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Italian Bread Dipping Blend

Regular price $7.00

This bread dipping blend is full of flavor.

For Bread Dip: Mix 1 tablespoon of the Italian Bread Dip with ¼ cup of your favorite oil. Add 1 tablespoon of freshly grated parmesan cheese. Serve with slices of warm crusty bread or rolls.

For Marinade: 2/3 cup of olive oil, 1/3 cup of red wine vinegar and 2 tablespoons Italian Bread Dipping Blend. Combine ingredients pour over chicken, beef or portabella mushrooms.  Let marinate in the refrigerator for minimum of 1 hour. Grill and enjoy.

Pasta Dressing: Mix 1 tablespoon Italian Bread dip with ¼ cup of your favorite oil. Add to 1 lb cooked, drained and cooled pasta. Stir in your favorite fresh vegetables. Top with ½ cup freshly grated Parmesan cheese. Serve as a side dish or add cubes of cooked chicken for a main entree. Serve warm or cold.

Ingredients: Unrefined sea salt, garlic, sun-dried tomatoes, oregano, basil, thyme, rosemary and marjoram.


Sheet Pan Crispy Parmesan Garlic Chicken

4 boneless chicken breasts
Salt and pepper
2 eggs
¼ cup milk
2 cups Panko bread crumbs
2 cups shredded Parmesan cheese
1 tablespoon of Italian Bread Dipping Blend or Pizza Seasoning ( If using Pizza Seasoning use additional ½ teaspoon of salt)
½ teaspoon of garlic powder
1 LB. petite or fingerling gold potatoes quartered
1 bunch of asparagus, cut into thirds
2 tablespoons of olive oil

Preheat oven to 425 degrees. Line Rimmed baking sheet with parchment paper.
In a shallow dish whisk together eggs and milk. In second shallow dish mix together Panko bread crumbs, Parmesan cheese, seasoning and garlic powder. (Add ½ teaspoon salt if using the pizza seasoning.)

Salt and pepper both sides of the chicken and dip into the egg and milk mixture and coat in Panko breadcrumb mixture. Place chicken on sheet pan.

In a large bowl add the asparagus, potatoes, olive oil , salt and pepper toss to coat. Lay the potatoes and asparagus next to chicken on the sheet pan. (Asparagus may be added to dish after the first 15 minutes if you prefer crisp tender.)

Bake for 25-30 minutes turning chicken over after the first 15 minutes. Bake another 10-15 minutes or until chicken reaches internal temperature of 165 degrees.