Copycat Longhorn Parmesan Crusted Chicken
Copycat Longhorn Parmesan Crusted Chicken
Ingredients
4 skinless/boneless chook breasts, pounded to ¾ inch thick
Salt/Pepper, to taste
2 Tablespoons vegetable oil
Marinade: (Shortcut- Use Italian Salad Dressing)
half of cup olive oil
half of cup ranch dressing
three tablespoon Worcestershire sauce
1 teaspoon Distilled white vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
half teaspoon pepper
Parmesan Crust
three/four cup Parmesan cheese, chopped into bits
three/four cup Provolone cheese, chopped into bits
6 Tablespoons Buttermilk Ranch salad dressing
5 Tablespoons melted butter
1 cup panko breadcrumbs
2 teaspoons garlic powder
Instructions
Whisk all marinade ingredients together until well-blended and uniform in consistency.
Place the chook in a gallon freezer bag, do away with the air, and seal. Use a meat mallet to pound it to ¾ inch thick.
Sprinkle every side of the chook gently with salt and pepper if preferred.
Place the chook in a brand new freezer bag together with the marinade. Seal out the air and marinate in the fridge for a minimum of 30 minutes, or in a single day.
Heat 2 Tablespoons of vegetable oil in a forged iron skillet over medium-high warmness.
Sear the bird inside the hot skillet on each facet. Refrain from moving the hen around as it sizzles, it'll avoid the satisfactory golden sear shade. If the pan gets too warm, lessen the heat to medium. Each facet will take 3-5 mins. Once each facet is a pleasing, golden brown and the center is cooked, set the chook apart.
Parmesan Crust
Preheat the oven to a low broil. (450 levels F.)
Combine the chopped Parmesan, Provolone, and Buttermilk Ranch dressing in a small bowl.
Microwave for approximately 30 seconds.
Use the back of a fork to mash and stir the cheese around till they’re about the consistency of lumpy mashed potatoes.
Microwave for an additional 15 seconds. Stir, and spread on pinnacle of the bird.
Bake until the cheese is hot and melted, approximately three-5 mins.
Combine the panko with the garlic powder. Stir inside the melted butter and pinnacle the chicken with it.
Bake for about 2 minutes, simply till the top of the panko starts offevolved to gently brown. Keep a near a close eye on it to make sure it would not burn.
Serve with mashed potatoes and experience!
Ingredients
4 skinless/boneless chook breasts, pounded to ¾ inch thick
Salt/Pepper, to taste
2 Tablespoons vegetable oil
Marinade: (Shortcut- Use Italian Salad Dressing)
half of cup olive oil
half of cup ranch dressing
three tablespoon Worcestershire sauce
1 teaspoon Distilled white vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
half teaspoon pepper
Parmesan Crust
three/four cup Parmesan cheese, chopped into bits
three/four cup Provolone cheese, chopped into bits
6 Tablespoons Buttermilk Ranch salad dressing
5 Tablespoons melted butter
1 cup panko breadcrumbs
2 teaspoons garlic powder
Instructions
Whisk all marinade ingredients together until well-blended and uniform in consistency.
Place the chook in a gallon freezer bag, do away with the air, and seal. Use a meat mallet to pound it to ¾ inch thick.
Sprinkle every side of the chook gently with salt and pepper if preferred.
Place the chook in a brand new freezer bag together with the marinade. Seal out the air and marinate in the fridge for a minimum of 30 minutes, or in a single day.
Heat 2 Tablespoons of vegetable oil in a forged iron skillet over medium-high warmness.
Sear the bird inside the hot skillet on each facet. Refrain from moving the hen around as it sizzles, it'll avoid the satisfactory golden sear shade. If the pan gets too warm, lessen the heat to medium. Each facet will take 3-5 mins. Once each facet is a pleasing, golden brown and the center is cooked, set the chook apart.
Parmesan Crust
Preheat the oven to a low broil. (450 levels F.)
Combine the chopped Parmesan, Provolone, and Buttermilk Ranch dressing in a small bowl.
Microwave for approximately 30 seconds.
Use the back of a fork to mash and stir the cheese around till they’re about the consistency of lumpy mashed potatoes.
Microwave for an additional 15 seconds. Stir, and spread on pinnacle of the bird.
Bake until the cheese is hot and melted, approximately three-5 mins.
Combine the panko with the garlic powder. Stir inside the melted butter and pinnacle the chicken with it.
Bake for about 2 minutes, simply till the top of the panko starts offevolved to gently brown. Keep a near a close eye on it to make sure it would not burn.
Serve with mashed potatoes and experience!
