Longhorn Steakhouse's Parmesan-Crusted Chicken
Servings: 4

4 5-oz. chicken breasts
1 cup Parmesan cheese, freshly grated, divided
¼ cup Ranch dressing (Hidden Valley Ranch, pref.)
4 slices of Provolone cheese, not smoked
½ cup Panko breadcrumbs
1 tsp. garlic salt
2 TBL unsalted butter, melted
3 TBL EVOO
Fresh curly parsley, chopped

Chicken Marinade:
½ cup Ranch dressing (Hidden Valley Ranch, pref.)
½ lemon, juiced
2 TBL Worcestershire
1/3 cup EVOO
1 tsp. garlic salt
6-7 cranks cracked black pepper

Mix all marinade ingredients in a mixing bowl and submerge chicken breasts. Refrigerate for 1-2 hours.

In a small mixing bowl, mix well the Ranch dressing and ¼ cup Parmesan cheese. Refrigerate until use.

In a medium mixing bowl, mix well the Panko, garlic salt, 1/3 cup Parmesan and melted butter until the breadcrumbs are completely moistened by the melted butter.

In a large skillet, on a medium-high heat, add the EVOO. When the EVOO shimmers, sauté the chicken in batches. Cook each piece of chicken for 4-5 minutes per side until the internal temperature reaches 165 degrees.

Preheat the broiler and place rack in center of oven. Transfer the chicken to a casserole dish. Top each piece of chicken ¼ of the Ranch spread. Then, top the chicken with 1 slice of provolone. Next, top the provolone with ¼ each of the parmesan crumb topping. Broil until the provolone melts and crumb topping gets toasty-brown, about 3-4 minutes. Sprinkle with chopped parsley.