Crunchy Ranch Chicken

(Picture from Google images)

2 chicken breasts (thawed)

1 packet ranch dressing mix

1 cup crushed corn flakes

3/4 cup parmesan cheese

1 cube butter

Mix the ranch, corn flakes, and parmesan cheese together in a bowl. Melt the butter and let cool down a little. Dip each chicken breast in butter then in to breading mixture (I usually do this twice so it has a good amount of breading). Bake at 350 degrees for 45 minutes uncovered in a greased baking dish or until chicken is done. Serve with rice or pasta side.

Strawberry Cream Cheese Fruit Dip

(Picture from Google Images)

1 - 8 oz. strawberry cream cheese

1 - 8 oz. cool whip (thawed)

1 small jar Marshmallow cream

Whip all three ingredients together until smooth. Serve with an assortment of fruits.

Garlic Parmesan Chicken

(From Stick of Butter Cookbook by: Angel Shannon)

16 chicken tender strips (I used two ck. breasts, one for each of us.)
1 egg
2 Tbsp. milk
1 cup instant mashed potato flakes
1 tsp. Italian seasoning
1 Tbsp. crushed garlic (I used fresh minced garlic I had in the fridge.)
1/4 cup shredded Parmesan cheese
1 1/2 sticks butter (I just used 1 whole stick since I was doing less chicken.)

Preheat oven to 400 degrees. Beat egg and milk in a bowl. In another bowl, mix potato flakes, Italian seasoning, garlic, and Parmesan cheese. First roll the chicken in the egg mixture, then dredge in potato mixture. Place butter in shallow pan and put in hot oven until melted. Remove pan from oven, then roll coated chicken in butter, and place in the pan. Bake at 400 degrees for 30 minutes or until juices run clear and crust is brown.