Breaded chicken
based on a Parmesan Ranch Chicken recipe from Lion House Classics cookbook
The original recipe is breaded chicken breast served with pasta, but I usually like to make smaller bite sized chicken and serve it on a salad. Andrew and the kids LOVE to just eat them plain.
1/2 c cornflake crumbs (I use Panko bread crumbs, found in the asian foods aisle.)
1/2 c grated Parmesan cheese
1 1/2 oz. (about 1/4 cup) dry ranch dressing mix
6 boneless chicken breasts, or if you're going to be cutting into smaller pieces I use cut up about 3 chicken breasts for the amount if the breaded mixture
The original recipe has you mix the dry ingredients and then roll chicken in it. I always roll chicken in eggs first so that it sticks better. Then you just bake in the oven at 350 for 25-30 minutes.
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