Ranch Chicken
¾ cup crushed cornflakes
¾ cup grated parmesan cheese
1 pkg ranch salad dressing mix
8 boneless skinless chicken breast halves (or about 2 ½ lbs of frozen chicken tenderloins, thawed)
½ cup butter/margarine, melted (or for a low-fat version, use 2 egg whites, slightly beaten)
In a shallow bowl, combine the cornflakes, parmesan cheese, and salad dressing mix. Dip chicken in melted butter, then roll in cornflake mixture to coat.
Place chicken breasts in a greased 9x13 inch baking dish. Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear. (If using tenderloins, check for doneness after 20 or 25 minutes.) Do not overbake. Makes 8 servings.
I just made these for the first time and we loved it! The picture is not mine but they looked the same!
