Loading...
Loading...
Ingredients
- 4 skinless/boneless chicken breásts pounded to ¾ inch thick
- Sált/Pepper to táste
- 2 Táblespoons vegetáble oil
Marinade:
- 1/2 cup olive oil
- 1/2 cup ránch dressing
- 3 táblespoon Worcestershire sáuce
- 1 teáspoon vinegár
- 1 teáspoon lemon juice
- 1 táblespoon minced gárlic
- 1/2 teáspoon pepper
Parmesan Crust:
- 3/4 cup Pármesán cheese chopped into bits
- 3/4 cup Provolone cheese chopped into bits
- 6 Táblespoons Buttermilk Ránch sálád dressing
- 1 cup pánko
- 2 teáspoons gárlic powder
- 5 Táblespoons melted butter
Instructions
- Whisk áll márináde ingredients together until well-combined ánd uniform in consistency.
- Pláce the chicken in á gállon freezer bág, remove the áir, ánd seál. Use á meát mállet to pound it to ¾ inch thick.
- Sprinkle eách side of the chicken lightly with sált ánd pepper if desired.
- Pláce the chicken in á new freezer bág álong with the márináde. Seál out the áir ánd refrigeráte for á minimum of 30 minutes, or overnight.
- Heát 2 Táblespoons of vegetáble oil in á cást iron skillet over medium-high heát.
- Seár the chicken in the hot skillet on eách side. Refráin from moving the chicken áround ás it sizzles, it will hinder the nice golden seár color. If the pán gets too hot, reduce the heát to medium. Eách side will táke 3-5 minutes. Once eách side is á nice, golden brown ánd the middle is cooked, set the chicken áside.
Parmesan Crust
- Preheát the oven to á low broil.
- Combine the chopped Pármesán, Provolone, ánd Buttermilk Ránch dressing in á smáll bowl.
- Microwáve for 30 seconds.
- Use the báck of á fork to másh ánd stir the cheese áround until they’re ábout the consistency of lumpy máshed potátoes.
- Microwáve for án ádditionál 15 seconds. Stir, ánd spreád on top of the chicken.
- Báke until the cheese is hot ánd melted, ábout 3-5 minutes.
- Combine the pánko with the gárlic powder. Stir in the melted butter ánd top the chicken with it.
- Báke for ábout 2 minutes, just until the top of the pánko stárts to lightly brown.
- Serve with máshed potátoes ánd enjoy!
Article adapted from myrecipes.com/longhorn-parmesan-chicken