Cornflake Ranch Chicken Breasts
Recipe: #4475
February 02, 2012
Categories: Chicken, Brunch, Fathers Day Game/Sports Day, Mothers Day, Romantic Dinner, Sunday Dinner, Oven Bake, Boneless Pieces, Chicken Dinner, more
"A KC favorite! no generics/subs for this, only Hidden Valley dry dressing mix and Kellogg's Cornflakes and do not add any extra salt"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (173.8 g)
- Calories 345.3
- Total Fat - 8.1 g
- Saturated Fat - 2.9 g
- Cholesterol - 125 mg
- Sodium - 348.9 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 1.1 g
- Sugars - 1.5 g
- Protein - 49.2 g
- Calcium - 156.5 mg
- Iron - 2.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F. Set oven rack to lowest position. Grease a baking sheet (or a pan that will hold all the breasts without over crowding).
Step 2
Place melted butter in a shallow bowl (use enough to coat the bottom of your pan).
Step 3
In another shallow bowl combine the cornflakes with Parmesan cheese, salad dressing mix, garlic powder, black pepper and cayenne.
Step 4
Dip chicken in butter allowing excess to drip off, then roll in cornflake mixture to coat pushing down with hands firmly to adhere the coating to the chicken (to avoid a wet soggy coating mixture I suggest to use only enough dry coating as need for a few breasts, you can always add in more to the bowl as needed).
Step 5
Place the chicken on baking sheet. Bake for 40-45 minutes or until the chicken is cooked through.
Tips
No special items needed.
1 Reviews
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