GARLIC PARMESAN CRUSTED CHICKEN / Longhorn Copycat Recipe

My friend Polly told me about this recipe. She loves it  and when Mark takes her to out to dinner this is her favorite thing to have on the menu. 

Did my internet search and came up with this copycat recipe.

The only change I made was the panko. I had the hot spicy chipotle panko and since Gabe and I both like spicy I used it.

It takes some time to prepare but well worth the wait!



Ingredients:

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

1 cup shredded provolone cheese


Directions:

For the marinade- combine ingredients in a medium size bowl and mix well. 

I always add any marinade to a zip lock freezer or storage bag. It fits anywhere in the refrigerator and all sides of what you want to marinade  are evenly coated. 

Trimmed the chicken ( removed extra fat that was on it) and then  used a mallet to flatten them . 

Added the chicken to the zip lock bag which contained the marinade. I marinated about 7 hours but recipe suggested overnight or 2-3 hours.

Once the chicken marinated for it's allotted time, remove from the marinate and grill.

I used my George Foreman Grill and grill for 5-8 minutes, turning breast so each side was browned. My chicken breast were small and didn't need to cook them as stated below.

Recipe states that  chicken should be grilled 12-15 minutes or until chicken is done. 

Next is the ranch spread- combine 1/4 cup ranch dressing and 1/4 cup Parmesan cheese in a small bowl and mix thoroughly. Set it aside for later.

Parmesan Crumb Topping- combine 1/2 cup panko, 1 tsp. garlic salt, 1/3 cup Parmesan cheese and 2 tablespoons melted butter in a medium size bowl. Mix well so all the crumbs are moistened.

Preheat broiler - I set it on high, next time I will do the low setting. I doesn't take long to cook and need to keep a eye on it so it doesn't burn.

Position rack to the center of the oven.

When the chicken came off the grill, I placed it in a prepared oven safe casserole dish ( sprayed with non stick spray). 
Once you have the breast in the prepared dish place 2 tablespoons of the ranch spread on each breast,


Next sprinkle each breast with a fair amount of  provolone cheese.

The last layer is the panko crumb topping. Coat each breast evenly with the topping.

Place under the broiler and cook until cheese melts and crumb topping begins to turn brown.

Serve and enjoy.