[2 - 2] what's up guys welcome back we're back
[2 - 3] with another edition of make it happen
[3 - 5] at home at least that's what I think I'm
[5 - 7] gonna call this series where I'm showing
[7 - 8] you guys how to make some of your
[8 - 10] favorite restaurant Staples in the
[10 - 11] comfort of your own home today we're
[11 - 13] making Longhorns parmesan crusted
[13 - 15] chicken highly recommended by you guys
[15 - 18] on Twitter super delicious recipe but
[18 - 20] before we get into that please take a
[20 - 21] quick second to subscribe to the channel
[21 - 23] make sure you hit that Bell so they have
[23 - 25] notifications as well alright guys meet
[25 - 26] me in the kitchen let's make it happen
[27 - 28] first things first let's take a look at
[28 - 30] these ingredients obviously for the
[30 - 32] chicken we need some chicken breasts
[32 - 33] today we got two boneless skinless
[33 - 35] chicken breasts we also have some
[35 - 37] provolone cheese some grated Parmesan
[37 - 40] cheese Panko bread crumbs that we're
[40 - 41] gonna pair with some kerrygold butter
[41 - 44] and some shaved Parmesan all right my
[44 - 45] friends it's time to Butterfly the
[45 - 47] chicken also known as just splitting it
[47 - 49] in half in order to do that you need a
[49 - 50] nice sharp knife like this one right
[50 - 52] here if you're in the market for a knife
[52 - 54] I know a guy that sells them the link is
[54 - 56] in the description box below you can see
[56 - 59] how sharp this bad boy is what you want
[59 - 61] to do is just make a slit right in the
[61 - 63] middle of the chicken and then just kind
[63 - 66] of use your hands to guide yourself
[66 - 67] right through it
[67 - 69] you don't have to be super precise about
[69 - 71] it we're gonna pound it flat make sure
[71 - 73] it's nice and even and that's going to
[73 - 75] make sure the chicken Cooks nice and
[75 - 77] even as well so flatten it out it's
[77 - 79] almost like a heart shape almost
[79 - 81] Valentine's Day
[84 - 85] The Next Step here is to grab a mallet
[85 - 88] or something heavy a cast iron skillet a
[90 - 93] textbook you never use
[93 - 95] and we're just going to pound the
[95 - 101] chicken out until it's nice and flat
[103 - 103] now so once your chicken is prepped
[103 - 104] we're going to make a real quick and
[104 - 107] simple marinade so about a quarter cup
[107 - 109] of olive oil whatever oil you got will
[109 - 111] work here avocado oil works too we're
[111 - 112] going to season it up with my
[112 - 114] all-purpose seasoning if you don't have
[114 - 116] this you can grab it via the link in my
[116 - 117] description box or just use whatever
[117 - 119] your favorite all-purpose seasoning is
[120 - 121] and this episode is sponsored by
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[180 - 182] shipping we're also going in with some
[182 - 184] Italian seasoning any brand to work
[184 - 186] whatever you got in the pantry will get
[186 - 188] the job done if you're feeling real
[188 - 190] fancy you can chop up some fresh herbs
[190 - 191] but we're going with some Italian
[193 - 195] seasoning a real light application of smoked
[195 - 197] a real light application of smoked paprika
[197 - 198] just for a little background Smoky
[200 - 201] flavor then we're going to add some ranch
[201 - 206] then we're going to add some ranch seasoning
[208 - 208] and about a tablespoon
[208 - 210] or two of ranch dressing so now you just
[210 - 211] want to get in there with your hands
[211 - 215] massage all of that in
[215 - 217] make sure it becomes one
[217 - 219] make sure the chicken's evenly coated in
[219 - 221] the marinade you can marinate this
[221 - 223] overnight if you want to but really 30
[223 - 224] minutes is kind of all you need that's
[224 - 226] plenty of time for chicken breasts
[226 - 228] it'll absorb that flavor pretty quickly
[228 - 230] but I've got some time on your hands or
[230 - 232] you want to you know get some stuff done
[232 - 234] the night before you can go ahead and
[234 - 236] put this in the fridge up to you know
[237 - 239] overnight but that's what you want to see nice and
[239 - 240] but that's what you want to see nice and even
[240 - 242] distribution of that marinade
[242 - 244] the ranch and the olive oil come
[244 - 246] together nicely
[246 - 248] nice flavorful
[248 - 250] chicken breast
[250 - 251] all right my friends so what we have
[251 - 255] here is some cubed up provolone cheese
[255 - 257] to that we're going to add some freshly
[257 - 259] shaved Parmesan I'm Gonna Save a little
[259 - 262] bit of this for presentation but most of
[262 - 263] that's going in there
[263 - 266] and last but not least we have some
[266 - 267] ranch dressing
[267 - 269] quick reminder guys that all the
[269 - 270] specific measurements and ingredients
[270 - 272] for this recipe can be found in the
[272 - 273] description box below so don't forget to
[273 - 275] check that out this is going to be the
[275 - 277] cheese component of our chicken topping
[277 - 279] along with the Panko bread crumbs we're
[279 - 281] about to prepare in just a moment we're
[281 - 283] going to mix this cheese and Ranch
[283 - 286] concoction here this is kind of what is
[286 - 290] the trademark of the longhorn
[290 - 293] chicken dish is this Ranch and cheese
[294 - 295] mixture that's all you want to do just mix those
[295 - 297] that's all you want to do just mix those three ingredients together that's going
[297 - 300] to go on top of our cooked chicken and
[300 - 302] then the next component is going to be
[302 - 304] our bread crumbs so we have some melted
[304 - 306] butter here to that we're going to add
[306 - 308] our Panko bread crumbs
[308 - 310] and just give that a good mix
[310 - 313] the final step to the recipe will be
[313 - 315] topping our chicken
[315 - 319] with this buttery bread crumb mixture
[319 - 321] it's going to add some great texture
[323 - 325] can't go wrong with it just for a little
[325 - 326] additional flavor you can hit it with
[326 - 327] some salt and pepper a little
[327 - 329] all-purpose seasoning don't go too crazy
[329 - 331] because there's tons of flavor in this
[332 - 334] but if it's gonna be the top layer of
[334 - 335] your dish you want to make sure it has a
[335 - 338] little bit of seasoning on there
[338 - 340] that's what you want to see right there
[344 - 344] all right so now we're gonna get our
[344 - 346] Skillet nice and hot add some avocado
[346 - 348] oil or olive oil whatever you have
[348 - 350] gently lay that chicken breast going in
[351 - 353] there lay the meat away from you
[353 - 355] press down so it's making good surface
[357 - 359] and then just repeat that step with all
[359 - 362] of your chicken
[364 - 364] make sure we got room in there which we
[375 - 375] all right guys so after a few minutes
[375 - 379] the chicken should be ready to flip
[397 - 397] give us some time on the other side and
[397 - 398] then we're going to top it with the
[398 - 399] cheese and bread crumbs and put it under
[402 - 403] all right guys so we gave the chicken
[403 - 406] one more flip and now it's time to top
[406 - 409] it with cheese it's just about where we
[409 - 411] want it at 165 degrees internal
[413 - 415] temperature we're probably at about 155 but once it
[415 - 416] we're probably at about 155 but once it goes under that Broiler it'll be fully
[418 - 420] cooked be generous with the cheese guys We're
[420 - 424] be generous with the cheese guys We're Here for a Good Time not a long time
[427 - 427] pair this with a salad offset the
[427 - 430] the health Factor
[430 - 431] there we go let me know in the comments
[431 - 432] if you guys have ever had this from
[432 - 434] Longhorn also let me know in the
[434 - 436] comments what copycat recipe you guys
[436 - 438] want to see next on the YouTube channel
[438 - 441] because I'm making a list and I'm gonna
[441 - 442] make a lot of your favorites
[442 - 444] all right so now we're going in with the
[444 - 446] butter coated panko
[447 - 448] it's only right
[448 - 455] add some nice texture to the party
[458 - 458] obviously we got four servings here you
[458 - 459] can serve this up with some mashed
[459 - 460] potatoes and green beans like we're
[460 - 464] doing today or a nice salad or whatever
[464 - 466] your favorite sides are
[466 - 468] now this is going under the broiler on
[468 - 470] high until it's golden brown and
[470 - 472] beautiful and that cheese is nice and
[474 - 475] melted and that my friends is what we're
[475 - 477] and that my friends is what we're looking like fresh out of the oven from
[477 - 479] under the broiler nice golden brown on
[479 - 481] top cheese is melted chicken is fully
[482 - 484] cooked and I'm getting hungry getting ready to
[484 - 487] and I'm getting hungry getting ready to dig into this and this is how we're
[487 - 488] looking plated up we did this with some
[488 - 490] garlic mashed potatoes and some honey
[490 - 492] Sriracha green beans but plate it up
[492 - 494] with whatever your favorite sides are
[494 - 496] this is the part where I say brace
[496 - 498] yourself for a trademark money shot say
[498 - 500] it with me guys looking good the only
[500 - 502] thing left to do is get in here for the
[502 - 504] taste test but before we do that please
[504 - 505] take a quick second to subscribe to the
[505 - 507] channel make sure you hit that Bell to
[507 - 509] know notifications as well now my
[509 - 511] friends it's time for the Moment of
[511 - 513] Truth couldn't come at a better time
[513 - 515] because your boy is starving
[515 - 518] cut open that chicken
[518 - 520] make sure we get all of that cheesy
[520 - 522] goodness nice little cheese bowl for