Tear Bread

2 cups warm milk
1/2 cup sugar
1 teaspoon salt

STIR ABOVE TOGETHER AND ADD:
2 packages yeast

LET STAND FOR 7-10 MINUTES.

ADD:
2 eggs
3 cups flour
4 Tablespoons oil

Mix well, then add:
2 1/2 - 4 more cups flour, adding just 1/2 cup at a time until dough is sticky.

Cover with waxed paper sprayed with nonstick cooking spray and let rise until doubled. (I usually make a bunch of cinnamon sugar while I wait for the dough to rise. You will need about two to three cups of it.) Punch down and divide in half.

Melt one cube of margarine for each bundt pan (you will need two). Roll dough 1/4 to 1/2 inch thick. Cut out into circles. Dip each circle in butter and then in cinnamon sugar. Stand up in bundt pan forming a circle around the pan. Let rise for about twenty minutes.

Bake at 400 degrees for about 20 minutes. I usually bake it for 15 minutes, and then cover the top with foil for the remaining 5 minutes. Remove from oven and turn over onto a plate.

Parmesan Chicken Breasts

1 cup Kraft 100% Grated Parmesan Cheese
1/2 cup dried bread crumbs (I like the Italian flavored kind)
2 teaspoons dried oregano leaves
2 teaspoons parsley flakes
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
6 boneless, skinless chicken breasts
1 cube butter, melted

Mix cheese, crumbs, and seasonings. Dip chicken in butter, coat with cheese mixture. Place in 9x13 inch pan sprayed with nonstick cooking spray. Bake at 400 degrees for 25 minutes or until cooked through. (Depending on the oven, I sometimes cook it at 350 degrees for about 45 minutes covered with tin foil and then another 10 minutes uncovered.) You can do it either way!

It tastes great with a pasta salad and some veggies!