Copycat Longhorn Parmesan Crusted Chicken

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• 4 skinless/boneless chicken breasts, pounded to ¾ inch thick
• Salt/Pepper, to taste
• 2 Tablespoons vegetable oil

Marinade: (Shortcut- Use Italian Salad Dressing)

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoon Worcestershire sauce
• 1 teaspoon Distilled white vinegar
• 1 teaspoon lemon juice
• 1 tablespoon minced garlic
• 1/2 teaspoon pepper

• 3/4 cup Parmesan cheese, chopped into bits
• 3/4 cup Provolone cheese, chopped into bits
• 6 Tablespoons Buttermilk Ranch salad dressing
• 5 Tablespoons melted butter
• 1 cup panko breadcrumbs
• 2 teaspoons garlic powder 

1. Whisk all marinade ingredients together until well-combined
   and uniform in consistency.
2. Place the chicken in a gallon freezer bag, remove the air,
   and seal. Use a meat mallet to pound it to ¾ inch thick.
3. Sprinkle each side of the chicken lightly with salt and
   pepper if desired.
4. Place the chicken in a new freezer bag along with the
   marinade. Seal out the air and marinate in the refrigerator for a minimum of 30
   minutes, or overnight.
5. Heat 2 Tablespoons of vegetable oil in a cast iron skillet
   over medium-high heat.
6. Sear the chicken in the hot skillet on each side. Refrain
   from moving the chicken around as it sizzles, it will hinder the nice golden
   sear color. If the pan gets too hot, reduce the heat to medium. Each side will
   take 3-5 minutes. Once each side is a nice, golden brown and the middle is
   cooked, set the chicken aside.

1. Preheat the oven to a low broil. (450 degrees F.)
2. Combine the chopped Parmesan, Provolone, Butter, and
   Buttermilk Ranch dressing in a small bowl.
3. Microwave for about 45 seconds, stirring in between.
4. Stir in the Panko and garlic powder. Spread generously over
   the chicken.
5. Broil 1-2 minutes until the cheese is hot and melted, keep a
   close eye to ensure it doesn’t burn.
6. Serve with mashed potatoes and enjoy!

This Recipe adapted from >>>> Click Here

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