Longhorn Garlic Parmesan Crusted Chicken
For the Chicken:4 boneless skinless chicken breasts, pounded to ¾ inch thickness1 cup shredded provolone cheeseFor the Marinade:½ cup olive oil½ cup bottled ranch dressing3 Tbsp Worcestershire sauce1 tsp vinegar1 tsp lemon juice1 Tbsp minced garlic1/2 tsp pepperFor the Ranch Spread:¼ cup grated Parmesan cheese¼ cup bottled ranch dressingFor the Parmesan Crumb Topping:½ cup panko bread crumbs1 tsp garlic salt⅓ cup shredded Parmesan cheese2 Tbsp melted butter
Instructions
- Marinate the Chicken: In a bowl, whisk together all marinade ingredients. Place chicken in a resealable bag and pour marinade over it. Ensure all pieces are well-coated. Refrigerate for 2-3 hours or overnight.Grill the Chicken: Preheat grill to medium-high heat. Grill chicken for 12-15 minutes, turning once, until fully cooked. Internal temperature should reach 165°F (74°C).Prepare the Ranch Spread: In a small bowl, mix together the grated Parmesan cheese and ranch dressing. Set aside.Prepare the Parmesan Crumb Topping: In another bowl, combine panko bread crumbs, garlic salt, shredded Parmesan cheese, and melted butter. Mix until the mixture is evenly moistened.Assemble and Broil: Move the grilled chicken to an oven-safe dish. Spread 2 tablespoons of the ranch spread over each chicken breast. Top each with shredded provolone cheese and a generous amount of Parmesan crumb topping. Broil on high for 3-5 minutes or until the cheese is melted and the crumb topping is golden brown.Serve: Let the chicken rest for a few minutes before serving. Enjoy with your favorite side dish.
Notes
- Marination Time: For the best flavor, allow the chicken to marinate overnight.
- Serving Suggestion: This dish pairs wonderfully with a side of steamed vegetables or a light salad.
