chicken breast, insert 1 – 1.5 Tbsp Parmiago into each breast and secure with toothpicks.  Wisk together eggs & salsa in one bowl and mix breadcrumbs & dry seasonings in another bowl.  Place butter into 9” x 13” baking dish and place in oven until melted. Dip each breast into the egg mixture, then the breadcrumb mixture, coat with butter and place into pan.  Bake uncovered for 35 – 40 minutes. Remove toothpicks before serving.  Use remaining Parmiago to dip chicken if desired.