Longhorn Steakhouse Parmesan Crusted Chicken

Ingredients:

• 12 ounces chicken breasts (2 portions)
• 1 cup Lea & Perrin’s Chicken Marinade
• 2 teaspoons vegetable oil
• 1/2 cup Panko bread crumbs
• 1 tablespoon melted butter

Cheese Blend:

• 1 ounce Gruyere cheese, shredded
• 4 ounces white Cheddar, shredded
• 1 tablespoon Parmesan cheese, shredded
• 2 ounces Fontina cheese, shredded

Cheese Sauce:

• 1/2 cup heavy cream
• 1/2 cup cheese blend

Instructions:

1. Slice chicken breasts in half horizontally, and place into a zip-top bag with the marinade. Marinate for at least 30 minutes, preferably overnight.
2. Heat a large skillet to medium heat and add vegetable oil. Once hot, add chicken.
3. Cook the chicken for 6 to 7 minutes on one side, then flip and cook for another 4 to 5 minutes until lightly browned.
4. While the chicken cooks, toss together the cheeses (Gruyere, white Cheddar, Parmesan, and Fontina).
5. For the cheese sauce, heat heavy cream and 1/2 cup of the cheese blend in a small skillet over low heat.
6. In a small bowl, mix Panko breadcrumbs with melted butter until lightly coated.
7. Set your oven to broil. Place chicken on an oven-safe dish, add about 1 tablespoon of cheese sauce to each piece, then top with shredded cheese blend and buttered Panko breadcrumbs.
8. Broil for 3 to 4 minutes or until the cheese begins to brown.

Enjoy!