This is one of my original recipes, and one of my husband's favorites. I love the crunchy outside and the cheesy inside. It comes together pretty quick so it is a good weeknight dinner. I have made this several times without the ranch dressing mix and it is just as good and feel free to try with any mustard you have in the pantry. You can also use corn flakes if you don't have corn chex. This recipe is so flexible and there is no right or wrong way to make it. Give it a try and let me know how yours came out!
Cheesy Ranch Chicken
4 boneless chicken breasts
4 slices of sharp white cheddar cheese (I like Cracker barrel best)
2 tablespoons of butter melted
1-2 tbsp of honey Dijon mustard
1 1/2 cups of corn chex, put in a baggie and crunch up with hands or use a rolling pin to crush
1/2 cup of grated Parmesan cheese
1/2 packet of Ranch dressing mix (Hidden Valley)
Preheat oven to 375.
Slice each chicken breast lengthwise to make a pocket, slice almost to the end but do not go all the way through.
Put a slice of cheddar cheese in pocket and seal with a toothpick or two.
Mix melted butter and mustard in a shallow bowl and coat each piece of chicken in mixture. Mix in another bowl the crushed corn chex, parm. cheese and ranch seasoning. Then dip coated chicken in dry mixture.
In an oven safe skillet (I use cast iron) brown the chicken on both sides (about 3 minutes per side). If you lose some of the dry coating off the chicken when flipping over, you can pat some more on right in the pan. Once browned, put entire skillet into the oven and cook for about 20-25 minutes on 375. Make sure you remove the toothpicks before serving. Some of the cheese may melt out of the chicken into pan while baking in the oven. Enjoy! This has great flavor and is worth the time to make.