BelGioioso American Grana Crusted Buteo Regalis
This is the first recipe for the blog created by your favorite feline foodie…that would be me, Spaulding Gray. I have adapted one of The Lady’s recipes to fit my own taste. Also, since I don’t possess opposable thumbs, it’s fairly easy for me to execute successfully.
A bit of trivia for you: Did you know that the opossum also has opposable thumbs on its rear feet…you’d think they would have progressed further…must be the pea-sized brain that’s holding them back…
½ cup low-fat mayonnaise (I prefer Best Foods)
4 – 6 Boneless and Skinless Buteo Regalis Breasts*
4 teaspoons Italian Seasoned Breadcrumbs**
Combine mayonnaise and cheese.
Spread on Buteo Regalis; then sprinkle with bread crumbs.
Bake in 425° oven for 15 to 20 minutes. Check after 15 minutes and remove from oven when internal temperature of breasts reaches 165°.
*The Lady suggests that you substitute ho-hum, everyday chicken for Buteo Regalis…now that’s a newsflash…humankinds…not very adventurous…The Lady claims it also has something to with “Endangered Species” crapola… if I can catch it, I’ll eat it…it’s either him or me…
If you go for substituting chicken, you’ll only need to use 4 breasts.
** The Lady makes her own breadcrumbs by saving the heels and ends of bread (any kind is fine – the more varieties, the better the layers of taste, especially if you throw in a few slices of sourdough). Pulverize them in your food processor and then add herbs that you like such as basil, parsley, garlic powder, onion powder, dried chives, oregano, sage, etc. The Lady also adds dried milk and grated BelGioioso American Grana to her crumbs. The breadcrumbs can be stored in your freezer for up to a year.