4-6 boneless skinless chicken breasts
1 envelope dry Italian or Ranch dressing, or 1/4 cup parmesan cheese
1 cup instant potato flakes
1/4 cup milk
1/4 cup melted butter or margarine
Heat oven to 350. Wash and pat dry chicken. Mix ranch dressing and potato flakes in shallow dish. Mix eggs and milk in another shallow dish. Pour melted butter into a third shallow dish. Take chicken and dip in egg mixture, then potato mixture, then dip in melted butter. Roll in potato mixture once more and place on ungreased cookie sheet. Bake for 20 to 30 minutes, or until chicken juices run clear.
The potato crust gets crisp on the outside and mashed potatoey underneath. It keeps the chicken moist and was a winner with my dearest husband.
The last I checked, there are some dry packets of dressing mixes that are gluten free. However, always read the labels! And if you're still not sure, call the company. And if you're still not sure, use parmesan cheese.