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

4 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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