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Ingredients:
4 boneless, skinless chicken breasts, pounded to ¾ inch thickness
1 cup grated Parmesan cheese
1 cup shredded provolone
½ cup breadcrumbs
¼ cup melted butter
Marinade:
½ cup olive oil
½ cup bottled ranch dressing
3 Tbsp Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 Tbsp minced garlic
½ tsp pepper
Ranch Spread:
¼ cup grated Parmesan
¼ cup bottled ranch dressing
Parmesan Crumb Topping:
½ cup panko bread crumbs
1 tsp garlic salt
⅓ cup shredded Parmesan
2 Tbsp melted butter
Directions:
Marinate the Chicken: In a bowl, combine all marinade ingredients. Place the chicken breasts in the marinade, cover, and refrigerate for 2-3 hours or overnight.
Grill the Chicken: Preheat the grill. Grill the marinated chicken breasts for 12-15 minutes, or until fully cooked.
Prepare the Ranch Spread: While the chicken is grilling, mix together ¼ cup grated Parmesan and ¼ cup ranch dressing. Set aside.
Prepare the Parmesan Crumb Topping: In a small bowl, mix the panko bread crumbs, garlic salt, shredded Parmesan, and melted butter until evenly moistened.
Broil and Assemble: Preheat the broiler. Transfer the grilled chicken breasts to an oven-safe dish. Spread 2 tablespoons of the ranch spread over each chicken breast, then top with shredded provolone and the Parmesan crumb topping.
Broil: Place the chicken under the broiler until the cheese melts and the crumb topping turns light golden brown.
Serve: Serve immediately, garnished with fresh parsley if desired.
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Kcal: 420 kcal per serving | Servings: 4 servings