Corn Bread Chicken

Linda Latham

1 package (8 1/2 ounces) corn bread/muffin mix
1 envelope ranch salad dressing mix
1 cup milk
6 Boneless skinless chicken breast halves (4 ounces each)
2 tablespoons veg oil

In large resealable plastic bag, combine corn bread mix and salad dressing mix. Pour milk into a shallow bowl. Dip chicken in milk, then place in bag and shake to coat. In a large skillet or Dutch oven over medium high heat, brown chicken in oil on both sides. Cook, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear. 6 Servings. Enjoy!

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I fixed this for lunch yesterday. I fried some and baked some. The bakes was just as good if not better then the fried. Less fat and calories too.


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