Chicken with a Parmesan and garlic crust, inspired by the dish at Longhorn Steakhouse. Tender chicken breasts drizzled with a ranch dressing and topped with toasted breadcrumbs. Panko breadcrumbs, provolone cheese, garlic ranch sauce, parmesan cheese, and butter. To say the least, this is incredible. It has a restaurant-like flavor that is spot-on.
Chicken Legs insisted that I describe this chicken in only two words: “FREAKING AMAZING.” The first mouthful was the greatest chicken he had ever tasted, he claimed. Honestly, I couldn’t stop eating this. This dish was created by the chefs at Longhorn Steakhouse. My mother located the recipe in the newspaper. I love eating this at Longhorn’s, so recreating it at home was a real treat for me.
Ingredients:
Four chicken breasts without the skin and bones, pounded to an even thickness of 3/4 inch
1-cup worth of shredded provolone
Marinade:
a half a cup of olive oil
1/2 cup of ranch dressing (already made)
Worcestershire Sauce, 3 Tablespoons
1 mL of vinegar
Squeeze the lemon for 1 teaspoon of juice.
one tablespoon of minced garlic
1/4 teaspoon pepper
Ranch Feast:
1/4 cup grated Parmesan 1/4 cup ranch dressing
Topping with Parmesan Crumbs:
1/2 cup panko bread crumbs
Garlic salt, one teaspoon’s worth
Parmesan cheese, shredded (1/3 cup)
Two Tablespoons of melted butter
Instructions:
Chicken:
Blend the marinade’s components together and pour them over the chicken. Marinate for at least two hours and up to a full day in the fridge. Chicken will be ready after 12-15 minutes on the grill.
Make the ranch sauce and parmesan crumb topping while the chicken cooks.
The Ranch Menu:
To make the ranch dip, combine a quarter cup of grated Parmesan with a quarter cup of ranch dressing. Putting aside.
Crusty Parmesan
To make the Parmesan crumb topping, combine bread crumbs, garlic salt, shredded Parmesan, and butter. It’s important to evenly wet the crumbs.
Assembly:
Place rack in the exact middle of the oven. Get the broiler going.
Place chicken in a casserole dish that can go into the oven. Two tablespoons of ranch dressing should be smeared on each breast before the provolone and Parmesan crumb topping is placed on top. Broil the chicken until the cheese melts and the crumb topping is golden. Start serving right away.