Breadcrumb help needed

[rinsav]

Hello out there,

I'm about to start making dinner and I realize that I'm confused about something.....If a recipe calls for 1 cup of toasted breadcrumbs but all I have is the packaged Progresso breadcrumbs, is it an equal substitution? I feel like I've done it before and it shouldn't be equal because the packaged breadcrumbs are much smaller than the real ones, don't you think? I don't want the spices to get lost in too many breadcrumbs! Thanks for your thoughts!:)

Rindi

[VictoriaL]

hmmmm. you got me there! Does the instruction specify toasted "fresh" breadcrumbs because you're right- the dried ones have more volume. What are you making?

[VictoriaL]

Well, have to go start dinner myself... hope that yours works out okay!

[rinsav]

I'm making a crumb/spice-coated baked chicken recipe from one of Don Mauer's books. The recipe doesn't specifically say "fresh" but it does say "toasted" which leads me to believe he doesn't mean just plain old store-bought breadcrumbs. I guess I'll just play it by ear and see how it goes....Thanks!