Pepperoni and Cheese Stuffed Chicken Breasts

• 4 sticks String Cheese
• 8 slices Deli Pepperoni
• 4 whole Boneless, Skinless Chicken Breasts
• 1 cup Panko Breadcrumbs
• 1 cup Italian Seasoned Breadcrumbs
• 1/2 cups Parmesan Cheese
• 2 whole Eggs, Beaten
• Salt And Pepper, to taste

1. Preheat oven to 400 F. Wrap each string cheese stick with 2 slices of pepperoni, covering the entire thing.
2. Set aside.
3. Cut into the thickest part of the chicken breast to create a deep pocket with an opening of 3 to 4 inches.
4. Tuck the cheese and pepperoni roll in the top of the slit and roll it in half while tucking.
5. (Once you do this you will see what I mean).
6. Season each chicken breast with salt and pepper.
7. Mix panko, bread crumbs and Parmesan cheese in a baking dish and set aside.
8. Beat 2 eggs in another bowl.
9. Dredge chicken in the eggs one at a time then place it in the breadcrumb mixture coating each entirely.
10. Transfer chicken to a parchment lined baking sheet.
11. Bake on the lowest rack in the oven at 400 F until golden brown and internal temperature reaches 160 F. This should take about 30 minutes.
12. Remove chicken from the oven and let it rest 5 minutes before serving.

string cheese, pepperoni, chicken breasts, breadcrumbs, italian seasoned breadcrumbs, parmesan cheese, eggs, salt

Taken from tastykitchen.com/recipes/main-courses/pepperoni-and-cheese-stuffed-chicken-breasts/ (may not work)