This one's a little tricky cuz I lost the recipe and I never measure anything anways, so the GOOD NEWS is that you too can save those measuring cups (less to wash, right!) and you really can't go wrong with this one anyway.
Chicken Breasts (I do boneless, skinless, and I usually do 4 at a time)
Dry Ranch Dressing packet (I usually use half, so I can use it twice)
Saltines, smashed into pieces
Butter casserole dish (I use the square glass kind for this) and preheat oven to 375-ish, I think (don't loose confidence in me now, though, I promise it's worth the experimentation!) Beat egg whites slightly. First dip chicken in egg whites, then sprinkle with Ranch dressing, cover in *shredded cheese, and dip into cracker crumbs and place in dish. Do this for each piece of chicken of course and then bake until it's done:)
*Whoa! I just read over this recipe and realized I forgot to put cheese in it!!! Oh, dear:O)
****I've also discovered that this method of coating is excellent for an Italian Chicken dish. I use the beaten egg whites, then I dip the chicken in Italian seasoned bread crumbs (I just buy these) and then I pan sear (put them in hot oil) to seal in the chicken juices while pre-heating the oven to 375. Then I bake them until they are done all the way through. At the last minute, I pour on a little marinara sauce (again, I just buy this) and a slice of MOZARELLA--yum! And just bake until the cheese is melty.