Longhorn Parmesan Crusted Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
Fresh ground black pepper, as needed
03 -
Vegetable oil, 3 tablespoons
04 -
Sea salt, pinch or more
→ Marinade
05 -
1 tablespoon garlic, minced
06 -
80 ml olive oil
07 -
Taste of ranch dressing, 80 ml
08 -
1 teaspoon freshly pressed lemon juice
09 -
2 tablespoons Worcestershire sauce
10 -
0.5 teaspoon black pepper
11 -
1 teaspoon white vinegar
→ Parmesan Crust Topping
12 -
60 g provolone cheese, chopped up
13 -
60 g parmesan cheese, chopped up
14 -
90 ml buttermilk ranch or regular ranch
15 -
2 teaspoons garlic powder
16 -
4 tablespoons butter, melted
17 -
45 g panko breadcrumbs
# Instructions:
01 -
Get your oven broiler cranked up to 230°C. Toss parmesan, provolone, and ranch dressing into a microwave safe bowl. Heat for 15 seconds at a time, giving it a stir in between until melted and super easy to spread.
02 -
Drop the chicken breasts inside a freezer bag. Flatten them to about 1.25 cm thick with a meat mallet. Sprinkle pepper and salt on both sides, just a little bit. Move the chicken to another clean freezer bag, pour marinade on, push the air out, zip it closed, and chill in the fridge at least half an hour, or even overnight if you’ve got time.
03 -
In a mixing bowl, whisk together olive oil, ranch, Worcestershire, white vinegar, lemon juice, garlic, and some black pepper until it all comes together.
04 -
Divide the warm cheese topping over each chicken breast, spreading it out evenly.
05 -
Mix up melted butter, garlic powder, and panko breadcrumbs in a small bowl till it’s all blended. Gently spoon this on top of your cheese-covered chicken.
06 -
Set the chicken under the broiler for about 3-4 minutes. You want everything golden and bubbly. Watch it close so it doesn’t get too brown. Serve while it’s hot.
07 -
Get your pan hot with some vegetable oil over medium-high heat. Place marinated chicken in the pan and cook without moving them for around 4-5 minutes per side so they go nice and golden. If your pan gets too hot, lower it to medium. When they’re done, slide the chicken onto a clean plate and loosely cover with foil.
# Notes:
01 -
Want a change-up? Switch provolone for mozzarella, Munster, or Swiss. Grab Italian dressing if you’re short on time for marinating. Double-check the chicken hits 74°C inside before digging in.