My husband is on a low sugar diet. So we tried grinding up wheat crackers ( like wheat thins) and using this to bread our chix then baked it in the oven with cheese and a red sauce. This was great. not soggy or greasy.

I seen this before i oficialy joined the site. and it does work i garrentee it.

I just did this recently!! I took the ‘leftovers’ from the bottom of the bag of my KASHI whole wheat biscuits cereal, added to some chopped almonds, and used it as a ‘breading’ for chicken breasts. YUM!!

I like to make whole grain breads using organic ingredients,in my bread maker.I then use these breads to create bread crumbs,stuffing and croutons.

I used to use crushed Corn Flakes, but they are about as nutritious as the bread crumbs are. I now use the whole grain cereals as well. And I have even stopped dipping them in egg whites because I never have them on hand. The cereal sticks just fine without them.

It’s really hard to find bread crumbs without a bunch of junk in them! I actually crush up Kashi 7 Whole Grain Flakes, dip chicken breast/strips in milk or egg whites and stick them under the broiler. I found a recipe in one of my magazines for “faux fried” chicken that calls for dijon mustard in place of egg to make the breading stick. I’m anxious to try the mustard with the Kashi Flakes! I also use 3 T. of wheat germ in place of the 3 T. of bread crumbs that my favorite turkey burger recipe calls for.

When breading fish or chicken I like to run broccoli through the food processor to make it a similar consistency to the bread crumbs. the kids never know they’re eating their vegetables. – add broccoli to the bread crumbs or coat fish/chicken in broccoli then in breading and cook. Ground flax seed is great to add to breading as well.

Skip the breadcrumbs all together! Try fresh herbs! Don’t want the huge quantities of herbs that won’t be used ? Most supermarkets sell tiny containers of select herbs. They actually stay fresher longer than regular herbs.