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Preheat oven to 375° degrees F.
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Place the cornflakes in a large Ziplock bag and crush to tiny pieces with a rolling pin.
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Add the ranch dressing mix and Parmesan cheese into the bag and set aside.
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Melt the butter in a shallow microwave-safe dish large enough to dip the chicken breasts in.
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Dredge each chicken breast in the melted butter on both sides to completely coat, and then add to the Ziplock bag.
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Seal the bag and shake well to coat with the crunchy topping, about 1 minute.
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Remove each coated chicken breast to a 9x9 casserole dish.
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Press the remaining seasoning mixture onto any bare spots on the chicken. Cover with tinfoil and bake 40-45 minutes.
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Remove the tinfoil after 15 minutes to allow for the coating to brown.