Garlic Parmesan Crusted Chicken |
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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 4 |
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I found this on Six Sisters' Stuff blog and it was noted that this is a variation on the same dish that is served at Longhorn Steak House. Grilling the chicken gives it extra flavor. *Total time includes 3 hours marinating time* Ingredients:
4 boneless skinless chicken breasts, pounded to 3/4 inch thickness |
1/2 cup olive oil |
1/2 cup ranch dressing |
3 tablespoons worcestershire sauce |
1 teaspoon vinegar |
1 teaspoon lemon juice |
1 tablespoon minced garlic |
1/2 teaspoon pepper |
1/4 cup grated parmesan cheese |
1/4 cup ranch dressing |
1/2 cup panko breadcrumbs |
1 teaspoon garlic salt |
1/3 cup shredded parmesan cheese |
2 tablespoons melted butter |
1 cup shredded provolone cheese |
Directions:
1. Combine ingredients for marinade and pour over chicken. Let marinate in refrigerator for 2-3 hours or overnight.
2. Remove from marinade and discard leftover marinade.
3. Grill 12-15 minutes, until chicken is done.
4. While the chicken is cooking, prepare the ranch spread and Parmesan crumb topping.
5. For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.
6. For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter. The crumbs should be evenly moistened.
7. Position rack in center of oven. Preheat broiler.
8. Transfer cooked chicken to oven-safe casserole dish.
9. Spread 2 tablespoons ranch spread on each breast.
10. Top with shredded provolone.
11. Top provolone with Parmesan crumb topping.
12. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown. Serve immediately.
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