This zesty, crispy chicken is great on its own or in a wrap!
- ¾ cup crushed corn flakes
- ¾ cup grated Parmesan cheese
- 1 1 ounce envelope ranch salad dressing mix
- 8 4 ounce skinless, boneless chicken breast halves
- ½ cup butter melted
Turn the oven up to 350 F. While that's heating up, grease a 9x13-inch baking dish.
Combine the corn flakes, cheese, and ranch mix in a bowl. Dip the chicken in the melted butter, then roll each piece in the corn flake mixture until they've got an even coat. Place the chicken in the prepped dish.
Bake the chicken until it's no longer pink in the center and the juices are clear, about 45 minutes. If you stick a meat thermometer in there, you should get a reading of at least 165 F.