Copycat Longhorn Parmesan Crusted Chicken - I made this
twice before I got it how I would have preferred it. The original recipe
required the chicken to be cooked in a skillet on the oven. We attempted it
that way and it was acceptable yet not comparable to I recollected.
I needed to give it another attempt and chose to flame broil
the chicken. That had a significant effect. It was similarly as acceptable, if
worse as it was in the café. Chicken Legs has just requested to have it again
this end of the week. He additionally inquired as to whether I would make some
additional chicken for lunch the following day.
This resembles a great deal of fixings, however it is
extremely snappy and simple. I marinated the chicken and arranged the farm
spread and parmesan scrap besting while Chicken Legs flame broiled the chicken.
Dinner was prepared in less than 30 minutes! On the off chance that you need to
make this considerably simpler, don't hesitate to marinate the chicken in
Italian dressing rather than my marinade.
Ingredients:
- 2 Tablespoons vegetable oil
- 4 skinless/boneless chicken breasts, pounded to ¾ inch thick
- Salt/Pepper, to taste
Parmesan Crust:
- 1 cup panko breadcrumbs
- 2 teaspoons garlic powder
- 3/4 cup Parmesan cheese, chopped into bits
- 3/4 cup Provolone cheese, chopped into bits
- 6 Tablespoons Buttermilk Ranch salad dressing
- 5 Tablespoons melted butter
Marinade:
- 1/2 teaspoon pepper
- 1 tablespoon minced garlic
- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 3 tablespoon Worcestershire sauce
- 1 teaspoon Distilled white vinegar
- 1 teaspoon lemon juice
Instructions:
- Whisk all marinade ingredients together until well-combined and uniform in consistency.
- Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick.
- Sprinkle each side of the chicken lightly with salt and pepper if desired.
- Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum of 30 minutes, or overnight.
- Heat 2 Tablespoons of vegetable oil in a cast iron skillet over medium-high heat.
- Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
Parmesan Crust:
- Preheat the oven to a low broil. (450 degrees F.)
- Combine the chopped Parmesan, Provolone, and Buttermilk Ranch dressing in a small bowl.
- Microwave for about 30 seconds.
- Use the back of a fork to mash and stir the cheese around until they’re about the consistency of lumpy mashed potatoes.
- Microwave for an additional 15 seconds. Stir, and spread on top of the chicken.
- Bake until the cheese is hot and melted, about 3-5 minutes.
- Combine the panko with the garlic powder. Stir in the melted butter and top the chicken with it.
- Bake for about 2 minutes, just until the top of the panko starts to lightly brown. Keep a close a close eye on it to ensure it doesn't burn.
- Serve with mashed potatoes and enjoy!
Adapted from myrecipes.com
Copycat Longhorn Parmesan Crusted Chicken
4/
5
Oleh
Hana
