Garlic Parmesan Crusted Chicken

Longhorn Steak House is one of my favorite restaurants and I was so excited to re-create one of their recipes at home. If you like ranch dressing then you will love this dish. There are a lot of ingredients with this dish but it really is a very simple recipe. The marinade is packed with flavor and is best if you can marinade the chicken overnight. If you don't have a grill the chicken can be cooked on the stove but the flavor is definitely better off the grill. I served the chicken with Rice Pilaf and Oven Roasted Asparagus .

Ingredients:

4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness

Marinade:

1/2 cup olive oil

1/2 cup ranch dressing

3 Tbsp Worcestershire sauce

1 tsp vinegar

1 tsp lemon juice

1 Tbsp minced garlic

1/2 tsp pepper

Ranch Spread
1/4 cup grated Parmesan
1/4 cup ranch dressing

Parmesan Crumb Topping
1/2 cup panko bread crumbs
1 teaspoons garlic salt,
1/3 cup shredded Parmesan
2 tablespoons melted butter

4 slices of provolone cheese

Directions:

Combine ingredients for marinade and pour over chicken.  Let marinate in refrigerator for 2-3 hours or overnight.  Grill 12-15 minutes, until chicken is done.

While the chicken is cooking, prepare the ranch spread and parmesan crumb topping.

For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.

For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter.  The crumbs should be evenly moistened.

Pre heat broiler

Transfer cooked chicken to oven-safe dish. Spread 2 tablespoons ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.  

Source: Plain Chicken