LongHorn Steakhouse Parmesan Chicken

Ingredients

• 14 boneless, skinless chicken breasts(800g)
• 20.5 cup Italian dressing(120g)
• 31 tablespoon olive oil(13.5g)
• 41 teaspoon salt(6g)
• 50.5 teaspoon black pepper(1g)
• 60.5 cup ranch dressing(120g)
• 70.5 cup grated Parmesan cheese(50g)
• 80.5 cup shredded provolone cheese(56g)
• 90.5 cup panko breadcrumbs(30g)
• 100.25 cup grated Parmesan cheese(25g)
• 112 tablespoon melted butter(28g)
• 120.5 teaspoon garlic powder(1.5g)

Instructions

1. 1Place the chicken breasts in a bowl or zip-top bag and pour the Italian dressing over them. Marinate in the refrigerator for 30 minutes to 2 hours.
2. 2Preheat your oven to 400°F (200°C).
3. 3Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade and cook for 4–5 minutes per side until golden brown.
4. 4In a small bowl, mix ranch dressing, 1/4 cup grated Parmesan cheese, and shredded provolone cheese.
5. 5In another bowl, combine panko breadcrumbs, 1/4 cup grated Parmesan cheese, melted butter, and garlic powder.
6. 6Transfer the chicken to a baking dish. Spread the ranch mixture evenly over each chicken breast.
7. 7Sprinkle the Parmesan breadcrumb mixture on top.
8. 8Bake for 10–15 minutes, until the chicken is fully cooked and the topping is golden and bubbly.