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Recipe: Garlic Parmesan Crusted Chicken 

Recipe: Garlic Parmesan Crusted Chicken 

I have made this meal for my family and guests in my own home so many times and I get asked for the recipe often.  I've made it for a large group during a vacation and it's always a hit. I'd like to share it with you all!  I often just double this recipe and cook 2 batches because it makes for great leftovers and take to work lunches.

Garlic Parmesan Crusted Chicken

Not my pic but will be replaced next time I make this!

Not my pic but will be replaced next time I make this!

Side ideas: Knoor garlic shell pasta sides (not recommended for low carb diets), green beans, asparagus, or salad.


4 boneless, skinless chicken breasts, Thin - 1/2 to 3/4 inch thickness (butterfly the breasts prior to marinading)

1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 Tbsp minced garlic
1/2 tsp pepper

Ranch Spread
1/4 cup grated Parmesan
1/4 cup ranch dressing

Parmesan Crumb Topping
1/2 cup panko bread crumbs (plain or seasoned)
1 teaspoons garlic salt
1/3 cup shredded Parmesan
2 tablespoons melted butter

1 cup shredded provolone (if you only have provolone slices, just fold, stack and thinly slice)


Combine ingredients for marinade and pour over chicken. Let marinate in refrigerator for 2-3 hours or overnight. 30 minutes in a pinch works as well, use a plastic bag and tenderize the chicken for max flavor.  Grill 12-15 minutes, until chicken is done. Set aside and cover to keep warm.  (I have this indoor grill. If you cannot grill, use a cast iron skillet or sautee pan)

Prior to or while the chicken is cooking, prepare the ranch spread and parmesan crumb topping.

For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.

For Parmesan crumb topping, melt the butter and then mix bread crumbs, garlic salt, and shredded Parmesan. The crumbs should be evenly moistened.

Position rack in center of oven. Preheat broiler.

Transfer cooked chicken to oven-safe casserole dish or baking sheet (with foil). Spread 2 tablespoons ranch spread on each breast, then top with provolone and then the Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown. This happens fast so keep an eye on it!  Serve immediately.

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