First, allow me to say that I agree with Jock and would prefer to season the meat rather than the bread crumbs.
Having said that, I do understand that there is a place for seasoned bread crumbs. If you're interested in finding something close to the Contadina bread crumbs, you might approach it from from this direction:
The more common Italian herbs include basil, marjoram, oregano, rosemary, sage, savory and thyme. (excuse the alphabetical order but I can't remember them in any other way)
If you have these available, try placing them in order by intensity of flavor. Use the more intense flavored herb as the main (background, base, whatever you choose to label it) ingredient in your blend (your "herbs de provence" if you will) and balance it by adding others as you believe suits your need. Take notes and, each time you prepare the blend, make adjustments that make sense to you. You will eventually come to understand the affect of each herb to the total set and you should come up with what you're looking for.
Personally, I would begin with rosemary, basil and oregano in essentially equal amounts and tease the blend with a touch of sage and thyme.
But you may like another starter blend better.
Just don't give up. Contadina didn't come up with its blend in one afternoon. That's why the call their research group a "test kitchen".  |