Garlic Parmesan Crusted Chicken - copycat from LongHorn Steakhouse. Grilled chicken topped with a creamy Ranch sauce and parmesan crumb topping. Tastes just like the restaurant. I made this tonight and it is AMAZZZING!!! :)
1c finely grated parmesan 1/2c butter, softened 1/2c panko Tenderloin Filets 1 jar Sea Salt Black Pepper 1 hour before preparing the steaks, make the Parmesan Crust. In your food processor (you can also use a hand mixer, or a large wooden spoon or spatula)) combine cheese,butter and panko until well combined. Scoop mixture onto a sheet of wax or parchment paper. Roll into a log and twist the ends shut. Place in the freezer for about 45 minutes until the butter is slightly firm.