Longhorn's Parmesan Crusted Chicken

Ingredients

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

Parmesan Crust

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

2 teaspoons garlic powder

1 cup panko breadcrumbs

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 marinate in the refrigerator for a minimum of 30 minutes, or overnight.

Heat 2 Tablespoons of vegetable oil in a cast iron skillet over medium-high heat.

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.

Parmesan Crust

Preheat the oven to a low broil. (450 degrees F.)

Combine all topping ingredients except for the panko and microwave for about 30 seconds.

Stir to combine, mix in the panko breadcrumbs and microwave for an additional 15 seconds. Spread on top of the chicken.

Bake until the cheese is melted and begins to brown, about 3-5 minutes.

Serve