I made this twice before I got it the way I wanted it. The original recipe called for the chicken to be cooked in a skillet on the stove. We tried it that way and it was good, but not as good as I remembered. I wanted to give it another try and decided to grill the chicken. That made all the difference. It was as as good, if not better as it was in the restaurant. Chicken Legs has already asked to have it again this weekend. He also asked if I would make some extra chicken for lunch the next day.
This looks like a lot of ingredients, but it is really quick and easy. I marinated the chicken and prepared the ranch spread and parmesan crumb topping while Chicken Legs grilled the chicken. This is our new favorite dish!
Garlic Parmesan Crusted Chicken
4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 Tbsp minced garlic
1/2 tsp pepper
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
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.
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.