Parmesan Crusted Chicken
Parmesan Crusted Chicken
Serves 4
1.5-2 lbs boneless, skinless breasts
½ cup Italian dressing
½ cup ranch dressing (for the marinade)
1 T Worcestershire sauce
½ cup provolone cheese (shredded or diced)
1/3 cup grated parmesan cheese
1/3 cup ranch dressing (for the cheese sauce)
½ cup panko breadcrumbs
3 T melted, unsalted butter
1 t garlic powder
1 t Italian seasoning
2 bunches baby broccoli
2 T olive oil
Salt and Pepper to taste
Cut the chicken breasts into cutlets of roughly even shape and size. Add to a bowl and season with salt and pepper. Add in the Worcestershire, ½ cup ranch and ½ cup Italian dressing. Mix and coat the chicken in the marinade. Marinade for at least 30 minutes up to overnight.
When you are ready to cook the meal, mix the provolone, parmesan and 1/3 cup ranch in a bowl. Microwave at 30 second intervals, stirring each time, until mixture is mostly homogenous and cheese is melted.
Add the panko to the melted butter followed by the garlic powder and Italian seasoning. Stir until the breadcrumbs have evenly absorbed the butter and seasoning.
Cut the bottom of the baby broccoli stalks off (about 1”) and cut any thick pieces into smaller stalks or florets.
Preheat oven to 400F.
Preheat a large skillet over medium high heat and add 1 T olive oil. Cook the chicken for 3-5 minutes a side or until some nice color develops and it is mostly cooked through. Remove the chicken and place on a large sheet tray. Add the baby broccoli to the sheet tray and drizzle with olive oil and season with salt and pepper.
Spoon some of the ranch and cheese sauce over each piece of chicken followed by a heaping spoon of the buttery breadcrumbs. Bake everything at 400 F for 10-12 minutes or until chicken is cooked through and breadcrumbs are toasty. If you wish your broccoli to be more tender, give it a head start in the oven or pop it in the microwave for a couple of minutes before roasting.
Serve immediately garnished with more freshly grated parmesan and fresh herbs if desired.
