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Longhorn's Garlic Parmesan Crusted Chicken Recipe

Updated on November 7, 2013
Longhorns Garlic Parmesan Crusted Chicken Recipe
Longhorns Garlic Parmesan Crusted Chicken Recipe

Introduction

Going out to eat to a restaurant for a family of four can get expensive. Every Time I go to Longhorn steakhouse with my family we spend on average 90-100.00 dollars. We are a family on a budget. I am always looking for ways to make the same dish that we would get in the restaurant at home. Thank goodness I have a few friends in the restaurant business- where I can get some of those recipes.

Here is the recipe for the Longhorn Garlic Parmesan Crusted Chicken Recipe.You wont find this anywhere else but here. I hope you enjoy it as much as we do in our home. The best part is- it isn't that expensive to make and so much cheaper than ordering it at Longhorn.

Ingredients

The Longhorn Garlic Parmesan Crusted Chicken is fresh grilled chicken breasts, topped with a Parmesan garlic crust. At Longhorn they serve this chicken dish with a light cream sauce. It normally goes underneath the chicken, but I like mine on top.

Ingredients:

Serves 4

4 fresh boneless, skinless chicken breasts

1 cup grated Parmesan cheese

6 large egg whites

1 cup all-purpose flour plus 2 tablespoon

4 Cups freshly shredded Parmesan cheese

4 tablespoons minced fresh chives

8 teaspoons Virgin olive oil

1 lemon , cut into wedges

4 slices provolone cheese

Cream sauce:

2 cups heavy whipping cream

1 teaspoon garlic powder

1/4 teaspoon nutmeg

1 Cup grated Parmesan cheese

Things you need:

Mallet

3 Pie plates

2 serving plate

plastic wrap

saucepan

Longhorn's Garlic Parmesan Crusted Chicken before cooking.
Longhorn's Garlic Parmesan Crusted Chicken before cooking.
Longhorn's Garlic Parmesan Crusted Chicken after cooking.
Longhorn's Garlic Parmesan Crusted Chicken after cooking.

Directions

1) Preheat oven to 200 degrees.

2) Lay your boneless chicken breast on top of 2 pieces of plastic wrap. Lay another 2 pieces of plastic wrap on top of the chicken. Use a mallet and pound the chicken to 1/2 inch thick. Pound all the chicken pieces and set aside. Sprinkle the chicken with salt and pepper.

3) In a pie plate mix together the 1 cup of flour ,and 1 cup grated Parmesan cheese . Set aside.

4) In a pie plate mix the egg whites and chives until foamy. Set aside.

5) In a pie plate mix together the 4 cups shredded Parmesan cheese, and 2 T flour. Set aside.

6) Set out a separate plate to place your chicken on until ready to cook. Using tongs and working with 1 piece of chicken at a time, coat chicken in the flour mixture, shaking off the excess.

7) Then transfer the chicken pieces to the egg-white mixture; coat evenly and letting the excess run off.

8) Last coat the chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place the chicken pieces on your plate


9) Heat up your olive oil in a skillet. Once heated add your chicken to the pan only letting the sides touch. Reduce the heat to medium. Continue to cook Carefully flipping the chicken occasionally. The chicken is done when it is a pale golden brown on each side and the meat is no longer pink. Cook all your chicken pieces and transfer the chicken to a plate in the oven to keep warm till all your chicken is done and your cream sauce is made.

10) In a saucepan heat your heavy whipping cream on medium heat. Add your garlic powder, and nutmeg. The sauce will thicken slightly, and then add your Parmesan cheese. Once your sauce is thick to your liking your sauce is complete.

11) Take your Longhorn Garlic Parmesan Crusted Chicken out of the oven and top each chicken breast with some cream sauce, and a piece of provolone cheese.Melt the cheese. Serve this dish with a lemon wedge.

This recipe is so delicious. It is just like going to longhorn and ordering it right from the menu. The only question is whether your family will believe that you made this yourself, or ordered it to go.


Longhorn Steakhouse Pork Ossco Buco
Longhorn Steakhouse Pork Ossco Buco

If you love Longhorn steakhouse as much as I do- than try their Longhorn Steakhouse Pork Ossco Buco recipe. Its so delicious!

Comments

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    • Tastefullywild profile image

      Fern Bailey 

      17 months ago from Michigan

      This looks seriously tasty! I am saving this recipe to try. Thank you for sharing!

    • profile image

      Brenna 

      4 years ago

      Delicious. I added garlic salt instead of garlic powder in my cream sauce because I didn't have garlic powder and I didn't have any parmesan cheese, so I used all mozzarella as a substitute and it came out great. Will be cooking this more often :)

    • profile image

      Jackie Jacobs 

      5 years ago from USA

      This looks good. Looks like I'm going to have to try this out. Thanks! Voted up!

    • profile image

      nx x jf xn. vgt 

      5 years ago

      Llllzzzmm ,_@__

    • profile image

      carye 

      5 years ago

      tried it. pretty good.

      i used a premade alfredo burtoni alfredo for the sauce. Next time I think I'll add a little garlic powder and pepper to the parm mix. Little more flavor won't hurt.

    • filipinofoods profile image

      filipinofoods 

      5 years ago from Philippines

      Wow! This looks delicious. I'm gonna try it. Following now... :)

    • Obreinfamily profile imageAUTHOR

      Amy Goldstein 

      6 years ago from Chesterfield

      Its just preheated to keep your food warmed as you go.

    • profile image

      kailea 

      6 years ago

      Why does it say preheat oven but it never says to put it in their????

    • Obreinfamily profile imageAUTHOR

      Amy Goldstein 

      6 years ago from Chesterfield

      We love this recipe. We also like to double coat our chicken as well- and this is probably why we hardly have any parm mixture left..:) Glad I could help your tummy smile!

    • profile image

      FoodLover 

      6 years ago

      This recipe was absolutely delicious! I had a lot of leftover Flour and Parm mixture leftover though. That part of the recipe could probably be halved. Everyone was very complimentary. Thank you!

    • Obreinfamily profile imageAUTHOR

      Amy Goldstein 

      6 years ago from Chesterfield

      Good luck... Its really easy- just don't turn the chicken to much in the pan..

    • profile image

      Chaleeta 

      6 years ago

      I am going to try this tonight and I will let you know how it turned out.

    • Obreinfamily profile imageAUTHOR

      Amy Goldstein 

      6 years ago from Chesterfield

      Ha! What can I say I love to cook..

    • profile image

      Gina 

      6 years ago

      Look at #5, 4 cups are used there, and 1 cup is used in the sauce.

    • profile image

      Michelle 

      6 years ago

      I only see where 2 cups of Parmesan is used what about the other 2 cups?

    • epigramman profile image

      epigramman 

      7 years ago

      ..oh my goodness I could never go hungry here - do you mind if I stay here for awhile and enjoy the culinary side of life and your impeccable good taste - which is world class all of the way!!!! lake erie time ontario canada 10:43pm

    • LadyLyell profile image

      LadyLyell 

      7 years ago from George, South Africa

      It is always nice to read new recipes even if you don't always get around to making them all. There seems to be no end to chicken recipes. Such a versatile food!

      Thanks

    • ThelmaC profile image

      Thelma Raker Coffone 

      7 years ago from Blue Ridge Mountains, USA

      Sounds delicious! I will give it a try. Thanks for sharing.

      Thelma

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