Instructions

1. Preheat the oven to 425 degrees.
2. Add the stuffing to the bowl of a food processor and pulse until it looks like breadcrumbs. There can be some larger pieces, but most should be a fine crumbs. Pour into a shallow bowl.
3. Beat the eggs with the milk in another shallow bowl.
4. Season the chicken lightly on both sides with the salt, garlic powder and pepper. Dip a chicken cutlet into the egg mixture, coating on both sides, and letting the excess drip off. Lay the chicken into the stuffing crumbs and coat well on both sides, pressing the crumbs into the chicken to adhere. Repeat with the remaining chicken breasts.
5. Pour 2 tablespoons of the butter on a 9″ x 13″ baking sheet. Use a pastry brush to spread the butter around the pan in a thin layer. Place the breaded chicken in a single layer on the sheet pan and then drizzle each chicken breast with the remaining butter.
6. Bake for 6-7 minutes and then remove the pan from the oven. Turn the chicken breasts over to the other side and return to the oven. Cook for another 6-7 minutes until the chicken is browned and the internal temperature is 165 degrees.
7. Serve these stuffing crusted chicken breasts as is or with a ladle of gravy on top.