| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Fine bread crumbs, put toast |
|
|
in blender to yeild 4 cup |
|
|
fine powder |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Corn oil |
| 3 |
|
Cloves garlic, sliced very |
|
|
fine |
| 1 |
c |
Chopped fresh parsley |
| 1 |
t |
Seasoned salt |
| 1 |
t |
Black pepper |
| 1/2 |
t |
Powdered oregano |
| 1/2 |
t |
Sweet basil leaves, crushed |
INSTRUCTIONS
Combine all ingredients in large mixing bowl, mixing well. Stir the
mixture several times through a sieve, rubbing the larger pieces of
the ingredients through the holes of the sieve with back of the spoon
OR put it all through your blender, a little at a time, until
powdered, using high speed. Store in refrigerator in covered container
to use within a week, or can be frozen for up to one year. To Use: Put
1 1/2 cups (approx.) in a food bag. Moisten chicken pieces in water.
Coat by dropping into a bag of mix. Shake until coated. Place in a
single layer in greased baking pan. Drizzle in melted butter, aobut 1
tablespoon per piece and bake at 400 F. uncovered, without turning
pieces, about 40 minutes or until tender. MC formatting by
bobbi744@sojourn.com NOTES : Good for chicken as well as fish and
veal. Recipe by: Gloria Pitzer's Better Cookery Cookbook Posted to
Bakery-Shoppe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr
05, 1998
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