Longhorn Parmesan Crusted Chicken (Printable Version)
Tender chicken breasts with a zesty parmesan and ranch topping, baked to golden perfection with crispy crumbs.
# Ingredients Required:
→ Chicken
01 -
4 boneless, skinless chicken breasts
→ Marinade
02 -
360 ml Italian dressing
→ Ranch-Parmesan Spread
03 -
60 ml buttermilk ranch dressing
04 -
25 g grated Parmesan cheese
→ Parmesan Topping
05 -
120 g plain Panko breadcrumbs
06 -
1 teaspoon garlic salt
07 -
28 g shredded Provolone cheese
08 -
30 g unsalted butter, melted
→ Seasoning and Garnish
09 -
Salt and black pepper, to taste
10 -
Chopped fresh parsley, optional
# Guide to Cooking:
01 -
Place chicken breasts in a large resealable bag or shallow dish. Pour in the Italian dressing to coat all pieces evenly. Seal and refrigerate for at least 2 hours or preferably overnight.
02 -
Combine grated Parmesan cheese with buttermilk ranch dressing in a small bowl. Mix until smooth and set aside.
03 -
In a separate bowl, blend Panko breadcrumbs, garlic salt, melted butter, and shredded Provolone cheese. Stir to ensure crumbs are fully coated.
04 -
Preheat oven to 200°C. Heat a skillet over medium-high heat with a small amount of oil. Sear marinated chicken breasts for 3-4 minutes per side until golden brown.
05 -
Transfer seared chicken to a baking dish. Evenly spread the ranch-Parmesan mixture over each breast, then generously sprinkle the Parmesan topping on top.
06 -
Place in the preheated oven and bake for 15-20 minutes until chicken reaches an internal temperature of 74°C.
07 -
Switch oven to broil and cook the topping for an additional 2-3 minutes until golden and crisp.
08 -
Remove from oven, garnish with chopped fresh parsley if desired, and serve immediately.
# Extra Suggestions:
01 -
For best flavor, marinate the chicken overnight. Use a meat thermometer to ensure proper doneness.