BREADED RANCH CHICKEN

This chicken was a huge hit at our house – it bakes up moist & delicious!


BREADED RANCH CHICKEN

3/4 cup crushed Corn Flakes (I buy the box of “Corn Flake Crumbs”)
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 chicken breasts
1/2 cup butter or margarine, melted

Cooking Day: In a shallow bowl, combine Corn Flake Crumbs, Parmesan cheese and ranch salad dressing mix. Dip chicken in butter and then roll in corn flake mixture to coat.

Place in tinfoil-lined 9x13 baking dish. Freeze. Once frozen, transfer to labeled freezer bag. I roll it up right in the tinfoil and place the whole thing in the bag. Then when I’m ready to thaw and cook it, I just unwrap the tinfoil and put it back in the 9x13 pan. After dinner, all you have to do is throw out the tinfoil = no dishes to wash! If you are going to do it this way though make sure you are using the heavy-duty type of tinfoil. The regular tears too easily.

Serving Day: Thaw chicken completely. Bake uncovered at 350 degrees for about 45 minutes.