Panko Parmesan Garlic Chicken
4 boneless, skinless chicken breasts
1/2 cup olive oil
3/4 cup prepared Ranch dressing ~ divided use
3 tablespoons Worcestershire sauce
1 teaspoon vinegar
1 teaspoon lemon juice
2 cloves garlic ~ minced
salt and pepper to taste
2/3 cup Parmesan cheese ~ divided use
1/2 cup Panko breadcrumbs
1 teaspoon garlic powder
2 tablespoons melted butter
4 slices Provolone cheeese
Place chicken breasts in a large zip-top bag.
In a medium bowl, combine the olive oil, 1/2 cup of the Ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic and salt and pepper.
Pour mixture into the bag with the chicken and allow to sit in the fridge for about an hour.
Preheat oven to 350 degrees.
Lay the chicken on a rimmed baking sheet and bake for about 20 minutes. Turn chicken over and bake another 15 minutes. Remove from the oven.
Mix together the remaining 1/4 cup Ranch dressing and 1/3 cup of the Parmesan cheese. Preheat the broiler.
Spread mixture over each piece of chicken. Lay a piece of the Provolone cheese on each piece of chicken.
Mix together the panko, garlic powder, remaining 1/3 cup Parmesan cheese and the melted butter.
Sprinkle over the Provolone cheese and place under the broiler for a minute or so until cheese melts and crumb topping is lightly browned.
The cast of characters.
Combine the stuff for the marinade.
Throw it in a bag with the chicken
and let it hang out in the fridge a while.
Mix up the parm and ranch.
Spread on the chicken and bake.
Lay a piece of provolone
on each piece of chicken.
Combine the panko, parm,
melted butter and garlic powder.
Sprinkle the panko mixture on top
of the provolone and broil for a few minutes.
So good!
