COPYCAT LONGHORN STEAKHOUSE PARMESAN CRUSTED CHICKEN with HOMEMADE MARINARA over MASHED POTATOES
Take this juicy marinaded Parmesan crusted chicken, add some homemade marinara and serve it over mashed potatoes or pasta for the PERFECT mouth watering meal.
4 skinless, boneless chicken breasts
FRESH ground sea salt and black pepper, to taste
3 tablespoons avocado oil
2 cups Marinara sauce OR Sunday Gravy
1/3 cup FINELY grated Parmesan cheese
MARINADE (see note)
1/3 cup avocado oil
1/3 cup QUALITY ranch dressing
2 tablespoons Worcestershire sauce
1 teaspoon white vinegar
1 teaspoon lemon juice
1 clove garlic, minced
FRESH ground sea salt and black pepper, to taste
- Whisk all marinade ingredients together until well-combined and uniform in consistency.
- Use a meat tenderizer to pound chicken to about 1/2 inch thick. Note: It will plump up more when cooked.
- Sprinkle each side of the chicken lightly with salt and pepper if desired.
- Add the chicken to a large freezer bag and add the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.
- Heat 2-3 tablespoons of the avocado oil in a cast iron skillet over medium-high heat.
- Sear the chicken on each side for 4-5 minutes. Don’t move the chicken around much as it sizzles so it will get a nice golden color.
- Transfer the chicken to a plate and tent with foil to keep it warm.
PARMESAN CRUST
1/2 cup coarse grated Parmesan cheese
1/2 cup coarse grated Provolone cheese
6 tablespoons QUALITY Buttermilk Ranch dressing
4 tablespoons melted butter
3/4 cup Panko breadcrumbs
2 tablespoons powdered Parmesan cheese
2 teaspoons garlic powder
- Preheat the oven to a low broil – 450°
- Combine Parmesan, Provolone, and ranch dressing, stirring to combine.
- Microwave in 15 seconds increments, stirring in between, until melted.
- Spread it over the top of the chicken.
- Combine the melted butter, garlic powder, powdered Parmesan and panko breadcrumbs and spoon it on top of the cheese.
- Broil for 3-4 minutes until the top begins to brown slightly. WATCH CLOSELY TO PREVENT BURNING!
- Serve over mashed potatoes or pasta.
- Spoon warm marinara over top.
- Garnish with Parmesan cheese.
NOTE: You can shortcut the marinade by using Italian Salad Dressing.
PAPRIKA CORN
3 tablespoons butter
1 LARGE bag frozen corn, thawed and drained
FRESH ground sea salt and black pepper
1-2 tablespoons QUALITY smoked paprika
- Melt butter in large skillet over medium high heat.
- Add corn and season with FRESH ground sea salt and black pepper.
- Sprinkle with Paprika to taste.
- Cook 5-10 minutes, stirring regularly until heated through.
