Tear bread into pieces and in a food processor pulse until finely ground.
In a large bowl stir together 2 cups bread crumbs, Parmesan, sage, and salt and pepper to taste.
Melt butter and stir in mustard and salt and pepper to taste.
With a sharp knife cut chicken thighs from legs.
Pat chicken dry and brush all over with butter mixture.
Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on 4\" rack.
On level HI, bake chicken until cooked through and golden, 14 to 16 minutes.
ith remaining cheese.
For bread topping, chop sweet rolls in
Toast the bread.
Spread butter on both the slices.
Sprinkle chilli flakes& oregano according to taste!
Your super easy bread is ready!
ood-storage plastic bag, mix bread crumbs, Parmesan cheese and 1
ggs in shallow bowl; place bread crumb mix in second bowl. Cut
nd top it with the Bread Crumb Topping. Bake the macaroni and
ubsides, add the fresh, white bread crumbs and the garlic, and
lour, and yeast in the bread machine pan and process on
Heat oven to 450 degrees. Place a rack on a baking sheet sprayed with nonstick spray.
Whisk together egg whites and mustard.
Blend bread crumbs, Italian seasoning and cheese in another bowl.
In a third dish, place flour.
Coat chicken with flour, shaking off excess, dip in egg mixture and then in bread crumb mixture.
Bake at 450\u00b0F for 15 minutes, turn over and bake another 10 minutes.
Turn oven to broiler and cook for 1 minute.
Serve with heated marinara sauce if desired.
Combine bread crumbs, cheese, salt and pepper. Dip chicken pieces in melted butter and then coat heavily in bread crumb mixture.
Place chicken, skin side up, in a 9
x 12-inch baking dish.
Pour remaining crumb mixture over chicken and bake, uncovered, at 350\u00b0 for 30 to 35 minutes.
Do not turn chicken. Can freeze.
br>If desired, top with bread crumb mixture.
Cover casserole tightly
In a shallow bowl, combine bread crumbs, Parmesan cheese, parsley, oil and pepper.
Mix well and set aside.
Spread both sides of each pork chop with mustard, then press each chop into bread crumb mixture, coating both sides and using all of the mixture.
Spray rack in broiling pan with cooking spray.
Arrange chops on rack and broil 5 to 6-inches from heat source, turning once, until thoroughly and lightly browned, 5 to 6 minutes on each side.
Add salt, pepper and paprika as you like to bread crumbs. Make spice mixture of parsley, sage, rosemary and thyme; set aside.
Wrap chicken breasts in cheese slices.
Roll in bread crumb mixture.
Place in greased baking dish.
Pour butter and spice mixture over chicken pieces.
Bake at 350\u00b0, uncovered, for 30 minutes.
Add wine and bake another 30 minutes.
Time may be shortened for small pieces, such as tenders.
Place broccoli florets in a microwave-safe dish and microwave on high until partially cooked, about 2 minutes.
Stir condensed soup, sour cream, lemon juice, soy sauce, and garlic powder together in a large microwave-safe bowl; add chicken and broccoli.
Stir Parmesan cheese, bread crumbs, and butter together in a small bowl. Sprinkle bread crumb mixture over the top of the chicken mixture. Cover bowl with waxed paper.
Microwave casserole on high until hot, 10 to 14 minutes.
190 degrees C). Combine the bread crumbs, Parmesan cheese, garlic salt
aking dish.
Mix seasoned bread crumbs, 1/4 cup Parmesan
Cut bread into cubes, place on cookie sheet in 250 degree oven. Bake for approximately 15-20 minutes, or until bread is browned and hard.
Remove from oven, place bread crumbs and Italian seasoning in blender and mix until well blended and resembling a bread crumb consistency.
In large skillet, melt 1 tablespoon margarine over medium-high heat.
Add bread crumbs.
Stir until lightly browned.
Transfer to medium bowl; combine with Parmesan cheese and parsley.
In same skillet, melt remaining 2 tablespoons margarine over medium-high heat.
Add garlic, mustard and chicken.
Saute 5 to 10 minutes or until chicken is cooked through.
Remove chicken with slotted spoon; toss with bread crumb mixture.
Serve warm.
Makes 6 servings.
Heat the oil in a large heavy skillet over medium heat.
Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.
mall bowl, stir together the bread crumbs, olive oil and salt