LongHorn Steakhouse Parmesan Crusted Chicken

Instructions

1. Preheat oven to 375°F (190°C).
2. Marinate the Chicken: Combine all Marinade ingredients in a bowl. Add chicken breasts and marinate for at least 30 minutes.
3. Prepare the Egg Wash: Whisk together eggs, milk, and Dijon mustard from the Egg Wash group.
4. Prepare the Parmesan Crust: Combine Parmesan cheese, Panko bread crumbs, Italian seasoned bread crumbs, Garlic powder, and Dried parsley from the Parmesan Crust group in a shallow dish.
5. Coat the Chicken: Remove chicken from marinade and pat dry. Dip each chicken breast into the Egg Wash, then dredge in the Parmesan Crust, pressing to adhere.
6. Bake the Chicken: Place coated chicken breasts on a baking sheet and bake for 25-30 minutes, or until cooked through.
7. Prepare the Butter Sauce: While chicken is baking, melt Butter in a saucepan over medium heat. Add Garlic and cook for 1 minute until fragrant.
8. Finish the Sauce: Stir in Chicken broth and Heavy cream. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Stir in Parmesan cheese, Black pepper, and Lemon juice.
9. Serve: Drizzle Butter Sauce over baked chicken breasts and serve immediately.