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Cornbread Chicken

1 pkg. (8-1/2 oz) corn bread/muffin mix
1 envelope ranch salad dressing mix
1 cup milk
6 boneless, skinlees chicken breasts
2 Tbls vegetable oil

In a large resealable bag, combine the cornbread mix, and salad dressing dry mix. Pour milk into a shallow bowl. Dip chicken in milk, then place in bag and shake to coat. In a large skillet over medium high heat brown chicken in oil on both sides. Cook, uncovered over medium heat for 10-12 min on each side, or until juices run clear.

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