Longhorn-Style Parmesan-Crusted Chicken
Course – Entrée
Submitted by The Bookworm, Bernardsville NJ. Recipe originally appeared in the book, ‘Eat What You Love’ by Marlene Koch
Ingredients
¼ cup Homestyle Ranch Dressing or reduced- calorie store-bought
6 tablespoons shredded Parmesan cheese, divided
1/3 cup panko breadcrumbs
½ teaspoon garlic salt
2 teaspoons melted butter
4 boneless, skinless chicken breasts (about 1 pound)
¼ teaspoon black pepper
¾ cup shredded reduced-fat mozzarella cheese
Instructions
In a small bowl, combine the dressing and 3 tablespoons Parmesan. In another small bowl, combine the remaining 3 tablespoons Parmesan, breadcrumbs, garlic salt, and melted butter.
Position oven rack in the middle of the oven. Gently pound chicken to ½ inch thickness. Coat a large ovenproof nonstick skillet with cooking spray and place over medium-high heat. Season chicken with pepper and cook for 2 to 3 minutes per side, or until well browned and just cooked through. Turn on the broiler.
Spread each breast with 1 generous tablespoon of the dressing, evenly top with 3 tablespoons mozzarella, and sprinkle with 2 tablespoons Parmesan breadcrumbs. Move the chicken to the oven and broil for 2 to 3 minutes, or until the cheese is melted and crumbs are nicely browned.
MAKES 4 SERVINGS