4 boneless chicken breast halves, skinned
1/2 cup Miceli's Traditional Ricotta Cheese
1 teaspoon garlic powder
1 Tablespoon chopped chives
1/2 teaspoon salt
1 cup breadcrumbs
1/2 cup Miceli's Parmesan Cheese
2 Tablespoons fresh flat leaf parsley chopped
Mix breadcrumbs, Miceli's Parmesan Cheese and chopped parsley together and place on a plate.
Preheat oven to 350o F. Cut slits lengthwise in each chicken breast. Pat chicken dry. Combine Miceli's Traditional Ricotta, garlic powder, chopped chives and salt in small bowl. Stuff cheese mixture into slits and press chicken together so cheese is sealed in tight. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumb mixer shaking off excess.
Place chicken in 8 inch square baking dish. Pour 2 Tablespoons melted butter over chicken. Bake until cooked through, about 20 minutes.