Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories1102.5 kcal (55%)
Total Fat87.3 g (125%)
Carbs19.2 g (7%)
Sugars4.2 g (5%)
Protein58.8 g (118%)
Sodium1320.7 mg (66%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4skinless boneless chicken breasts
pounded 3/4” thick
salt
to taste
pepper
to taste
2 Tbspoil
½ cupolive oil
½ cupranch dressing
3 Tbspworcestershire sauce
1 tspwhite vinegar
1 tsplemon juice
1 Tbspminced garlic
½ tsppepper
¾ cupParmesan cheese
chopped into bits
¾ cupProvolone cheese
chopped into bits
6 TbspButtermilk Ranch salad dressing
5 Tbspbutter
melted
2 tspgarlic powder
1 cuppanko breadcrumbs
Instructions
Step 1
Whisk all marinade ingredients together until well-combined and uniform in consistency.
Step 2
Place chicken in gallon freezer bag, remove air & seal. Use meat mallet to pound it to ¾”-thick.
Step 3
Sprinkle each side of the chicken lightly with salt/pepper.
Step 4
Place chicken in a new freezer bag along with marinade. Seal out air; marinate in refrigerator (30 min. - overnight.)
Step 5
Heat 2T oil in a cast iron skillet over med.-high.
Step 6
Sear chicken in hot skillet (3-5 min per side.) Refrain from moving chicken around as it sizzles, it will hinder the nice golden sear color. If pan gets too hot, reduce heat to med. Once each side is a nice, golden brown & middle is cooked, set chicken aside.
Preheat oven to low broil. (450˚F)
Step 7
Combine all topping ingredients except for panko; microwave (30 sec.)
Step 8
Stir to combine, mix in panko breadcrumbs; microwave (additional 15 sec.) Spread on top of chicken.
Step 9
Bake ( 3-5 min.) until cheese is melted & begins to brown. Serve with mashed potatoes and enjoy!
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