When I first tasted the Longhorn Parmesan-crusted chicken, I was utterly amazed at how juicy the chicken was and how soft the cheese was. It was an overall great meal, and I was so impressed that I had to look online to see if I could recreate what I had experienced in the restaurant. I’m still working on the Brussels sprouts recipe, but I was able to perfect the Parmesan-crusted chicken part of it. So here’s the recipe:
This recipe was inspired by The Cozy Cook
Ingredients
- 4 Skinless/Boneless Chicken Breast
- 1 Tbsp of Garlic Powder
- 1 Tbsp of Onion Powder
- 1 Tbsp of Black Pepper
- 1 Tbsp of Paprika
- 3 Tbsp of Olive Oil
- A Bottle of Italian Salad Dressing
Parmesan Crust
- ½ Cup of Parmesan Cheese Chopped
- ½ Cup of Provolone Cheese Chopped
- 5 Tbsp of Ranch Dressing
- ½ Stick of Butter
- ¾ Cup of Panko Breadcrumbs
- 1 Tbsp of Garlic Powder
- 1 Tbsp of Onion Powder
Instructions
- Marinade the Chicken Overnight in Italian Dressing.
- Heat 2-3 Tbsp of Olive Oil in a Skillet over Medium-High Heat.
- Sear Chicken on Each Side for 5 Minutes.
- Preheat Oven to Low Broil.
- Combine Parmesan, Provolone, and Ranch Dressing. Stir to Combine and Microwave in 15 Seconds Increments. Top the Chicken with the Mixture once Melted.
- Broil for 3 Minutes
- Combine Melted Butter, Seasoning and Panko Breadcrumbs and add it to the top of the Chicken.
- Broil for an Additional minute. Or until the breadcrumbs start to brown.
- Enjoy
Rob’s Opinion
I have decided to start posting the different dishes and recipes that I cook each week for two reasons. Firstly, I have been told that I am a good cook, and secondly, I am tired of searching for recipes online, only to have to navigate through excessive content and pop-up ads to get to the ingredients and cooking steps.
All the recipes that I post on this blog are ones that I have personally cooked. I will make sure to share my personal touch and techniques that I use to enhance the flavor and make each dish unique. If you liked this dish, be sure to come back next week for more. If you have any questions, feel free to leave a comment below, and I will do my best to answer them.
