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Longhorn Parmesan Crusted Chicken

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Ingredients
  

  • 4 boneless skinless chicken breasts (about 5 oz each)
  • Salt and freshly ground black pepper to taste🧂
  • 2 tablespoons vegetable oil
  • For the Marinade:
  • ½ cup olive oil
  • ½ cup bottled ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon white vinegar
  • 1 teaspoon lemon juice🍋
  • 1 tablespoon minced garlic🧄
  • ½ teaspoon freshly ground black pepper🧂
  • For the Ranch Spread:
  • ¼ cup grated Parmesan cheese🧀
  • ¼ cup bottled ranch dressing
  • For the Parmesan Crumb Topping:
  • ½ cup panko bread crumbs🍞
  • 1 teaspoon garlic salt🧄🧂
  • ⅓ cup shredded Parmesan cheese🧀
  • 2 tablespoons melted butter🧈
  • For Topping:
  • 1 cup shredded provolone cheese🧀

Instructions
 

  • Marinate the Chicken:
  • In a mixing bowl, whisk together all marinade ingredients until well combined.
  • Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover, and refrigerate for 2–3 hours or overnight for best results.
  • Prepare the Ranch Spread:
  • In a small bowl, mix together the grated Parmesan cheese and ranch dressing until smooth. Set aside.
  • Prepare the Parmesan Crumb Topping:
  • In another bowl, combine the panko bread crumbs, garlic salt, shredded Parmesan cheese, and melted butter. Mix until the crumbs are evenly moistened. Set aside.
  • Cook the Chicken:
  • Preheat a grill or grill pan over medium-high heat.
  • Remove the chicken from the marinade and discard the marinade. Season both sides of the chicken breasts with salt and freshly ground black pepper.
  • Lightly oil the grill grates or grill pan. Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  • Transfer the cooked chicken to a baking sheet.