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#Copycat #Longhorn #Parmesan #Crusted #Chicken

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Copycat Longhorn Parmesan Crusted Chicken

 This Copycat version of Longhorn's famous Parmesan Crusted Chicken tastes just like the restaurant! From the flavorful marinade, to the creamy, crunchy Parmesan Crust.

 Ingredients

  • 4 skinless/boneless chicken breasts pounded to ¾ inch thick
  • Salt/Pepper to taste
  • 2 Tablespoons vegetable oil
  • Marinade:
  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoon Worcestershire sauce
  • 1 teaspoon vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon pepper
  • Parmesan Crust
  • 3/4 cup Parmesan cheese chopped into bits
  • 3/4 cup Provolone cheese chopped into bits
  • 6 Tablespoons Buttermilk Ranch salad dressing
  • 1 cup panko
  • 2 teaspoons garlic powder
  • 5 Tablespoons melted butter


 Instructions




  • Whisk all marinade ingredients together until well-combined and uniform in consistency.
  • Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick.
  • Sprinkle each side of the chicken lightly with salt and pepper if desired.
  • Place the chicken in a new freezer bag along with the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.
  • Heat 2 Tablespoons of vegetable oil in a cast iron skillet over medium-high heat.