Very simple and tasty but to make sure it was crispy I covered a cooling rack with foil, put it in a rimmed baking tray, and poked 20 some holes in the foil so any excess liquid drains through
I cooked this recipe today and I read the reviews of the chicken being soggy on the bottom so I decided to try cooking it on a rack. After cooking for 30 minutes, the top was ok but yet the bottom was a little soggy. I am thinking that maybe within half the time of baking, the chicken should be turned over. I did enjoy the flavor and the meat was juicy. I sprinkled a little cayenne pepper on the chicken before placing it in the oven to give it a little kick. I served this dish with some chicken flavored rice and we use the leftover ranch dressing as a dip for the chicken.
This is also good if you use crushed Ritz crackers. I like to use a homemade dry ranch dressing mix instead of pre-packaged so that I can control the salt. I like to serve this with alfredo pasta.
GENIUS! This was delish and super easy to make! Only change I made to the recipe was using actual parmesan cheese rather than the grated stuff. The grated cheese comes packed with sodium which leaves the final product too salty for me. I changed it up and used real parmesan cheese and about 2 cups of corn flakes (prior to crushing). This made for a more crispy chicken, which is what I prefer. Thanks for the recipe!!
This is a delicious dish! I didn’t have corn flakes, so I used crushed ritz crackers. That was the only change I made. I love this! Oh, and I used freshly grated parmesan cheese.
Ingredients:
3/4 cup crushed corn flakes
3/4 cup grated Parmesan cheese
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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!
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