2/3 c. ranch salad dressing
2 c. coarsely crushed cornflakes
1 Tbsp Italian seasoning
1 tsp. garlic powder
4 boneless skinless chicken breast halves
Pour salad dressing into a shallow bowl. In another shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. Dip chicken in dressing, then coat with crumb mixture. Place in a greased shallow baking pan. Bake at 400 degrees for 30-35 minutes or until juices run clear.
Notes: This recipe comes from the Prairie 4th Ward's Recipes & Remembrances 2nd Edition cook book which we recently received as a gift from my sister-in-law, Jill. It was contributed to the cook book by Jeana Haight. We didn't have any corn flakes, so we used corn Chex instead. I think corn flakes would have been better, but it was still tasty and quick to prepare.