This recipe for boneless and skinless chicken breasts is very tasty and one that I like to serve to company. It never gets dried out and leftovers can be warmed in the microwave. I cook noodles and cover with Alfredo sauce to serve with the chicken. When I have fresh garden vegetables I like to steam broccoli, cauliflower, pea pods, onions and carrots to mix in with the sauce and noodles. I have also prepared the frozen California medley veggies and they are very good. You want to be sure and not overcook the vegetables so they get mushy.

Parmesan Chicken Breasts

Combine:

3/4 Cup crushed corn flakes

3/4 Cup grated Parmesan cheese

1 Envelope ranch dressing (1 ounce)

8 Boneless, skinless chicken breasts cut in half

Melt 1/2 cup butter and dip chicken. Roll in the cheese coating.

Place in 9 x 13 pan, cover and bake at 350 degrees for 45 minutes.

Questions or comments:

marlisz@aol.com

Parmesan Chicken Breasts