Stuffed Chicken Parmesan

Mix the eggs and milk together to make a wash. Place flour in another dish and season with salt and pepper. Place bread crumbs, crushed red pepper, and about half of the Parmesan cheese in a third dish and combine together.

Slice the chicken breasts in half, like you are butterflying them but cut them all the way through. Take the breasts and pound them out until they are thin. Dredge the chicken breasts with the flour, then egg wash, then bread crumb mixture.

In a frying pan, add vegetable oil, enough for a shallow fry. Fry the chicken on both sides until golden brown. Place on a rack to drain and cool.

Once the chicken is cool enough to touch, start by placing a spoonful of sauce on the chicken and spread over it. Then take the pepperoni and cover the sauce. Finally, sprinkle on the cheese. Starting at one end, roll the chicken breast up and secure with toothpicks. Repeat steps for the remaining chicken.

In a 9×13 baking pan, place a thin layer of sauce on the bottom and then place the rolled chicken in the pan. Cover with remaining sauce, pepperoni and Parmesan cheese.

Place in a 350ºF oven for about 30 minutes. Cheese should be melted and golden when done.