Our Christmas celebrations are spread out a bit this year, so today we enjoyed a quiet day at home with just our family. For supper, we ate one of our favorite chicken dishes, which I have meant to post before so our readers could enjoy it too…here it is at last!
We call this “Cornflake Chicken” but that was not its original name. I am printing the original version here as given to me by Leslie. She brought us this meal after our horrible car accident back in 2005, and it’s been a staple around our house ever since.
Parmesan Ranch Chicken
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelop ranch salad dressing mix
6-8 chicken breast halves or 2 lbs chicken tenders
1/2 cup butter, melted
Grease a 9×13″ baking dish. In a shallow bowl combine corn flakes,
parmesan cheese and salad dressing mix. Have the melted butter in another
shallow bowl. Dip chicken in butter then roll in cornflake mixture to
coat and place in baking dish. Bake uncovered at 350 degrees for 45
When I make this recipe, I substitute liquid ranch dressing for the powdered ranch. I put the ranch (about 1-ish cups) in a bowl with a little milk added, dip the chicken in the liquid, then dredge in the dry cornflake/parmesan mixture. Place chicken in the pan and sprinkle remaining crumb mixture over them. Drizzle with 1/4 cup melted butter before baking. Bake as directed.
I have also been known to substitute crushed Ritz crackers for the cornflake crumbs when certain Target stores have run out of the cornflakes cereal the day before Christmas!
One more note: the leftovers from this recipe are delightful when reheated in the oven (to preserve crispiness in the coating) then sliced and served over salad greens with your favorite dressing. Magnificent!
Since I cannot photograph food like Angie the magnificent, and since my camera is not nearly as fine as hers, my picture won’t be as tantalizing as I’d like, but here it is anyway….
Serve with baked sweet potatoes and a salad for a wondeful meal! Merry Christmas!!