Longhorn Parmesan Crusted Chicken (Printable Version)

# What You’ll Need:

→ Main Ingredients

01 - 4 skinless, boneless chicken breasts
02 - Salt and pepper, to taste
03 - 3 tablespoons vegetable oil

→ Marinade Ingredients

04 - 1/3 cup olive oil
05 - 1/3 cup ranch dressing
06 - 2 tablespoons Worcestershire sauce
07 - 1 teaspoon distilled white vinegar
08 - 1 teaspoon lemon juice
09 - 1 tablespoon minced garlic
10 - 1/2 teaspoon ground black pepper

→ Parmesan Crust Ingredients

11 - 1/2 cup Parmesan cheese, shredded or chopped
12 - 1/2 cup Provolone cheese, shredded or chopped
13 - 6 tablespoons Buttermilk Ranch dressing (or regular Ranch)
14 - 4 tablespoons melted butter
15 - 3/4 cup panko breadcrumbs
16 - 2 teaspoons garlic powder

# Steps to Follow:

01 - Whisk all marinade ingredients together until well combined. Place the chicken in a gallon freezer bag, remove the air, and seal. Pound the chicken to about 1/2 inch thick. Sprinkle with salt and pepper. Add the marinade to a new freezer bag with the chicken, seal out the air, and refrigerate for at least 30 minutes or up to overnight.
02 - Heat 2-3 tablespoons vegetable oil in a skillet over medium-high heat. Sear the chicken on each side for 4-5 minutes without moving it to allow for a golden crust. If the pan gets too hot, reduce heat to medium. Once the chicken is golden and fully cooked to an internal temperature of 165°F, transfer to a clean skillet or baking sheet and tent with foil to keep warm.
03 - Preheat the oven to a low broil setting (450°F). Combine Parmesan cheese, Provolone cheese, and Ranch dressing. Microwave in 15-second intervals, stirring between, until melted. Spread the mixture over each chicken breast.
04 - Combine melted butter, garlic powder, and panko breadcrumbs. Spoon the mixture on top of the cheese layer on each piece of chicken.
05 - Broil the chicken for 3-4 minutes, or until the topping browns slightly. Watch closely to prevent burning. Serve immediately.

# Additional Notes:

01 - For a keto-friendly version, substitute breadcrumbs with crushed pork rinds.
02 - Bake chicken breasts at 425°F for 15-18 minutes if oven baking. Ensure an internal temperature of 165°F before serving.
03 - Provolone cheese can be substituted with Swiss, Mozzarella, or Muenster.

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