Longhorn Garlic Parmesan Crusted Chicken
4 boneless skinless chicken breasts, pounded to ¾ inch thickness
1 cup shredded provolone cheese
For the Marinade:
½ cup olive oil
½ cup bottled ranch dressing
3 Tbsp Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 Tbsp minced garlic
1/2 tsp pepper
For the Ranch Spread:
¼ cup grated Parmesan cheese
¼ cup bottled ranch dressing
For the Parmesan Crumb Topping:
½ cup panko bread crumbs
1 tsp garlic salt
⅓ cup shredded Parmesan cheese
2 Tbsp melted butter
Method
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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.