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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 6 |
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I got this from Quick Cooking magazine but I altered it by adding dry Italian dressing mix because I didn't have the ranch that it called for. My husband liked it so that's always good! Ingredients:
1 (8 1/2 ounce) package cornbread-muffin mix |
1 (2/3 ounce) package italian salad dressing mix |
1 cup milk |
6 (4 ounce) boneless skinless chicken breast halves |
2 tablespoons vegetable oil |
Directions:
1. In a large resealable plastic bag, combine corn bread mix and salad dressing mix.
2. Pour milk into a shallow bowl.
3. Dip chicken in milk, then place in bag and shake to coat.
4. In a large skillet or Dutch oven over medium-high heat, brown chicken in oil on both sides.
5. Cook, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.
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