Garlic Parmesan Crusted Chicken

 

4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness

Marinade:

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
1 teaspoons garlic salt,
1/3 cup shredded Parmesan
2 tablespoons melted butter

1 cup shredded provolone


Combine ingredients for marinade and pour over chicken.  Let marinate in refrigerator for 2-3 hours or overnight.  Grill 12-15 minutes, until chicken is done.

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, mix bread crumbs, garlic salt, shredded Parmesan and butter.  The crumbs should be evenly moistened.

Position rack in center of oven. Preheat broiler.

Transfer cooked chicken to oven-safe casserole dish. Spread 2 tablespoons ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.  Serve immediately.

 

Baked Spasagna by Cheddar's

Ingredients

1 1/2 lbs spaghetti noodles, uncooked
2 lbs mozzarella cheese
8 ounces ricotta cheese 
8 ounces sour cream
1 1/4 cups half-and-half
1/2 cup grated Parmesan cheese, divided use
1 teaspoon dried oregano leaves
1 tablespoon chopped fresh basil
1/2 teaspoon white pepper
1 teaspoon chopped garlic
2 teaspoons kosher salt
1 1/2 teaspoons olive oil

Directions

Preheat oven to 350 degrees.

Cook spaghetti AL dente according to package directions.

Rinse under cold water and drain.

Place in large mixing bowl.

In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.

Add above cheese mixture to the spaghetti.

Using hands, mix gently until spaghetti is evenly coated with mixture.

Rub a 9x13 glass baking dish with the olive oil.

Gently place spaghetti mixture into prepared dish.

Top with remaining Parmesan cheese.

Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.