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Ingredients:
3-4 chicken drumsticks,
1/2 tsp dried rosemary,
1/2 tsp dried thyme,
1/2 tsp dried marjoram or oregano,
Salt and pepper to taste,
1 tbsp plain flour or any other flour,
1 egg, beaten,
1/2 cup dried breadcrumbs,
Butter or vegetable oil for frying.

Method:
Marinate the chicken with salt and pepper for 1/2 an hour, if you like.
In a shallow bowl combine breadcrumbs, herbs, salt and pepper (add less when you marinate the chicken with salt and pepper). Place the flour in a plate. Add a pinch of salt and few drops of oil to the beaten egg. Add butter/oil in a heavy bottom frying-pan on medium flame.

Now roll each drumstick in flour and shake well to dust away the extra flour. Then dip each drumstick into the egg and then into the breadcrumbs. Coat it properly with the crumbs and then place into the pan. Fry the drumsticks on low-medium flame for 15-20 minutes or till the chicken has cooked* and has turned brown from all the sides. Drain and place on absorbent paper towel. Serve hot with assorted vegetables or rice.

* To check is the chicken is cooked, prick a fork into the chicken and feel if it is tender or hard. Another best check would be to taste a piece

Ingredients:
Italian or French Loaf or any long loaf,
5-6 garlic cloves,
1 cup butter; melted at room temperature,
1 tsp dry thyme; crushed.

Method:
Make slits to the to divide it into sections almost 3/4th of its depth. Nicely mince the garlic. Then mix it with butter, sprinkle thyme and mix well. Now with the butter knife apply this garlic butter in each section of the loaf. Now cover the loaf into a foil and place it in the oven for 10-15 minutes on 180 degrees C. Remove and cut and serve hot.

Serving suggestion-
To prepare garlic bread with cheese-
Continue to cut the loaf into sections to get slices. Place a good quantity of mozzarella cheese on it and keep it in the oven till you find the cheese has melted and the crust has turned nice brown.

Ingredients:
4 large eggs,
1 tbsp pesto sauce,
Freshly ground pepper as per taste,
Salt to taste,
Olive oil for frying,
Your favorite Italian bread to serve.

Method:
Heat olive oil in a pan/skillet. In a mixing bowl, beat the eggs, add pesto sauce, salt and pepper to it. Whisk well and then add to the pan. Keep the heat on low-medium flame. Using a flat spatula stir gently to scramble the eggs. Keep stirring till it is scrambled and cooked properly. Spread hot on toasted bread.

Ingredients:
1 kg boneless, skinless chicken pieces,
1 egg,
3/4 cup bottled fat-free creamy Italian salad dressing,
1 tsp dried Italian seasoning,
2 cups crushed reduced-fat butter crackers or Italian bread crumbs,
1/3 cup finely chopped pecans,
1/4 cup grated Parmesan cheese,
1/2 tsp garlic salt,
1 tsp chopped parsley.

Method:
In a bowl beat the egg, add salad dressing, Italian seasoning and mix well. Add the chicken tenders to this and mix well to coat the chicken with the dressing. Marinate chicken for 1 to 2 hours, preferably in a refrigerator. Preheat oven to 350 degrees. Spray a large cookie sheet with some olive oil. In a plate, mix together crushed crackers or bread crumbs, pecans, Parmesan cheese, Italian seasoning, garlic salt, and parsley flakes. Pick the chicken pieces and roll them in cracker crumb mixture. Place chicken on prepared cookie sheet. Bake for 25 to 30 minutes or until golden brown. Serve with your favorite dipping sauce.

Ingredients:
4 boneless, skinless chicken breast halves,
2 eggs, beaten,
1 cup Italian bread crumbs,
1/4 cup Olive Oil,
1 jar Spaghetti Sauce,
1/2 cup grated Parmesan Cheese,
1 cup grated Mozzarella Cheese,
Salt and pepper to taste.

Method:
Preheat oven to 400. Dip chicken into eggs and into bread crumbs. Heat olive oil. Cook chicken in oil until chicken is cooked and turns golden brown on both sides. Pour spaghetti sauce into 11×7″ baking dish. Place chicken on sauce and top with cheeses. Bake 15 minutes or until cheese is melted and lightly browned.