Saturday, February 4, 2012

garlic parmesan crusted chicken









We had the sister missionaries over for dinner last night.  We had this chicken that turned out to be delicious and red velvet gooey butter cookies.  My kids asked for several helpings of the chicken and didn't want to stop after "only" a couple cookies.  I wish my kids hadn't been so downright embarrassing.   They get so hyper and say the weirdest things every time the sisters come over.

garlic parmesan crusted chicken (adapted from blog: Plain Chicken)
4 boneless, skinless chicken breasts, pounded to 3/4-inch thick
1/2 cup ranch dressing
2 teaspoons soy 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 teaspoon garlic salt
1/3 cup shredded Parmesan
2 tablespoons melted butter

1 cup shredded Provolone cheese

Combine ingredients for the marinade and pour over chicken.  Let marinate in the refrigerator for 2-3 hours or overnight.  Grill 12-15 minutes or 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.

What I have to say- oops!  I put the cheese on the chicken after the breadcrumbs.  Next time I'll put the cheese on beforehand.

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