This parmesan crusted chicken recipe includes a parmesan topping that is fantastic not only on chicken, but on pork chops, steak and fish too. The tangy topping forms a crust on top and is a glorious addition to any dish.
four skinless boneless chicken breasts or cutlets (pounded out evenly)
1/4 to 1/2 cup olive oil
1/2 cup ranch dressing
3 TBS worcestershire sauce
1 tsp vinegar
1 tsp fresh lemon juice
2 tsp minced garlic
Parmesan Crust Ingredients
one cup shredded parmesan (or asiago) cheese
one cup shredded provolone cheese
1/2 cup low fat ranch dip
1 cup panko crumbs
2 TBS fresh chopped parsley (optional)
2 tsp garlic powder
1/4 cup butter, melted
Mix ingredients together and pour half of the marinade in the bottom of a 8x12 or 9x13 pan and add the chicken breasts (or steak, or fish). Drizzle the remaining marinade over the top and spread completely over meat. Cover and refrigerate for 30 minutes to one hour.
If you are using fish, just marinate 5 minutes or so.
When the meat is done marinating, place marinated meat in a medium high preheated heavy skillet. You shouldn't need oil in the pan with the oil on the breast from marinating but if you do - add a little.
Let it sit to sear for 4-5 minutes per side until it reaches golden brown and do not move it around in the pan. Cook until almost done. Set aside.
PREAHEAT BROILER TO LOW.
Making Parmesan Cheese Topping
Combine the parmesan and provolone cheese with the ranch dip. Stir well and spoon over the top of the chicken breasts (or steak or fish).
Mix the panko crumbs with the garlic powder and parsley and then add the melted butter. Mix until well combined and put evenly on top of the parmesan topping on each chicken breast. If it looks dry, just grate some frozen butter over it (one of my favorite hacks).
Broil for 2-3 minutes until cheese is melted and crumbs are light golden brown.
Works beautifully with
Serve with rice and broccoli or