Parmesan Stuffing Chicken

• 1 1/2 lbs boneless skinless chicken (thighs were used)
• 1 1/2 cups cubed prepared stuffing, crumbs (use food processor to crumb)
• 1 teaspoon onion powder
• 1/4 teaspoon celery seed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup parmesan cheese
• 2 eggs, beaten
• 3 tablespoons milk 1/8 tsp seasoning salt

1. Preheat oven for 400 degrees F.
2. Place cubed-stuffing crumbs in a shallow dish; add onion powder, celery seed, salt, pepper, and parmesan cheese-stir to combine.
3. Ina separate shallow dish combine the beaten eggs, milk and seasoning salt.
4. Coat chicken one piece at a time in the crumb mixture, then in the egg mixture and back in the crumb mixture.
5. Place on a greased baking sheet (I bake mine on a cooling rack placed on the baking sheet so both side get crispy).
6. Bake until chicken is done/juices are clear 20-30 minutes depending on thickness of the chicken.

chicken, crumbs, onion powder, celery, salt, pepper, parmesan cheese, eggs, milk

Taken from www.food.com/recipe/parmesan-stuffing-chicken-422507 (may not work)