Ingredients:

  • 4 (6oz) Chicken Breasts
  • 120ml bottled Ranch Dressing
  • 1 tsp Garlic Powder
  • 0.5 tsp Smoked Paprika
  • 0.5 tsp Salt
  • 0.5 tsp Black Pepper
  • 60ml High-quality Mayonnaise
  • 40g Shredded White Cheddar Cheese
  • 30g Grated Parmesan Cheese
  • 1 tsp Worcestershire sauce
  • 60g Panko Breadcrumbs
  • 40g Shaved Parmesan Cheese
  • 2 tbsp Melted Unsalted Butter
  • 1 tsp Dried Parsley

Instructions:

  1. Place chicken breasts between sheets of plastic wrap and use a meat mallet to pound them to an even 1/2 inch thickness for uniform cooking.
  2. In a bowl, combine the chicken with ranch dressing, garlic powder, smoked paprika, salt, and pepper. Allow to marinate for at least 10 minutes.
  3. Heat an oven-safe skillet over medium-high heat with a splash of oil. Sear the chicken for 5–6 minutes per side until it reaches an internal temperature of 150°F (65°C).
  4. While chicken sears, whisk together the mayonnaise, shredded white cheddar cheese, grated parmesan cheese, and Worcestershire sauce in a small bowl to create the cheese sauce.
  5. In a separate bowl, toss the panko breadcrumbs, shaved parmesan cheese, melted butter, and dried parsley until well combined to create the crust mixture.
  6. Top each seared chicken breast with a layer of the mayonnaise-cheese mixture, and finally the panko-parmesan crust.
  7. Place the skillet under the broiler for 2-3 minutes, monitoring closely, until the crust is mahogany-colored and the internal temperature of the chicken reaches 165°F (74°C).