Parmesan Crusted Chicken (Longhorn)
Course: MainCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
1
hourIngredients
2 2 large chicken breasts
1/2 tsp 1/2 salt
1/2 tsp 1/2 pepper
1/4 cup 1/4 ranch dressing (any brand will work)
1/4 cup 1/4 Italian dressing (any brand will work)
1 tbsp 1 Worcestershire sauce
- Cheesy later:
1/3 cup 1/3 provolone cheese, diced small
1/3 cup 1/3 Parmesan cheese, shredded
2 tbsp 2 ranch dressing
- Crust parmesan mixture:
1/3 cup 1/3 panko breadcrumbs
3 tbsp 3 butter, melted
1/2 tsp 1/2 garlic powder
1/2 tsp 1/2 onion powder
Directions
- Place the chicken breasts into a large Ziploc bag, then using a meat mallet or a rolling pin, beat them until they are even in size. To make sure the chicken has the best flavor you want to marinade it, into the same bag that you pounded the chicken in add in the 1/4 cup of ranch dressing, 1/4 cup of Italian dressing and Worcestershire sauce zip the bag up and shake it to coat the chicken. Refrigerate for at least 1 hour to marinade.
- Once you are done marinating chicken in the refrigerator. Heat a skillet on the stove to medium high once hot add the chicken and sear on each side for 6-7 minutes or until the chicken is completely cooked through (if the chicken starts to get to black turn the heat down) once the chicken has cooked remove to a plate and set to the side. Preheat oven to 450 degrees.
- Make the Parmesan crust mixture – to a small bowl add in the panko breadcrumbs, melted butter, garlic powder, and onion powder stir well, set to the side. Now make the cheesy later: add all of the “cheesy later” ingredients into a small bowl and microwave for 15 seconds at a time stirring after every time until it’s melty.
- Line a sheet pan with parchment paper then place the chicken breasts on the sheet pan. Spread the cheesy layer over the chicken breasts then sprinkle with the panko mixture. Bake for 5 minutes or until the panko is golden on top. Enjoy!
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