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* For whole grain bread crumbs: I save the heals of whole wheat bread and bread-machine bread, dry them in a slow oven.
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When I get at least a half dozen dryslices, I grind them in my blender into crumbs and store in an airtight container.
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I do not like to buy white-bread dry crumbs from the store, so this is the perfect solution for me.
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And I do not have to waste any bread.
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FOR BAKED CHICKENPlace 1/2 c. Baking Mix per cut up chicken in brown paper bag.
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Skin chicken pcs and wash in cool water; blot dry with paper towels.
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Moistenchicken with tomato juice or possibly skim lowfat milk-we're talking damp, not wet.
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Put all chicken pcs in bag at once; close bag, trapping air inside, and shake till all pcs are coated.
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Add in more mix, if necessary.
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Arrange chicken on a cooling rack to dry 15 min while oven preheats to 450 degrees.
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Spray a shallow roasting pan liberally with cooking spray or possibly grease with mix of lecithin and oil.
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Arrange chicken pcs skin-side down and bake on lower rack of oven 15 min.
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Turn chicken and continue baking 20 min till tender, golden, and no longer pink inside.
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FOR BAKED FISHRinse fish fillets and blot dry.
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Cut into small portions or possibly sticks.
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Combine 1 egg white and 2 Tablespoons skim lowfat milk; pour baking mix into shallow dish or possibly plate.
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Dip fish pcs in lowfat milk mix, then press into baking mix to coat.
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Arrange on lightly greased baking sheet and let dry 10 min whileoven is preheating to 425 degrees.
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Bake about 15 min.
