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Parmesan Crusted Chicken (LongHorn Copycat) Recipe

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This recipe for Parmesan Crusted Chicken (LongHorn Copycat) is from The Hostetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts, pounded to ¾ inch thickness
1 c shredded provolone

Marinade:
½ cup olive oil
½ cup Ranch dressing
3 T Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 T minced garlic
½ tsp pepper

Ranch Spread:
¼ c grated Parmesan
¼ c Ranch dressing

Parmesan Crumb Topping:
½ c panko bread crumbs
1 tsp garlic salt
⅓ c shredded Parmesan
2 T melted butter
Directions:
Directions:
1. Combine ingredients for marinade and pour over chicken. Let marinate in refrigerator for 2-3 hours or overnight. Grill 12-15 minutes, until chicken is done.
2. While chicken is cooking, prepare the ranch spread and Parmesan crumb topping.
3. For the ranch spread: mix grated Parmesan and ranch dressing. Set aside.
4. For Parmesan crumb topping: mix bread crumbs, garlic salt, shredded Parmesan and butter. The crumbs should be evenly moistened.
5. Position rack in center of oven. Preheat broiler.
6. Transfer cooked chicken to oven-safe casserole dish. Spread 2 T ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown. Serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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