Longhorn Parmesan Crusted Chicken Copycat

I've never eaten at a Longhorn restaurant, but apparently this chicken of theirs is quite popular. Some even call it famous, I call it delicious. 

 

I almost never pound my chicken into an even thickness, or a certain thickness. This recipe calls for that, but I choose not to do it and it still turned out delicious. I get the reason behind pounding it into an even thickness, I just never take the time, but I will include it in the directions if you choose to do this step.

Longhorn Parmesan Crusted Chicken Copycat

Ingredients:

Chicken

• 4 boneless skinless chicken breasts
• black pepper, to taste
• 3 tablespoons vegetable oil

Marinade

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

Parmesan Crust

• 1/2 cup shredded parmesan cheese
• 1/2 cup shredded provolone cheese
• 6 tablespoons ranch dressing
• 4 tablespoons unsalted butter, melted
• 3/4 cup panko breadcrumbs
• 2 teaspoons garlic powder

Directions:

1. Pound the chicken until 1/2 inch thick. 
2. Lightly sprinkle both sides of the chicken with black pepper and place into a resealable bag.
3. In a small bowl, whisk together all of the marinade ingredients. Whisk until well combined.
4. Pour the marinade into the bag with the chicken. Seal the bag and refrigerate for 30 minutes or up to overnight.
5. In a large skillet, over medium-high heat, heat the olive oil. Add the chicken and cook for 4-5 minutes or until golden brown. Flip the chicken over and cook on the other side for 4-5 minutes or until golden brown and completely cooked. Transfer the chicken to a baking sheet and tent with foil to keep warm.
6. Preheat the oven to a low broil.
7. In a medium bowl, stir together the parmesan cheese, provolone cheese and ranch dressing. Microwave in 15 second increments, stirring in between each increment, until the cheese is melted and combined with the dressing (a slightly lumpy consistency is fine). Spread this mixture on top of each chicken breast.
8. Broil for 3 minutes or until the cheese begins to brown slightly.
9. In a small bowl, combine the melted butter, garlic powder and panko. Place this mixture on top of the chicken.
10. Broil the chicken for 1 minute or until the panko begins to brown slightly.

Enjoy!!!

Notes:

I bought provolone cheese slices and cut it into thin strips, liked shredded cheese.

When broiling the chicken, watch carefully as it can burn quickly.

***The nutritional info includes all of the marinade ingredients. When marinading you always have leftover marinade, so you do not get the full amount in the final product. It is hard to tell how much you get from a marinade and how it affects the nutritional info. The marinade itself contains 269 calories, 28 grams of fat and 271 milligrams of sodium. Please keep this in mind when looking at the nutritional info below.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 988
Total Fat		70.7g
Saturated Fat		19.7g
Trans Fat		0g
Polyunsaturated Fat		6.8g
Monounsaturated Fat		5.3g
Cholesterol		239.2mg
Sodium		973mg
Total Carbohydrates		14.2g
Dietary Fiber		0.3g
Sugars		3g
Protein		70.9g
Calcium		16.6%
Iron		5.7%
Potassium		1,058.4mg
Vitamin A		10.2%
Vitamin C		7.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Cozy Cook.