2 C crushed cornflakes
1 C grated Parmesan cheese
1 (1oz) pkg ranch salad dressing mix
8 skinless, boneless chicken breast halves (or 12 boneless/skinless tenders)
1/2 C butter, melted (or 3 egg whites)
In a shallow bowl, combined the cornflakes, Parmesan cheese and salad
dressing mix. Dip chicken in butter (or egg whites), then roll in
cornflake mixture to coat. Place in a greased 9x13 baking dish. Bake,
uncovered, at 350 for 45 minutes or until chicken juices run clear.
Tips: We couldn't decide if the whole ranch packet was a little too much flavor--so I may try using 1/2-3/4 of the pkg next time.
Serves size: 1 tender (or 2 oz)
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