I always forget how amazing this chicken is. We usually have it with twice baked potatoes, and everyone loves it. And the house smells so amazing. I think this recipe originally came from a lady at church where I grew up. But Mom loved it, and I even remember when we had a Young Women’s party for Leap Year, and my mom was in charge of the dinner, so she made this chicken. And everyone loved it. By the way, this is great boneless or not boneless.
If you’re making this gluten free, just crush up some Corn Chex and switch it out for the corn flake crumbs–that’s what’s in the photo. (Corn Flakes have malt flavoring, which has gluten.)
Make it a meal with:
- Twice Baked Potatoes or Pasta Roni
- Green Beans or Corn
- Fruit Salad or Jell-O
Parmesan Ranch Chicken
Amazingly delicious for a weeknight dinner or special occasion.
Ingredients
- ¾ c. melted Butter
- ¾ c. Crushed Corn Flakes (or crushed Corn Chex)
- ¾ c. Parmesan Cheese
- 3 Tbsp. Ranch Dressing Powder (1 pkg.)
- 8-10 boneless, skinless Chicken Breasts
Directions
Mix Corn Flake crumbs, ranch dressing, and cheese in shallow dish. Pat chicken dry and dip in dry mix. Then dip chicken in melted butter and coat with crumb mixture for a double coating of the dry mix. Bake, covered at 350° for 20 minutes. Uncover and bake 20-25 minutes longer.
Mitchell Meals 