Longhorn Garlic Parmesan Crusted Chicken

For the Chicken:

4 boneless skinless chicken breasts, pounded to ¾ inch thickness

1 cup shredded provolone cheese

For the Marinade:

½ cup olive oil

½ cup bottled ranch dressing

3 Tbsp Worcestershire sauce

1 tsp vinegar

1 tsp lemon juice

1 Tbsp minced garlic

1/2 tsp 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 tsp garlic salt

⅓ cup shredded Parmesan cheese

2 Tbsp melted butter

Prep Time 15

Cook Time 15

Total Time 30

Servings 4

Calories 495 kcal

Marinate the Chicken: In a bowl, whisk together all marinade ingredients. Place chicken in a resealable bag and pour marinade over it. Ensure all pieces are well-coated. Refrigerate for 2-3 hours or overnight.
Grill the Chicken: Preheat grill to medium-high heat. Grill chicken for 12-15 minutes, turning once, until fully cooked. Internal temperature should reach 165°F (74°C).
Prepare the Ranch Spread: In a small bowl, mix together the grated Parmesan cheese and ranch dressing. Set aside.
Prepare the Parmesan Crumb Topping: In another bowl, combine panko bread crumbs, garlic salt, shredded Parmesan cheese, and melted butter. Mix until the mixture is evenly moistened.
Assemble and Broil: Move the grilled chicken to an oven-safe dish. Spread 2 tablespoons of the ranch spread over each chicken breast. Top each with shredded provolone cheese and a generous amount of Parmesan crumb topping. Broil on high for 3-5 minutes or until the cheese is melted and the crumb topping is golden brown.
Serve: Let the chicken rest for a few minutes before serving. Enjoy with your favorite side dish.

Marination Time: For the best flavor, allow the chicken to marinate overnight.
Serving Suggestion: This dish pairs wonderfully with a side of steamed vegetables or a light salad.