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.