Longhorn Steakhouse Parmesan Crusted Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 large Boneless Skinless Chicken Breasts, or 4 chicken cutlets (thighs are also fine to use)

1/4 Cup Ranch Dressing

1/4 Cup Italian Dressing

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Dried Basil

1 tsp Black Pepper

2 ½ oz Shredded Parmesan Cheese

1/2 Cup Ranch Dressing

1 Cup Italian Style Panko Breadcrumbs

1 Cup Grated Parmesan Cheese

4 tbsp Unsalted Butter, melted

1 tsp Avocado Oil

1 tbsp Unsalted Butter

4 Provolone Cheese Slices

2 Mozzarella Slices

Directions

Cut chicken breasts into fillets or use cutlets.

Mix ranch dressing, Italian dressing, and seasonings in a bowl. Marinate chicken in the mixture for at least 30 minutes or overnight.

Combine the shredded Parmesan cheese with the ranch dressing and set aside.

Mix Panko breadcrumbs, grated Parmesan, and melted butter in a separate bowl and set them aside.

Heat the oil and butter in a skillet over medium heat and cook the chicken until fully cooked and has a good crust on both sides. While the chicken cooks, preheat the oven to low broil.

Top each chicken piece with provolone and mozzarella cheeses, then add the Parmesan mixture. Broil for about five minutes.

Add the breadcrumb topping and broil for another 4 to 5 minutes, or until the cheeses are all melted and the breadcrumbs are nice and toasty.