Recipe from Lion House Classics cookbook
1/2 c corn flake crumbs
1/2 c grated Parmesan cheese
1 1/2 ounces dry ranch dressing mix
6 boneless chicken breasts
3/4 c shredded Parmesan cheese
26 ounces marinara or spaghetti sauce
In a shallow bowl, combine corn flake crumbs, 1/2 c Parmesan cheese and ranch mix. Coat both sides of chicken with mix. Place in a 9x13-inch pan sprayed with nonstick cooking spray. Spray tops of chicken with nonstick cooking spray to keep moist. Bake at 350 degrees for 25 to 30 minutes. Just prior to serving, sprinkle with remaining Parmesan. Heat marinara sauce and serve over cooked pasta and chicken. Serves 6.
**I found when making this recipe, I usually end up having to throw away some of the breading at the end. So, instead of wasting it, now I only put a little bit of the breading in the bowl to dip the chicken breasts into and then add more as needed, keeping the rest out of contact with the chicken. The remaining unused breading can be stored in an airtight container in the refrigerator and used again later. When you already have it all made up, it makes for a quick and easy weeknight meal.
