Sunday, August 31, 2014
Do you ever get in the kitchen and create something that makes you do a little happy dance? Even better, has your family ever done a happy dance after eating something you created? Well, this dish did just that. My teenagers actually talked to each other for the first time since I don't when and agreed on how much they both liked this chicken.
This is a recipe from Longhorn Steakhouse for Garlic Parmesan Crusted Chicken. This recipe is out there all over the place, and plainchicken.com says her mother found the recipe in a newspaper. Now, I've never eaten at Longhorn Steakhouse before, so I don't know if this really is the real deal. But it is for sure a keeper in my house. The recipe calls for grilling the chicken, but I baked mine. I bet you will get some happy dances too for this chicken. Enjoy!
GARLIC PARMESAN CRUSTED CHICKEN
FOR THE CHICKEN MARINADE:
4 boneless, skinless chicken breasts
1/2 C olive oil
1/2 C Ranch dressing
3 T Worcestershire sauce
1 teaspoon vinegar
1 teaspoon lemon juice
2 cloves garlic, minced
1/2 teaspoon black pepper
FOR THE SAUCE LAYER:
1/4 C Ranch dressing
1/4 C shredded Parmesan cheese
FOR THE PARMESAN CRUMB TOPPING:
1/2 C Panko breadcrumbs
1 teaspoon garlic powder
1/3 C shredded Parmesan cheese
2 T melted butter
Provolone cheese slices
Put the chicken in a large zipper bag. Mix together the marinade ingredients and pour it into the bag. Place the chicken in the fridge and marinate it for at least an hour.
Preheat the oven to 350 degrees. Lay the chicken on a sheet pan and bake for about 16 minutes. Turn the chicken over and bake an additional 15-20 minutes or until the internal temperature is 165 degrees.
Meanwhile, mix together the sauce layer (Ranch and Parmesan cheese). Mix together the Parmesan crumb topping ingredients (not the Provolone).
When the chicken is done, preheat the broiler. Spread the sauce mixture over each piece of chicken. Lay a slice of Provolone cheese over the sauce. Spoon the Parmesan crumb topping ingredients over the top of the Provolone. Broil a couple of minutes (watch it closely so it doesn't burn) to melt the cheeses and brown the top.