With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.

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Parmesan Crusted Chicken


GARLIC PARMESAN CRUSTED CHICKEN
LongHorn Steakhouse Copycat Recipe

Serves 4

4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness

Marinade:
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoon Worcestershire sauce
1 teaspoon vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
1/2 teaspoon pepper

Ranch Spread:
1/4 cup grated Parmesan
1/4 cup ranch dressing

Parmesan Crumb Topping:
1/2 cup panko bread crumbs
1 teaspoons garlic salt,
1/3 cup shredded Parmesan
2 tablespoons melted butter

1 cup shredded provolone


Marinate Chicken:  Combine ingredients for marinade and pour over chicken.  Let marinate in refrigerator for 2-3 hours or overnight.  Grill 12-15 minutes, until chicken is done. While the chicken is cooking, prepare the ranch spread and parmesan crumb topping.

For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.

For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter.  The crumbs should be evenly moistened.

Bake Chicken:  Position rack in center of oven. Preheat broiler. Transfer cooked chicken to oven-safe casserole dish. Spread 2 tablespoons ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.  Serve immediately.


Source:  Plain Chicken.com

40 comments:

  1. This recipe is awesome, use it all the time!

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  2. I made this for my wife and.she was shocked :)

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  3. Fabulous recipe. I didn't have time to make the marinade but used Marzetti's Asiago Peppercorn Ranch fresh salad dressing I got in the produce area of the grocery as the marinade and let it sit overnight. Also, I used the Marzetti Fat-Free Ranch Dip from the same department in place of the Ranch dressing used in the spread. For the crumb topping, I had some left over sharp provolone and asiago that had already been shredded along with the parmesan and made twice the amount of both the ranch spread and topping mixtures. Since it re-heats and tastes soooo good the next day, we double the recipe and have cutlets for lunch or to take to work the next couple of days. Super YUMMY!

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  4. Great recipe . I needed butter for the bread Crum topping , Didn't have any soft butter in the frig so I had to take a pack of butter out of the freezer and I thought I`ll just grate the frozen butter on the topping when I'm ready...worked out great even grated some over the ranch spread. Now I`m grating butter on everything.

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  5. Great recipe..Just a little salty..I will use garlic powder instead of garlic salt next time..But still was delicious. ..

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    Replies
    1. I switched to using garlic powder instead of salt also. It comes out much better!

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    2. I switched to using garlic powder instead of salt also. It comes out much better!

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  6. Replies
    1. You use the oven broiler, there's no temperature. Jude set the oven to "broil".

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  7. ver 100 company-owned and franchised restaurants throughout the ... nrestaurants.blogspot.com

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  8. I buy Parmesan on:

    www.ilgustoshop.com

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  9. when they say grill the chicken, you can sautee them in a skillet right?

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  10. Does this really taste like the the one longhorn makes?

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  11. Very yummy. Tastes just like we had at the restaurant last week.

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  12. I would use garlic powder instead of garlic salt, the butter has enough salt in it to make up for it. Besides that it is just like long horns.

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  13. It was good but it was not longhorn's. It was salty even though I didn't add salt. Will keep looking

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    Replies
    1. I thought the same. I think the primary culprit was the crumb topping. Next time I make this I'm going to add less garlic salt.

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    2. I use garlic powder in place of the garlic salt. It is sooo much better that way, and cuts out that salty taste

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    3. I use garlic powder in place of the garlic salt. It is sooo much better that way, and cuts out that salty taste

      Delete
  14. It was good but it was not longhorn's. It was salty even though I didn't add salt. Will keep looking

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    Replies
    1. Use garlic powder and unsalted butter and it will taste like theirs.

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    2. Use garlic powder and unsalted butter and it will taste like theirs.

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  15. Replies
    1. Low sodium fixings like salt free butter low sodium rancg and garlic not garlic salt

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  16. I made this last year and it was great. Tasted just like the restaurant. You can use garlic powder instead of garlic salt of you are worried it'll be too salty. Also, if you are really worried about salt then use unsalted butter. Other than that I wouldn't change the recipe up too much because then it won't taste the same.

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  18. Great for company!! Very close to longhorns!! My whole family loves it!!! It is even delicious w out the marinade step! Just grill and top!! Yummers!

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  19. Great for company!! Very close to longhorns!! My whole family loves it!!! It is even delicious w out the marinade step! Just grill and top!! Yummers!

    ReplyDelete
  20. Thank you for the wonderful blog. It is indeed informative and useful We are into the same business. For know more about us, please visit restaurant in rajendra nagar

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  21. This is awesome I would love it if you linked this to What'd You Do This Weekend.restaurant in northcampus

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  22. Sinfully YUMMY to say the least.......have a FAT ATTACK everytime I order this at Longhorn. Had it on the FILET MIGNON New Years Day 2016....OMG to DIE FOR.....so delish...WOOF!!!

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