Longhorn Chicken Parmesan Crust (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
½ cup Italian dressing
02 -
⅓ cup ranch dressing
03 -
4 thin sliced chicken breasts
04 -
2 Tablespoons vegetable oil
→ Parmesan Sauce
05 -
4 ounces provolone cheese, cut into small pieces or grated
06 -
⅓ cup fresh parmesan cheese, grated
07 -
⅓ cup ranch dressing
→ Crunchy Topping
08 -
½ cup panko bread crumbs
09 -
¼ cup fresh parmesan cheese, grated
10 -
1½ teaspoons garlic powder
11 -
3 Tablespoons melted salted butter
# Instructions:
01 -
Mix ranch and Italian dressing together in a big bowl. Toss in the chicken breasts and coat them all over. Wrap and pop in the fridge for at least 30 minutes. You can leave them overnight if you want to get ahead.
02 -
Grab a medium bowl and throw in the provolone, parmesan, and ranch. Heat it up in the microwave for about 30 seconds at a time until it's soft and slightly melty. Put it aside for now.
03 -
Stir the melted butter into panko breadcrumbs, parmesan, and garlic powder. Mix until all the crumbs are coated with butter. Set this mixture aside for later.
04 -
Move your oven rack to the middle spot and turn the broiler on low. Add oil to a large skillet that can go in the oven and heat it over medium. Shake off extra marinade from chicken before adding to the hot pan. Cook about 5 minutes on each side until they're a bit golden.
05 -
Spoon the cheese sauce over each chicken piece and sprinkle the breadcrumb mix on top. Broil until the coating turns golden and chicken hits 165°F inside, roughly 5-10 minutes. Don't walk away, they can burn fast!
# Notes:
01 -
Make the popular Longhorn Steakhouse chicken dish at home with this simple copycat version
02 -
Keep your eyes on the chicken while broiling as the topping browns very quickly