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Stuffed Parmesan Crusted Chicken - Like Longhorns Recipe

Ingredients

How to make it

  • Make the Hidden Valley ranch dressing( NOT DIP) by mixing 1 cup milk, 1 cup Mayo See Photo. Set in fridge for 30 minutes. Remove 1/2 Cups of the Dressing . Now add to Remaning dressing 2 Cups Parmesan Cheese Grated, 2 pinches Basil, 2 Garlic crushed, and Black pepper.
  • Prepare chicken by slicing the chicken like a sub sandwich See Photo. Season lightly with black pepper and basil. Cook in a skillet till chicken are lightly browned on each side and completely cooked then set into a lightly greased baking dish See Photo. Start oven on broil for later cooking. Once chicken is cooked and removed from skillet add about 1 tablespoons of olive oil and butter and 2 cloves garlic crushed. Saute for a few min on low heat till brown then add the flour. Once flour is mixed in add about 1/3 cup white wine and deglaze the skillet. Let simmer for a min mixing constantly then add 1/2 cup chicken broth. Season with some black pepper salt basil. Stiron low heat till sauce thickens. Set aside.
  • Now Prepare your bread crumbs. Toast 3 pieces of bread in a toaster till dark brown on each side. Cut off crust and discard. Now cut bread into really thin strips and finish by cutting the strips the other direction making crumbs See Photo. Toss crumbs into a bowl with about 3 – 4 table spoons olive oil 1/2 teaspoon oregano and basil, ½ teaspoon of pepper and salt, and ½ tablespoon of parsley dried and 1/2 cup of parmesan cheese See Photo. Mix well and set aside.
  • After chicken has cooled a bit Take the sauce we made in the skillet and add it to the baking dish so it sits on the bottom of the baking dish. Now add 1 piece of provolong and a spoon of the dressing into the inside of the chicken about 1-1/2 tablespoons. Now cover each piece of chicken with the dressing, then cover the dressing with 2 pieces of provolone cheese See Photo. Top the provolong with the Bread crumb mixture.
  • With oven now preheated to broil. Cook for about 3-6 min watching till tops are browned but not burnt. See Photo
  • Serve chicken on the sauce you made from deglazing the skillet.
  • Enjoy!
  • Compliments of Joe Lambert
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Reviews & Comments 7

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  • notyourmomma 14 years ago
    Super nice recipe. Fancy enough for company.
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  • lovebreezy 14 years ago
    Great step x step photos. They really have me excited about making this. Just have to find time in my cooking schedule. Thank you for posting this and keeping me updated.
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  • lovebreezy 14 years ago
    Oh, can't wait for photos. If I make this soon, I'll add mine too. Thank you for clearing things up for me. Now that I've had some sleep, most of it sounds clear to me. I never would have figured out that 1/2 vs. 2 1/2 cup thing. And spinach stuffed into the chicken butterflies, yum!
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  • radd 14 years ago
    I reviewed the way i typed it up. Hope I helped clarify my instructions. I Intend on taking pictures next time I make this. I typed this up shortly after making it. It was so good i had to share.
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  • radd 14 years ago
    Mistyped that part glad you caught it. I dont know how I manged to get 2 in there. I removed about 1/2 a cup - 1 cup. You Cook the Chicken completly in the skillet. Then broil it in a baking dish for 3-6 min to brown the tops and melt the provolong. It also heats the mixture inside the chicken.
    You are deglazing the skillet you cooked the chicken in initially. You do this to make a brown sauce to serve the chicken ontop. Its a great extra for the dish. Once the chicken is cooked and in the baking dish you are adding the dressing mixture to the inside of the chicken( I add some garlic spinach with the dressing ) where you cut it earlier. If you cut the chicken after you cook it. It tends to fall apart. Sorry for the confusion.
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  • lovebreezy 14 years ago
    I haven’t worked with Ranch Dressing mix in years so don’t really know the size of package ingredients (volume) or how much it makes. So I wonder, if you add 1 cup milk and 1 cup mayonnaise (= 2 cups), with the dip spice packet, how do you get 2 ½ + cups? I don’t see how you can set aside that much and still have some remaining to add to the cheese and spices. Can you help here?

    I’m also confused later in the recipe. So you cook the chicken filets in a skillet, then take them out of the frying pan, put them in a baking dish. Then you cook the chicken again under a broiler. Do you put the chicken back into the skillet at this point? “When chicken is finished cooking Move heat to low deglaze pan…“ Are you deglazing the skillet or the baking pan? I assume the skillet but do you deglaze with the chicken in the pan? I know you are rolling your eyes at this moment but I really got lost here.
    Then I should add about 1 ½ tablespoons of the reserved dressing (and optional spinach), to what--the deglazed skillet or the baking pan (“After chicken has cooled a bit add the dressing into the chicken”)? I’m just not sure where the chicken is at this point. This recipe sounds delicious but I need some clarification please.
    Thanks for posting this, I look forward to trying it out.
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  • nativeprincess2 14 years ago
    This sounds amazing!
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The Cook

radd Woodstock, GA

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