LONGHORN GARLIC PARMESAN CRUSTED CHICKEN
Longhorn Garlic Parmesan Crusted Chicken is a delicious and flavorful dish that is sure to impress your family and friends.
Ingredients
- 4 boneless skinless chicken breasts 680 g/1.5 lb., pounded to ¾ inch thickness
- 1 cup 100 g shredded provolone cheese
Marinade:
- ½ cup 120 ml olive oil
- ½ cup 120 ml prepared ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 tsp 5 ml vinegar
- 1 tsp 5 ml lemon juice
- 1 Tbsp minced garlic
- 1/2 tsp pepper
Ranch Spread:
- ¼ cup 25 g grated Parmesan cheese
- ¼ cup 60 ml ranch dressing
Parmesan Crumb Topping:
- ½ cup 50 g panko bread crumbs
- 1 tsp garlic salt
- ⅓ cup 30 g shredded Parmesan cheese
- 2 Tbsp 28 g melted butter
Instructions
- Start by pounding the chicken breasts to ¾ inch thickness using a meat mallet or rolling pin.
- In a bowl, mix together the olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and pepper to create the marinade.
- Pour the marinade over the chicken, cover, and refrigerate for 2-3 hours or overnight.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard any excess marinade.
- Grill the chicken for 12-15 minutes or until fully cooked, flipping once halfway through.
- While the chicken is grilling, prepare the ranch spread and Parmesan crumb topping.
- For the ranch spread, mix grated Parmesan and ranch dressing in a bowl and set aside.
- For the Parmesan crumb topping, mix together the panko bread crumbs, garlic salt, shredded Parmesan, and melted butter in a separate bowl. The mixture should be evenly moistened.
- Preheat the broiler.
- Transfer the cooked chicken to an oven-safe casserole dish.
- Spread 2 tablespoons of ranch spread on top of each chicken breast, followed by the shredded provolone and Parmesan crumb topping.
- Place the casserole dish under the broiler and cook until the cheese has melted and the crumb topping begins to turn light brown.
- Serve immediately.