Recipe found in Allrecipes.com. Made by Britta Gahm
3/4 cup crushed corn flakes
3/4 cup grated Parmesan cheese
1 (1 ounce) envelope ranch salad dressing mix
8 (4 ounce) skinless, boneless chicken breast halves
1/2 cup butter, melted
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish.
Combine corn flakes, Parmesan cheese and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish. (May want to cover with aluminum foil for 30 minutes of the cooking time to prevent from drying out.)
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F. Serves eight.
This is good served with Alfredo pasta. You can substitute crushed Ritz crackers for corn flakes.
One of my daughters, Britta, knew that I have had a busy few weeks, with just getting back from Guatemala and then my daughter Denae getting married, so she called me this week and said “I have a recipe for your readers that is simple and they will like it. … I made it for the family I live with and they loved it!” I figured I am not the only one who is busy, so you may also like this easy delicious recipe.
Pictured are my three daughters, Kallie, Denae and Britta at the wedding. The wedding was beautiful in Stewartville, Minn. Kallie is a junior at Milaca High School, Britta lives and works in Oronoco, Minn., and Denae (and Darrin her husband) will be living in Byron, Minn.