- 4 boneless, skinless chicken breasts, pounded until ¾ inch thick
- 1 cup shredded Provolone
- ½ cup olive oil
- ½ cup prepared ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 tsp vinegar
- 1 teaspoon lemon juice
- 1 Tbsp minced Garlic
- ½ teaspoon pepper
- Ranch Spread
- ¼ cup grated Parmesan
- ¼ cup ranch dressing
- Parmesan Crumb Topping
- ½ cup panko bread crumbs
- 1 teaspoon garlic salt
- ⅓ cup Parmesan shredded
- 2 Tbsp butter melted
Mix all ingredients and pour them over the chicken. Allow marinating for at least 2 hours in the refrigerator. Grill the chicken for 12-15 minutes until it is cooked.
While the chicken cooks, make the ranch spread or parmesan crumb topping.
Mix ¼ cup grated Parmesan with ¼ cup ranch dressing to make ranch spread. Set aside.
Parmesan Crumb Topping
Mix butter, garlic salt, Parmesan shredded Parmesan, and breadcrumbs to make a Parmesan crumb topping. You want the crumbs to be evenly moistened.
Place rack in the middle of oven Preheat broiler.
Transfer the cooked chicken to an oven-safe casserole dish. Spread 2 tablespoons Ranch spread on each breast. Top with Parmesan crumb topping and provolone. Broil the chicken until the cheese is melted and the crumb topping turns light brown. Serve immediately
This Copycat Longhorn Garlic Parmesan Crusted Chicken recipe is a delicious and easy way to make a restaurant-quality meal at home. The chicken is coated in a garlic and Parmesan breadcrumb mixture and then baked until golden brown. Serve with a side of pasta or vegetables for a complete meal.