1/2 cup bread crumbs
1/2 cup skim milk
6 boneless, skinless chicken breast halves
Combine the salad dressing mix and bread crumbs in a plastic bag. Dip the chicken breast halves in milk, then place them in the plastic bag. Close the bag and shake until the chicken is well coated. Arrange the coated chicken on an ungreased, non-stick cookie sheet. Bake in a preheated oven at 375º for 50 minutes or until the chicken is tender and juices run clear.