Ingredients
- Melted butter (as needed for 8 breasts)
- 1 1/2 cups cornflake crumbs (measure 1 1/2 cups crushed)
- 3/4 cup Parmesan cheese, freshly grated
- Hidden Valley Dry Ranch Salad Dressing Mix (1 envelope)
- 2 teaspoons garlic powder
- 1 teaspoon fresh ground black pepper, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 8 chicken breasts, boneless skinless
How to Make
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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).
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Step 2: Place melted butter in a shallow bowl (use enough to coat the bottom of your pan).
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Step 3: In another shallow bowl combine the cornflakes with Parmesan cheese, salad dressing mix, garlic powder, black pepper and cayenne.
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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).
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Step 5: Place the chicken on baking sheet. Bake for 40-45 minutes or until the chicken is cooked through.
We hope you enjoy this recipe!
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