This is a new addition to our family favorites. It’s easy to make, and the chicken comes out moist, tender, and delicious. We ate it just as it is, but if you wanted a dipping sauce, you could always use Ranch dressing.
I’ll definitely be making it again.
- 4 boneless, skinless chicken breasts
- ¼ cup butter, melted
- 1 (1 ounce) packet Ranch dressing mix (3 tablespoons)
- 1 cup crushed Corn Flakes (4 cups uncrushed cereal)
- ½ cup grated Parmesan cheese
- Preheat oven to 375 degrees F. Line a baking pan with parchment or coat it with non-stick spray.
- Melt the butter and, if you’re making your own crushed Corn Flakes, put 4 cups of whole flakes in a food processor. (OR put them in a zippered bag, and crush them with a rolling pin.)
- Combine Ranch dressing mix, Corn Flakes crumbs, and Parmesan, and mix together completely.
- Cut chicken breasts in half, making pieces that are approximately 4-5 ounces.
- Dip each piece of chicken in the butter, and coat completely. Then roll each piece in the crumbs. Arrange on prepared baking sheet.
- Bake at 375 degrees for 40 minutes. If they start to get too brown, lay a piece of aluminum foil over them for the last 10 minutes.
- Let rest for 10 minutes before serving.
Line a baking sheet with parchment or just coat it with non-stick spray.
You can make your own Corn Flake crumbs in a food processor. It takes 4 cups of whole Corn Flakes to make 1 cup of crumbs. You can also buy crushed Corn Flakes in the baking aisle.
Combine
1 (1 ounce) packet Ranch dressing mix (3 tablespoons)
1 cup crushed Corn Flakes (4 cups un-crushed cereal)
½ cup grated Parmesan cheese
Mix together completely.
Melt
1/2 cup butter
Dip each piece of chicken in the butter, and coat completely.
Then roll each piece in the crumbs.
Arrange on prepared baking sheet.
Drizzle any leftover butter on top and sprinkle with remaining crumb mixture.
Bake at 375 for 40 minutes. If they start to get to brown, lay a piece of foil on top for the last 10 minutes.
Let the chicken rest in the pan for 10 minutes before serving.
So moist and delicious!