Breaded Parmesan Ranch Chicken

Good starting recipe! I used mayo instead of butter amd mixed in the ranch seasoning, garlic powder, crushed red peppers, and parmesan cheese. I didn’t have any cornflakes on hand so I used panko instead. Cooked for 40 minutes, the chicken was nice and juicy! Served with parmesan rice and green salad.

My family wasn’t yay about me doing the recipe, but when I cooked it. They LOVED it. When I did it for a second time, I cut back on the ranch dressing mix because the flavor of the ranch mix was little on the strong side for me. So, I put half of the mix. Still came out GOOD. For my family to like it, I was shocked because everyone likes different things and a few are REALLY, REALLY picky.
Have made this for my parents a couple times and they have loved it. Couldn’t be simpler (lifelong bachelor who is just learning how to cook –if I can do this well and you are a conscious human being …you have no worries here). I did put a mix of the ranch mix and Parmesan alone aside to coat the bottom of the breast with and then the mix with the cereal to coat the tops –worked out better not having the cereal turn gunky on the bottom. Also seemed to help to grate the Parmesan pretty finely (just mixed better). And used generic all bran flakes –tasted great! I also have felt like I should go by the thermometer reading rather than the 45 minutes to avoid a little overcooking. Thanks for this recipe!

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Ingredients:

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

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
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 (74 degrees C).

Notes:

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

source:allrecipes.com