Longhorn Parmesan Crusted Chicken
Crispy Parmesan-Crusted Chicken à la Longhorn

Ingredients:

Olive oil: ¼ cup
Ranch dressing: ⅓ cup
Worcestershire sauce: 3 tablespoons
Lemon juice: 2 tablespoons
Garlic (minced): 1 tablespoon
Ground black pepper: ¾ tablespoon
Chicken breasts (pounded): 4
Salt: as needed
Vegetable oil: 2 tablespoons
Parmesan cheese (cut into small pieces): 1 cup
Provolone cheese (cut into small pieces): 1 cup
Panko breadcrumbs: 1 cup
Unsalted butter (melted): ⅓ cup
Garlic powder: 2 teaspoons
Salt: ¼ teaspoon

Directions:

Marinate Chicken: In a large bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, lemon juice, minced garlic, and black pepper. Add pounded chicken breasts, cover, and marinate for 30 minutes or overnight for deeper flavor.
Sear Chicken: Heat 2 tablespoons of vegetable oil in a pan over medium-high heat. Sear chicken until golden and cooked through, about 12 minutes (6 minutes per side). Set aside.
Prepare Parmesan Crust: Preheat oven to 450°F (235°C) on low broil. Mix Provolone and Parmesan cheeses with ranch dressing, divide into four portions, and spread over each chicken breast.
Add Panko Topping: Combine panko breadcrumbs with melted butter, garlic powder, and salt. Generously top the chicken with the breadcrumb mixture.
Bake: Place chicken in the preheated oven and bake until cheese melts and breadcrumbs start to brown, about 5 minutes.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 555 kcal | Servings: 4 servings