Ingredients:
1 (8 1/2 ounce) packages 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:
In a large resealable plastic bag, combine corn bread mix and salad dressing mix.
Pour milk into a shallow bowl.
Dip chicken in milk, then place in bag and shake to coat.
In a large skillet or Dutch oven 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 juices run clear.
Servings: 6
Time preparation: 10 min.
Time total: 24 min.