5 slices slightly dry bread 4 oz. cheddar cheese, cubed 4 sprigs parsley 2 t. salt 1/8 t. pepper 1 t. monosodium glutamate 1/2 t. garlic salt 2 1/2 - 3 lb. fryer, cut up 3/4 c. oleo, melted
NOTE: Oleo is just margarine, which you should never use. Substitute butter.
Directions
Preheat oven to 350°.
Break 1 slice of bread into 6 pieces and drop into blender; add 1/4 of the cheese.
Cover blender and run on low speed until bread and cheese are fine.
Empty into bowl.
Repeat process, using 1 slice bread and 1/4 of the cheese each time.
Add parsley to blender with the 5th slice of bread.
Add seasonings to bread-cheese mixture; mix well.
Dip chicken pieces into melted oleo, then into crumb mixture, coating thoroughly.
Arrange in an uncovered shallow baking pan, uncrowded.
Bake about 1 hour or until thickest pieces are tender.
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