Parmesan Crusted Chicken- Longhorn Copycat

 Parmesan Crusted Chicken

Servings: 4        Prep Time: 10 minutes        Cook Time: 20 minutes

Ingredients:

Chicken Breasts- 4 skinless/boneless, pounded to 3/4 inch thick

Salt/Pepper to taste

Vegetable Oil- 2 Tbs

Marinade: (shortcut: use italian dressing about 1&1/4 cup) or

Olive Oil- 1/2 cup

Ranch Dressing- 1/2 cup

Worcestershire Sauce- 3 Tbs

Distilled White Vinegar- 1 tsp

Lemon Juice- 1 tsp

Minced Garlic- 1 Tbs

Pepper- 1/2 tsp

Parmesan Crust:

Parmesan Cheese- 3/4 Cup, chopped into bits or shredded

Provolone Cheese- 3/4 cup, chopped into bits

Buttermilk Ranch- 6 Tbs

Melted Butter- 5 Tbs

Garlic Powder- 2 tsp

Panko Breadcrumbs- 1 cup

Instructions:

1. Whisk all marinade together until well-combined.

2. Place chicken in a gallon freezer bag, remove air, seal. Pound to 3/4 inch thick.

3. Place chicken in a new bag with marinade and let marinate for 30 min to overnight.

4. Heat 2 Tbs of oil in skillet over medium-high heat. Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles. If pan gets too hot, reduce heat to medium. Each side will take 3-5 minutes. Make sure chicken is thoroughly cooked. (Try cooking chicken through on medium and then once cooked, turn up heat to high and sear the edges.)

5. While chicken is cooking, make parmesan crust. Combine all topping ingredients except for panko and microwave for 30 seconds. (Do not cook longer or butter will be too melted and separate from cheese.) Stire to combine, then mix in panko and mircrowave for 15 seconds. Spread on top of the chicken.

4. Broil in oven until cheese is melted and begins to brown, about 3-5 minutes.

Baking chicken instead of searing:

Preheat oven to 425. Use an oven-safe dish that is large enough to hold chicken. Lightly grease the dish and add 2 Tbs of water with the chicken. Bake for 15-18 minutes. Proceed with instructions above. 

Recipe from thecozycook.com