Chicken Parmesan

Combine:

6-8 chicken breast fillets
2 tablespoons of water
Salt, garlic powder and black pepper to taste

In a bowl mix:

1/2 to 3/4 cup crushed cornflakes
1 envelope Ranch salad dressing mix
1/2 cup shredded Parmesan cheese

Optional Ingredients:

Mix a pinch of each of these ingredients with the cornflake mixture if you desire.

Italian seasoning
Paprika
Garlic powder
Onion powder
Black pepper

Pasta:

3/4 -1 lb bowtie pasta, cooked and drained
11/2 tablespoons butter
1 teaspoon dried parsley flakes
1 cup hot marinara sauce
Grated or shredded Parmesan Cheese

Mix all the ingredients together except chicken. Coat chicken pieces with the cornflake mixture and place in a baking sheet lined with aluminium foil and sprayed with nonstick cooking spray. Drizzle olive oil over the chicken pieces, about 1/2-1 teaspoon per fillet.

Bake in a preheated oven at 350F for 30 to 40 minutes or more depending on the thickness of the chicken.

Serve with bow tie pasta that has been cooked according to the package directions, drained and rinsed and heated with some butter, salt, pepper and dried or fresh chopped parsley.

Serve the chicken over the hot pasta and pour some quality hot marinara sauce on top. Sprinkle with shredded or grated Parmesan cheese.