I love artisan bread. Due to the small size of my family, we often have a hard time finishing a whole loaf before it’s hard and crusty. Luckily there is a way to use up an “old” loaf of delicious bread that’s seen better days. This seems like it would be obvious to make bread crumbs from it, but I just figured this one out recently. It’s a very easy process, but I’ll spell it out anyway.
Cut your loaf up into slices, then cut each slice into cubes. Set them out onto a baking sheet to dry overnight, or a little longer, depending on how “old” your loaf was to begin with. If you have a food processor, that would do the job perfectly. If you are like me and have always wanted one, but can never justify buying one when you have a perfectly wonderful blender, then pop your bread cubes into a blender and run it until you have the consistency of bread crumbs that you’d like.
Once you have your homemade bread crumbs, they’re just the thing you need for my Parmesan Chicken recipe. My mom got this from a friend and it’s been one we’ve used in our family for years. It’s a simple breading that I love to use and keep on hand. The best thing is that it makes a bunch, so you can store the excess in the freezer and pull it out for an easy, yet delicious, meal.
2-3 c. fresh bread crumbs
3/4 c. parmesan cheese
2 T dehydrated parsley or 1/4 c. chopped fresh parsley
1 clove garlic (crushed)
1/2 t. salt
1/8 t. pepper
You will also need chicken breasts or tenders, as well as melted butter, start with 1/4 c. melted butter and increase it as necessary depending on how much chicken you are making. I made 4 large breasts and still had a little butter left at the end.
Line baking pan with foil or spray with cooking spray. Dip your chicken into the melted butter, then crumb mixture. Bake at 350 for 50 minutes. This was so delicious that we devoured it before I could take a picture.