- 3 large chicken breasts, cut in half lengthwise
- 4 tablespoons butter
- 6 slices of cheese (about 1" by 3" in size)
- 1 cup flour
- ½ cup Panko breadcrumbs
- ½ cup shredded parmesan cheese
- ½ teaspoon salt
- 1 teaspoon seasoning salt (I use Lawry's)
- 2 teaspoons chili powder
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- 2 cups milk
INSTRUCTIONS
- Preheat oven to 425 degrees F. Place butter on a large baking sheet lined with tin foil and place in the oven to melt (once the butter is melted, remove it from the oven so it doesn't burn!).
- Create a slit in each piece of chicken and add the cheese. Secure chicken around cheese with toothpicks.
- Combine flour, bread crumbs, Parmesan, salt, seasoning salt, chili powder, cumin, and garlic powder in a large square container. Pour milk into another.
- Coat chicken in flour mixture, then dunk in the milk and coat once more in the flour mixture.
- Take your baking sheet out of the oven once the butter has melted and place your chicken on it, leaving a space between each strip. Bake 10 minutes, flip gently with a pair of tongs, and bake another 10-12 minutes.
- Be sure to check to make sure your chicken is cooked, as the thickness can greatly affect baking time. You want it to be done but not overdone and dry.
- Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately.
Source: The Recipe Rebel
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