3/4 crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless, skinless chicken breast halves -- (about 2 lbs.)
1/2 cup butter or margarine -- melted (see notes)

Preheat oven to 350 degrees. In a pie plate or shallow dish, combine the cornflakes, Parmesan cheese, and ranch dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in greased 13x9 baking dish. Drizzle any leftover butter over the chicken before baking.

Bake, uncovered, for 45 minutes or until chicken juices run clear.

Stacy's Notes - Made this May 2000. Really good flavor! I used 2 large boneless breasts, and halved the rest of the ingredients. They came out a bit greasy, so next time try them without drizzling the leftover butter on the breaded chicken.

More Stacy's Notes - I usually make these now without drizzling the butter over the breaded chicken. I either bake them without or add a squirt or two of fat-free no transfat butter spray on top to help them crisp up. I keep dry Ranch dressing in the pantry, just for this recipe! :)