My husband said this is his new favorite chicken recipe. Even the picky 14 year old loved it.. I took other peoples idea and used Ritz crackers which made it a little sweet with all the butter. Peas and mashed potatoes were perfect as side dishes.
Loved the recipe. Loved that it made enough to freeze and eat later…still very good. Hubby likes it better than the Hellman’s chicken with parmesan and bread crumbs.
One of the best Parmesan baked chicken recipes I have tried. Only change was we added garlic powder to the butter which is a must in our house.
Loved this recipe! So easy to make and flavorful. I even switched out the chicken for tofu (made them into ranch tofu patties instead) and my family still licked plates clean.
This was very good. My husband even made a rare and unsolicited comment of approval. I made 2 chaanges because of what I had on hand. Instead of parmesean, I used monterey jack cheese. Also I used Italian bread crumbs instead of corn flakes. It was tender and flavorful. I also reduced baking time to 30 minutes.
This recipe was super easy and quick if you use chicken fingers instead of whole chicken breasts. I used the ritz crackers crushed as well and it tasted great. I had just enough left over for 1 lunch and left me wanting more.
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).
source :allrecipes.com
