I make a fairly healthy breading for oven-baked chicken and pork chops: mix 2 cups oatmeal, 1/3 cup Parmesan, 1/2 cup melted butter, 1/3 cup wheat germ or chopped nuts, and about 1/2-1 teaspoon of anything you like from the shelf: oregano, thyme, herbes de Provence, rosemary, etc. I'm sure you might use spicier spices (chili powder, cumin, turmeric) and probably any other dry shredded cheese. Spread the mixture on a cookie sheet and bake at 350 degrees F. for 15-18 minutes. Dip chicken/pork in beaten egg combined with 1/3 cup milk, then into the baked crumb mixture. Bake the chicken or pork chops for about 45-55 minutes at 375 degrees F.
You'll have leftover mixture: sprinkle on salads or on top of casseroles or vegetables. It keeps in the refrigerator up to 2 months.
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