Type what you have

Ingredients

• ✓ dry bread crumb
• chicken breast
• tomato basil feta cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
3. 3 Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
4. 4 Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

By Debbie

Ingredients

• ✓ dry bread crumb
• pineapple chunk
• soy sauce
• apple cider vinegar
• brown sugar
• cornstarch
• ground beef
• egg
• worcestershire sauce
• milk
• onion
• salt
• black pepper
• green bell pepper

Instructions

1. 1 Heat a slow cooker to Medium-High; stir the reserved liquid from the pineapple chunks, soy sauce, vinegar, and brown sugar together in the slow cooker. Whisk the cornstarch into the mixture until dissolved.
2. 2 Mix the ground beef, egg, Worcestershire sauce, milk, bread crumbs, onion, salt, and pepper together in a bowl; form into 1-inch balls.
3. 3 Heat a large skillet over medium heat; cook the meatballs in the hot skillet until browned on all sides, about 5 minutes. Place the meatballs into the slow cooker. Add the reserved pineapple chunks and green bell pepper.
4. 4 Cover and cook until the meatballs are no longer pink in the center, about 1 hour.

By zoeandelvis

Ingredients

• ✓ dry bread crumb
• salmon fillet
• lime juice
• lemon juice
• panko
• coconut
• salt
• pepper
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place salmon fillets on a nonstick baking pan; brush juice on salmon.
3. 3 In a shallow dish, combine panko, coconut, salt, and pepper. Dredge each salmon fillet in panko mixture and return to the baking pan. Spread leftover crumbs on top of each salmon fillet. Coat with cooking spray.
4. 4 Bake in the preheated oven for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ dry bread crumb
• olive oil
• garlic
• flat-leaf parsley
• parmesan cheese
• venison tenderloin
• salt
• pepper
• arugula
• lemon

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
3. 3 Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
4. 4 Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.

By reneebiscoe

Ingredients

• ✓ dry bread crumb
• chicken
• cream of chicken soup
• bread crumb
• celery
• onion
• poultry seasoning
• butter
• milk
• poultry seasoning

Instructions

1. 1 Combine chicken, 1/3 cup of condensed soup, bread crumbs, celery, onion, and 1/4 teaspoon poultry seasoning in large bowl; mix well and shape into 6 croquettes (or patties). Chill in the refrigerator for about 1 hour.
2. 2 Roll croquettes in additional bread crumbs. Melt butter in a large skillet over medium heat; add croquettes and cook until golden and browned, about 3 to 4 minutes per side.
3. 3 Meanwhile, combine remaining condensed soup, milk, and 1/8 tablespoon poultry seasoning in a small saucepan over low heat; cook, stirring occasionally, until warmed through. Serve sauce over croquettes.

By Cindy

Ingredients

• ✓ dry bread crumb
• carrot
• zucchini
• onion
• butter
• all-purpose flour
• half-and-half
• chicken bouillon
• colby-jack cheese
• mustard
• dill weed
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
3. 3 Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
4. 4 Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
5. 5 Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

By Angela