6 cups cornflakes
3/4 cup freshly grated Parmesan cheese
One 1.4-ounce envelope ranch salad dressing mix
Six 4-6 ounce boneless, skinless chicken breasts, pounded to uniform thickness
1/2 cup buttermilk
Makes 6 servings
Preheat the oven to 400 degrees. Place cornflakes in a zip-top bag and crush with a rolling pin until they resemble fine breadcrumbs. In a shallow dish, combine cornflake crumbs, Parmesan cheese and ranch dressing mix. Dip chicken in buttermilk and then coat with cornflake mixture.
Place chicken in a lightly-oiled 9 x 13-inch baking pan or baking sheet. Reduce oven temperature to 375 degrees, and bake for 20 minutes, or until the coating is crisp and the chicken is cooked through.
Per serving: 318 calories, 33 grams protein, 13 grams carbohydrates, trace fiber, 13 grams fat, 106 milligrams cholesterol, 847 milligrams sodium.