I tried a new chicken recipe for dinner last night. Parmesan Ranch Baked Chicken. It is another one from the church cookbook I published a few years ago. It is from my friend Audrey. She is thin and beautiful and looks like a model even though she’s had three boys. But she’s just so stinkin‘ nice that you have to love her anyway.
I wish I would have tried this recipe sooner. It is sooo simple to make but tastes amazing. My entire family loved it! One of them looked at the chicken, wrinkled his nose, and asked, “Does this have that stinky cheese?” Then he took a bite and finished the entire piece in record time. Before the salad and potatoes even made it to his end of the table, his plate was clean! I would consider that a success, wouldn’t you?
I served this with Oriental Salad and watermelon and it was a fabulous meal. I only wish we had leftovers. Sigh. Next time I will make more.
Parmesan Ranch Baked Chicken
3/4 cup crushed corn flakes
1/2 cup (heaping) Parmesan cheese
1 Tbsp dry ranch dressing mix
3 Tbsp melted butter
Rinse chicken breasts and set aside. Combine corn flakes, cheese, and dressing mix in a shallow container. Dip chicken in butter, then in crumb mixture. Place on greased cookie sheet. I like to line mine with foil for easier clean-up. Bake at 350° for 30-40 minutes or till juices run clear.
-I used homemade ranch dressing mix, but you could use the hidden valley packet. Use less dressing mix if you like less salt.
-I used real grated Parmesan cheese, but I think the stuff in the can would also work, it would just be more salty.