Baked Parmesan Ranch Chicken

I've never been one to crave a big slab of chicken, but this Baked Parmesan Ranch Chicken? This stuff changed things for me. It's been on my list of things to make for a few weeks now, but it's taken me forever to get around to it. I kept putting it off because I didn't want to put in the effort, but when I sat down and really looked at the steps to make it - I just about laughed. There is seriously nothing to it. I'm pretty sure an 8 year old could make it. It tastes absolutely divine as well and blew both Zachary and I away. It's definitely going on the top ten list of favorite dinners!

Baked Parmesan Ranch Chicken
Makes 8 chicken breast halves
Recipe adapted from allrecipes.com
Ingredients:

• 3 & 1/2 cups corn flakes, crushed {That means measure and then crush. I always have the hardest time knowing which to do first. You're welcome.}
• 1 packet {1 oz.} ranch salad dressing mix
• 3/4 cup grated Parmesan cheese
• 1/2 cup butter, melted
• 4 boneless, skinless chicken breasts, cut in half {Cut them width-wise to give yourself 8 thin chicken breast pieces}
• Green onions {Optional}

Directions:

• Preheat oven to 350°F and grease a 9x13 inch baking dish.
• Combine the corn flakes, ranch mix, and Parmesan cheese in a shallow bowl.
• Pour the butter in another shallow bowl.
• Dip each chicken breast half fully in the butter and then coat with corn flake mixture.
• Place in the prepared baking dish and repeat for all other chicken breast halves. {If your halves are big ones, you may need a second 9x13 inch baking dish.}
• Bake for 32-35 minutes. {The center of your chicken should be at least 165°F.}
• Top with green onions and serve.