Ingredients: |
Ingredients: 4 skinless boneless chicken breasts, pounded to ¾ inch thick
Salt and pepper to taste
2 Tbs. vegetable oil
Marinade: (shortcut - use Italian salad dressing 1¼ c.)
½ c. olive oil
½ c. ranch dressing
3 Tbs. Worcestershire sauce
1 tsp. distilled white vinegar
1 tsp. lemon juice
1 Tbs. minced garlic
½ tsp. pepper
Parmesan Crust:
¾ c. parmesan cheese, chopped into bits
¾ c. provolone cheese, chopped into bits
6 Tbs. Buttermilk Ranch salad dressing
5 Tbs. melted butter
2 tsp. garlic powder
1 c. panko breadcrumbs
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Directions: |
Directions:1. Whisk all marinade ingredients together until well-combined and uniform in consistency.
2. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick.
3. Sprinkle each side of the chicken lightly with salt and pepper if desired.
4. 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.
5. Heat 2 Tablespoons of vegetable oil in a cast iron skillet over medium-high heat.
6. 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:
1. Preheat the oven to a low broil. (450 degrees F.)
2. Combine all topping ingredients except for the panko and microwave for about 30 seconds.
3. Stir to combine, mix in the panko breadcrumbs and microwave for an additional 15 seconds. Spread on top of the chicken.
4. Bake until the cheese is melted and begins to brown, about 3-5 minutes. |
Personal
Notes: |
Personal
Notes: Baking the chicken instead of searing:
Preheat the oven to 425° F.
Find an oven-safe dish that is just large enough to hold the chicken (this keeps it moist).
Lightly grease the dish and add 2 Tablespoons of water to the dish along with the chicken. Bake for 15-18 minutes, (15 for thinner chicken, 18 for thick.)
Ensure the internal temperature is 165 degrees.
Proceed with adding the Parmesan Crust, (instructions above.)
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