Ranch Chicken

Ranch Chicken

{Recipe From}The Sisters Cafe

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.