Stuffed Chicken Breasts

• 2 whole boneless chicken breasts
• 2 eggs
• 2 c. milk
• seasoned bread crumbs
• butter
• garlic powder
• onion powder
• 1 1/2 c. grated Mozzarella
• 4 or 8 thin slices salami
• black pepper
• 3/4 c. grated Parmesan

1. Wash chicken, pat dry and split chicken breasts in half.
2. Beat eggs with 1/2 cup milk.
3. Dip chicken into mix and then into bread crumbs, coating well.
4. Put breasts in well-buttered baking dish with a pat of butter under each one.
5. Sprinkle each breast with garlic and onion powders.
6. Cover well with Mozzarella, then salami, then pepper.
7. Combine remaining milk with rest of beaten milk and eggs.
8. Add 3/4 cup bread crumbs and Parmesan to create thick batter.
9. Mix well and pour over each breast.
10. Top each with a pat of butter.
11. Bake at 400u0b0 to 450u0b0 until golden brown (20 to 25 minutes).
12. Yields 4 servings.

chicken breasts, eggs, milk, bread crumbs, butter, garlic, onion, mozzarella, salami, black pepper, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776615 (may not work)