Did you know you CAN have it all? Oh, yes you can, boys and girls. You can enjoy the unparalleled flavor of marinated chicken that has been grilled and then paired with a crunchy, flavorful topping containing a mixture of choice cheeses. This is an adaptation of a recipe I found at Allrecipes.com I decided to go with grilling in lieu of baking and changed up the cheese combination to give this dish a more "WOW" factor.
You can easily get the chicken marinating the night before or first thing in the morning.
Place 2 lbs. of chicken tenders or 6 chicken breast cutlets in a re-sealable plastic bag
In a small bowl or 2 cup measuring cup, whisk together:
1/2 cup Extra Virgin Olive Oil
1 teaspoon garlic powder
1 teaspoon apple cider vinegar
1/2 lemon juiced
1/4 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
1 tablespoon White Lea & Perrins Worcestershire sauce
1/2 cup Ranch Salad Dressing
Pour the marinade over the chicken, seal the bag an refrigerate at least 4 hours. The chicken can marinate over night.
Pre-heat your grill to medium-high and spray the grates with non-stick cooking spray. Whether you are using chicken tenders or chicken breast cutlets, they will cook quickly.
While the grill is heating up, you can quickly get the rest of the ingredients together.
Combine 1/2 cup grated Asiago cheese and 1/3 cup Ranch salad dressing and set aside.
In a small bowl, combine 1/2 cup of Panko crumbs, 1/2 cup shredded Parmesan cheese, 1-1/2 teaspoons Morton's Nature's Seasonings. Once thoroughly combined, moisten with a drizzle of extra virgin olive oil and set aside.
Grate 1 cup of Fontina cheese or 1 cup of your favorite melty cheese.
Scout has an eye out while the grill is heating up.
Kaitlin is on deck...literally making sure the chicken doesn't flame up.
Sear the chicken 4 to 5 minutes per side and move to indirect heat and continue grilling another 4 to 6 minutes.
Remove chicken and place on a foil-lined baking sheet sprayed with non-stick cooking spray. Now on to the assembly! Seriously, are you ready for this? I don't think you are...
Ladle the Asiago cheese/Ranch dressing over each chicken tender.
Sprinkle the Fontina cheese on next.
Top it off with the bread crumb mixture.
Place your masterpieces under the broiler for a couple of minutes until golden brown. Now sit down with a knife and fork and spoil yourself silly!
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4 comments:
You are right, I wasn't ready for it - looks fantastic.
Katherine, This chicken is just beautiful! Slap a couple of pieces covered with cheese on a nice bun, and I'd have close to an ideal sandwich... Thanks for the recipe and Take Care, Big Daddy Dave
That golden crust looks delicious!
okay, that looks really good
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