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
Directions:
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.