Cornbread Chicken

Description: I got this from Quick Cooking magazine but I altered it by adding dry Italian dressing mix because I didn't have the ranch that it called for. My husband liked it so that's always good!

Ingredients:

• 1 (8 1/2 ounce) package 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

Steps:

1. In a large resealable plastic bag, combine corn bread mix and salad dressing mix.
2. Pour milk into a shallow bowl.
3. Dip chicken in milk, then place in bag and shake to coat.
4. In a large skillet or Dutch oven over medium-high heat, brown chicken in oil on both sides.
5. Cook, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.