I found this on pinterest (surprise!). I tweaked it a little partly because I screwed it up but the original link is at the bottom. Here’s my version:
1 cup crushed corn flakes
1 cup grated Parmesan cheese
1 (1 ounce) envelope ranch salad dressing mix
1 lb skinless, boneless chicken breast halves
3/4 cup butter, melted
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
2. Combine 3/4 cup of the corn flakes, all of the Parmesan cheese, ranch dressing, and butter mix in a bowl. (this was where I modified) Smear corn flake mix onto chicken. Place coated chicken in the prepared baking dish. Sprinkle remaining crushed cornflakes over chicken.
3. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
This was DELICIOUS!!! We had it with broccoli (mom decided it had to have cheese–no the healthiest choice) and cornbread. It would be good with pretty much any veggies and bread though. Crescent rolls would have tasted better than the cornbread I think though.
Here’s the original recipe. I’m sure it would be just as good.