Copycat Longhorn Parmesan Crusted Chicken




Copycat Longhorn Parmesan Crusted Chicken

Sure, they may be known for steak (being a steakhouse and all), but everyone knows that Longhorn’s Parmesan Crusted Chicken is the real MVP on their menu. Enjoy this cheesy chicken dinner any night you please with our easy copycat recipe.

adapter from : https://www.myrecipes.com

Ingredients

2 Tablespoons vegetable oil
4 skinless/boneless chicken breasts, pounded to ¾ inch thick
Salt/Pepper, to taste


Marinade: (Shortcut- Use Italian Salad Dressing)

1/2 teaspoon pepper
1/2 cup ranch dressing
1/2 cup olive oil
1 teaspoon Distilled white vinegar
3 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 teaspoon lemon juice

   
Parmesan Crust

2 teaspoons garlic powder
3/4 cup Provolone cheese, chopped into bits
3/4 cup Parmesan cheese, chopped into bits
1 cup panko breadcrumbs
5 Tablespoons melted butter
6 Tablespoons Buttermilk Ranch salad dressing


Instructions

    number one Whisk all marinade ingredients together until well-combined and uniform in consistency.
    number two Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick.
    number three Sprinkle each side of the chicken lightly with salt and pepper if desired.
    number four 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.
    number five Heat 2 Tablespoons of vegetable oil in a cast iron skillet over medium-high heat.
    number six 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

    number one Preheat the oven to a low broil. (450 degrees F.)
    number two Combine the chopped Parmesan, Provolone, and Buttermilk Ranch dressing in a small bowl.
    number three Microwave for about 30 seconds.
    number four Use the back of a fork to mash and stir the cheese around until they’re about the consistency of lumpy mashed potatoes.
    number five Microwave for an additional 15 seconds. Stir, and spread on top of the chicken.
    number six Bake until the cheese is hot and melted, about 3-5 minutes.
    number seven Combine the panko with the garlic powder. Stir in the melted butter and top the chicken with it.
    eight numbers 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.
    number nine Serve with mashed potatoes and enjoy!

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