This chicken was tasty and not too ranchy, which is good because I dont really care for ranch. My husband, who refuses to try new things for fear that they are disgusting, actually tried it and liked it. My only complaint is that the bottom was soggy (not extremely). I wish I had something to lift the chicken off the bottom of the pan so that it could get crispy all the way around.
I LOVED it my family devoured it. Simply great and easy to make. I will make it again, one of my favorites. Stumbled across this looking for a new way to make chicken. If you like ranch you will love and it was crunchy more than I thought, which was a good thing
My mistake with this recipe is that I cut the chicken breasts into medallions and used the same amount of Ranch dressing mix. The chicken was saltier than it should have been. Other than that, it is an enjoyable chicken dish.
Great taste,but I wish there was a way to keep the ‘breading’ on the bottom side of the chicken from getting soggy… I used Ritz crackers and pounded my chicken so it would bake evenly.
I have made this recipe once and my 16yo is begging for it again, I did substitute Town House crackers for the corn flakes, but that was the only change.
My six year old LOVED this chicken, hence the 5 stars. I thought it tasted pretty salty but good. I followed the recipe exactly with the exception of subbing Panko (whole wheat/white mix) for the corn flakes.
Ingredients:
3/4 cup crushed corn flakes
3/4 cup grated Parmesan cheese
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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