Ingredients:

  • 4 (6-oz) boneless skinless chicken breasts, pounded to 1/2 inch thickness (680g)
  • 1/2 cup bottled Ranch dressing (120ml)
  • 1 tsp garlic powder (3g)
  • 1/2 tsp smoked paprika (1g)
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1/4 cup grated Parmesan cheese (25g) for the spread
  • 1/4 cup shredded Monterey Jack cheese (28g)
  • 1/4 cup mayonnaise (60g)
  • 1/2 cup Panko breadcrumbs (30g)
  • 1/4 cup shredded Parmesan cheese (25g) for the topping
  • 2 tbsp unsalted butter, melted (28g)
  • 1 tsp dried parsley

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound the meat until it is an even 1/2 inch thickness.
  2. Coat the chicken in the 120ml of ranch, garlic powder, paprika, salt, and pepper until every inch is covered. Let it sit for at least 15 minutes to tenderize.
  3. Preheat your oven to 400°F (200°C). Heat a lightly oiled oven-safe skillet over medium-high heat.
  4. Remove chicken from the marinade, shaking off excess. Sear the chicken for 3 minutes per side until a golden crust forms.
  5. While the chicken sears, mix the grated Parmesan, Monterey Jack, and mayonnaise in a small bowl to create the velvet spread. In a separate bowl, combine panko, shredded Parmesan, melted butter, and dried parsley for the shattering topping.
  6. Spread the cheese mixture over the seared chicken breasts, then press the panko mixture onto the top. Broil for 2 to 3 minutes until the topping is golden brown and chicken reaches 165°F (74°C).