If you've read any of my Friday posts then you would know how much I love Longhorn Steakhouse. My favorite dish there is the Chicken Parmesan, and while exploring Pinterest, I found a dupe recipe for the dish. I was so excited! Going out to eat gets really expensive, especially at Longhorn, but now I can make the dish at home. And it's pretty spot on!
4 Boneless, Skinless, Chicken Breast
1/2 c Olive Oil
1/2 c Ranch Dressing
3 tbsp Worcestershire Sauce
1 tsp Vinegar
1 tsp Lemon Juice
2 Garlic Cloves, minced
1/2 tsp Black Pepper
The Sauce Layer:
1/4 cup Ranch Dressing
1/4 cup Shredded Parmesan Cheese
The Parmesan Crumb Topping:
1/2 c Panko Bread Crumbs
1 tsp Garlic Powder
1/3 c Shredded Parmesan Cheese
2 tbsp Melted Butter
Provolone Cheese Slices
Mix together the marinade ingredients, put the 4 chicken breasts into a larger Ziploc bag and pour in the marinade. Put the bag into the refrigerator for an hour.
Preheat your oven to 350 degrees. Place the chicken on a baking sheet and bake for around 16 minutes, then turn the chicken over and bake for another 15 to 20 minutes.
While the chicken is baking, mix together the sauce layer, and mix together the Parmesan crumb topping ingredients (I don't have a picture of this step) except for the provolone.
When the chicken is done baking, spread the sauce mix over the chicken, place a piece of provolone on each chicken breast, then top with the crumb mix.
Broil for a few minutes, watching closely so that it doesn't burn.