Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix1 envelope ranch salad dressing mix1 cup whole milk6 boneless skinless chicken breast halves (4 ounces each)2 tablespoons canola oil
Preparation
In a shallow bowl, combine cornbread mix and salad dressing mix. Pour milk into another shallow bowl. Dip chicken in milk, then dry mix and turn to coat.
In a large skillet 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 a thermometer reads 170°.
