Monday, May 24, 2010

Ranch Chicken

3/4 cup cornflakes, crushed
3/4 cup grated Parmesan cheese
1 package ranch salad dressing mix
5-6 boneless, skinless chicken breasts
1/2 cup butter or margarine, melted

(I pound my chicken breasts with a meat mallet to get a more even thickness, but it is optional)

In a shallow bowl, combine cornflakes, Parmesan cheese and salad dressing mix.  Dip chicken in melted butter and roll in cornflake mixture to coat. 

Place chicken breasts in a greased 9x13 inch baking dish.  Bake, uncovered at 350 degrees for 45 minutes or until chicken juices run clear.

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