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Copycat Longhorn Parmesan Crusted <p>Chicken kinda keto modified Ingredients</p>
4 (4- to 5- oz.) boneless, skinless chicken breasts-Rinsed and dried with paper towels <br> 1 teaspoon salt <br> ½ teaspoon black pepper (more or less) <br> 1 tablespoon olive oil <br> 2 tablespoons ranch dressing (I make my own keto style ranch) <br> 3 ounces Parmesan cheese, grated (about 6 Tbsp.) divided into two parts 4 provolone cheese slices <br> ¼ cup panko breadcrumbs ** or sub crushed almonds <br> 2 tbsp unsalted butter, melted (I used salted) <br> Chopped fresh flat-leaf parsley (I used dried) <br> Preheat oven to low-broil. Sprinkle chicken breasts with salt and pepper. Heat oil in a large (12-inch) nonstick skillet over medium-high (I used cast iron.) Cook chicken until well seared and cooked thru, approx 4 mins per side) <br> If using cast iron, just remove from heat and set aside-you’ll be putting it directly in the oven in a minute. Use a freaking hot pad!!!! If using a non oven safe frying pan, transfer to a oven safe cookie sheet type pan that is lined with parchment or greased/cooking spray. <br> Step 2 Stir together ranch dressing and 2 tablespoons of the Parmesan in a small bowl. Spread ranch mixture evenly over each chicken breast. Place 1 provolone slice over each breast. <br> Step 3 Stir together panko or *crushed almonds, melted butter, and remaining 4 tablespoons Parmesan in a small bowl. Sprinkle mixture evenly over provolone on each breast. Broil until cheese is melted and panko/almonds is golden brown, about 2 minutes. Remove from oven, and sprinkle with chopped parsley. <br> *I usually cook my chicken longer than recommended. I’m weird about it. You can check with a thermometer to make sure it’s cooked thru before moving to oven. Sometimes I butterfly two breasts instead of cooking 4. They cook a lot faster. <br> I’ve had this with panko and it’s very, very close to the restaurant version. Maybe even better since they’re not always consistent. The almonds substitution is really good though. Sorry it formatted badly but I’m supposed to be working LOL
Copycat Longhorn Parmesan Crusted Chicken kinda keto modified Ingredients
4 (4- to 5- oz.) boneless, skinless chicken breasts Rinsed and dried with paper towels 1 teaspoon salt ½ teaspoon black pepper (more or less)<p> 1 tablespoon olive oil 2 tablespoons ranch dressing (I make my own keto style ranch) 3 ounces Parmesan cheese, grated (about 6 Tbsp.) divided into two parts 4 provolone cheese slices ¼ cup panko breadcrumbs ** or sub crushed almonds 2 tbsp unsalted butter, melted (I used salted) Chopped fresh flat-leaf parsley (I used dried) Preheat oven to low-broil. Sprinkle chicken breasts with salt and pepper. Heat oil in a large (12-inch) nonstick skillet over medium-high (I used cast iron.) Cook chicken until well seared and cooked thru, approx 4 mins per side) If using cast iron, just remove from heat and set aside-you’ll be putting it directly in the oven in a minute. Use a freaking hot pad!!!! If using a non oven safe frying pan, transfer to a oven safe cookie sheet type pan that is lined with parchment or greased/cooking spray.
Step 2 Stir together ranch dressing and 2 tablespoons of the Parmesan in a small bowl. Spread ranch mixture evenly over each chicken breast. Place 1 provolone slice over each breast.
Step 3 Stir together panko or *crushed almonds, melted butter, and remaining 4 tablespoons Parmesan in a small bowl. Sprinkle mixture evenly over provolone on each breast. Broil until cheese is melted and panko/almonds is golden brown, about 2 minutes. Remove from oven, and sprinkle with chopped parsley.
*I usually cook my chicken longer than recommended. I’m weird about it. You can check with a thermometer to make sure it’s cooked thru before moving to oven. Sometimes I butterfly two breasts instead of cooking 4. They cook a lot faster.
I’ve had this with panko and it’s very, very close to the restaurant version. Maybe even better since they’re not always consistent. The almonds substitution is really good though. Sorry it formatted badly but I’m supposed to be working LOL
Copycat Longhorn Parmesan Crusted Chicken kinda keto modified
<p> Ingredients <p 4 (4- to 5- oz.) boneless, skinless chicken breasts<p> Rinsed and dried with paper towels 1 teaspoon salt<p ½ teaspoon black pepper (more or less)<p> 1 tablespoon olive oil<p> 2 tablespoons ranch dressing (I make my own keto style ranch)<p> 3 ounces Parmesan cheese, grated (about 6 Tbsp.) divided into two parts <p> 4 provolone cheese slices<p> ¼ cup panko breadcrumbs ** or sub crushed almonds <p> 2 tbsp unsalted butter, melted (I used salted)<p> Chopped fresh flat-leaf parsley (I used dried)<p>
Preheat oven to low-broil. Sprinkle chicken breasts with salt and pepper. Heat oil in a large (12-inch) nonstick skillet over medium-high (I used cast iron.) Cook chicken until well seared and cooked thru, approx 4 mins per side) If using cast iron, just remove from heat and set aside-you’ll be putting it directly in the oven in a minute. Use a freaking hot pad!!!! If using a non oven safe frying pan, transfer to a oven safe cookie sheet type pan that is lined with parchment or greased/cooking spray.
<p> Step 2 Stir together ranch dressing and 2 tablespoons of the Parmesan in a small bowl. Spread ranch mixture evenly over each chicken breast. Place 1 provolone slice over each breast. <p> Step 3 Stir together panko or *crushed almonds, melted butter, and remaining 4 tablespoons Parmesan in a small bowl. Sprinkle mixture evenly over provolone on each breast. Broil until cheese is melted and panko/almonds is golden brown, about 2 minutes. Remove from oven, and sprinkle with chopped parsley.<p>
*I usually cook my chicken longer than recommended. I’m weird about it. You can check with a thermometer to make sure it’s cooked thru before moving to oven. Sometimes I butterfly two breasts instead of cooking 4. They cook a lot faster.
<p> I’ve had this with panko and it’s very, very close to the restaurant version. Maybe even better since they’re not always consistent. The almonds substitution is really good though. Sorry it formatted badly but I’m supposed to be working LOL
Copycat Longhorn Parmesan Crusted Chicken kinda keto modified
Ingredients
4 (4- to 5- oz.) boneless, skinless chicken breasts Rinsed and dried with paper towels 1 teaspoon salt ½ teaspoon black pepper (more or less) 1 tablespoon olive oil 2 tablespoons ranch dressing (I make my own keto style ranch) 3 ounces Parmesan cheese, grated (about 6 Tbsp.) divided into two parts 4 provolone cheese slices ¼ cup panko breadcrumbs ** or sub crushed almonds 2 tbsp unsalted butter, melted (I used salted) Chopped fresh flat-leaf parsley (I used dried)
Preheat oven to low-broil. Sprinkle chicken breasts with salt and pepper. Heat oil in a large (12-inch) nonstick skillet over medium-high (I used cast iron.) Cook chicken until well seared and cooked thru, approx 4 mins per side) If using cast iron, just remove from heat and set aside-you’ll be putting it directly in the oven in a minute. Use a freaking hot pad!!!! If using a non oven safe frying pan, transfer to a oven safe cookie sheet type pan that is lined with parchment or greased/cooking spray.
Step 2 Stir together ranch dressing and 2 tablespoons of the Parmesan in a small bowl. Spread ranch mixture evenly over each chicken breast. Place 1 provolone slice over each breast.
Step 3 Stir together panko or *crushed almonds, melted butter, and remaining 4 tablespoons Parmesan in a small bowl. Sprinkle mixture evenly over provolone on each breast. Broil until cheese is melted and panko/almonds is golden brown, about 2 minutes. Remove from oven, and sprinkle with chopped parsley.
*I usually cook my chicken longer than recommended. I’m weird about it. You can check with a thermometer to make sure it’s cooked thru before moving to oven. Sometimes I butterfly two breasts instead of cooking 4. They cook a lot faster.
I’ve had this with panko and it’s very, very close to the restaurant version. Maybe even better since they’re not always consistent. The almonds substitution is really good though.
Sorry it formatted badly but I’m supposed to be working LOL
Copycat Longhorn Parmesan Crusted Chicken kinda keto modified
Ingredients
4 (4- to 5- oz.) boneless, skinless chicken breasts Rinsed and dried with paper towels 1 teaspoon salt ½ teaspoon black pepper (more or less) 1 tablespoon olive oil 2 tablespoons ranch dressing (I make my own keto style ranch) 3 ounces Parmesan cheese, grated (about 6 Tbsp.) divided into two parts 4 provolone cheese slices ¼ cup panko breadcrumbs ** or sub crushed almonds 2 tbsp unsalted butter, melted (I used salted) Chopped fresh flat-leaf parsley (I used dried)
Preheat oven to low-broil. Sprinkle chicken breasts with salt and pepper. Heat oil in a large (12-inch) nonstick skillet over medium-high (I used cast iron.) Cook chicken until well seared and cooked thru, approx 4 mins per side) If using cast iron, just remove from heat and set aside-you’ll be putting it directly in the oven in a minute. Use a freaking hot pad!!!! If using a non oven safe frying pan, transfer to a oven safe cookie sheet type pan that is lined with parchment or greased/cooking spray.
Step 2 Stir together ranch dressing and 2 tablespoons of the Parmesan in a small bowl. Spread ranch mixture evenly over each chicken breast. Place 1 provolone slice over each breast.
Step 3 Stir together panko or *crushed almonds, melted butter, and remaining 4 tablespoons Parmesan in a small bowl. Sprinkle mixture evenly over provolone on each breast. Broil until cheese is melted and panko/almonds is golden brown, about 2 minutes. Remove from oven, and sprinkle with chopped parsley.
*I usually cook my chicken longer than recommended. I’m weird about it. You can check with a thermometer to make sure it’s cooked thru before moving to oven. Sometimes I butterfly two breasts instead of cooking 4. They cook a lot faster.
I’ve had this with panko and it’s very, very close to the restaurant version. Maybe even better since they’re not always consistent. The almonds substitution is really good though.