I had leftover corn flakes from last week’s recipe fail, so I looked for interesting, easy meals on Pinterest using corn flakes. Here’s what I came up with…it’s a combination of several different recipes…
Crispy Chicken Tortellini

4 thin, boneless, skinless chicken breasts
1 envelope Ranch Dressing mix
¾ cup grated Parmesan cheese
¼ cup butter, melted
Crushed Corn Flakes
1 jar Garden Variety pasta sauce
1 pkg Spinach and Ricotta Tortellini

1. Preheat oven to 375 degrees
2. Spray a 9×13 inch glass baking dish with cooking spray
3. Combine all dry ingredients in a large freezer bag
4. Dip each chicken breast into the melted butter and drop into freezer bag of dry ingredients
5. Seal the bag shut and shake well to coat the chicken
6. Place coated chicken in the baking dish
7. Bake for 40-45 minutes
8. Cook pasta according to package directions
9. Pour pasta sauce over cooked tortellini, toss to coat
10. Once chicken is baked, serve over pasta
Crispy Chicken Tortellini
Crispy Chicken Tortellini
This was delicious! I used too much corn flakes, though, at least that’s what The Hubs said. I still liked it!