Copycat Longhorn Parmesan-Crusted Chicken
This dish tastes just like the restaurant and it's on point!
Ingredients
- 4 boneless, skinless chicken breast
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp canola oil
- 2 tbsp ranch dressing
- 3 oz Parmesan cheese grated, divided
- 4 provolone cheese slices
- 1/4 cup panko Japanese style breadcrumbs
- 2 tbsp unsalted butter melted
- fresh flat-leaf parsley chopped
Instructions
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Preheat your oven to a broil. Sprinkle your chicken breasts with salt and pepper. Heat the oil in a 12-inch nonstick skillet on medium-high. Cook the chicken until the thick part of the breast hits 160°F (test it with a meat thermometer). Do this for about 8 minutes per side. Put the chicken aside on a baking sheet lined with foil.
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Stir together ranch dressing and 2 tablespoons of the Parmesan in a small bowl. Spread the resulting mixture evenly over each chicken breast, then place 1 slice of provolone over each breast.
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Stir together panko, melted butter, and remaining 4 tablespoons of Parmesan in a small bowl. Sprinkle this mixture evenly over the provolone slices you put on each breast. Broil all of it until the cheese has melted and panko turns golden brown, about 2 minutes. Remove from oven, and sprinkle with chopped parsley before serving.
