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Longhorn Parmesan Crusted Chicken (very good) Recipe

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This recipe for Longhorn Parmesan Crusted Chicken (very good) is from Lynn's 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
1 cup Italian salad dressing
2 tablespoons olive oil
1/2 cup parmesan cheese divided
1/2 cup ranch dressing
4 slices provolone cheese
1/4 cup salted butter melted
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
optional parsley for garnish
Directions:
Directions:
Pound chicken breasts to ½ inch thick. Marinate the chicken in Italian dressing for at least 30 minutes, or overnight, in a bowl covered with plastic wrap or a gallon freezer bag.

Place olive oil in a cast iron skillet. Heat to medium-high heat. Using tongs, add the marinated chicken and sear for 5 minutes per side (or until cooked through). You don’t want to just pour all of the marinade into the cast iron skillet or you will have TOO much liquid. Just use tongs to take the chicken breasts out of the marinade and place in the skillet.

Combine parmesan cheese (only 1/4 cup) and the half cup ranch dressing in small bowl.

Spoon and smooth the parmesan ranch mixture over the chicken breasts.

Place 1 slice of provolone cheese on each breast.

Place the large skillet with chicken in it directly into the oven and allow it to broil on low for 3-5 minutes. Make sure to position the rack in the middle to lower part of the oven to avoid the heat being too intense.

While this is broiling, mix bread crumbs with the melted butter, then add garlic powder, salt and pepper and the remaining ¼ cup of parmesan cheese. Make sure to combine ingredients well.

Then remove the pan from the oven, crumble this mixture over the top of the provolone cheese.

Return it and continue to broil until golden brown.
Personal Notes:
Personal Notes:
Provolone Cheese – I think provolone works best with this recipe, but if you can’t find any, Monterey Jack, mozzarella, fontina, gouda, Munster, or swiss is a good alternative. This recipe calls for sliced cheese, but shredded works fine as well. You just want to make sure the cheese melts.

 

 

 

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