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Spicy Shrimp Tacos with Avocado Crema
girlwiththeironcast.com/spicy...
Longhorn Copycat Parmesan Crusted Chicken
Italian dressing for Marinade
2 Chicken breast (Halved horizontally)
1 cup Shredded Monterrey Jack Cheese
1/2 cup prepared Ranch Dressing
1/4 cup Grated Parmesan
3/4 cup shredded Parmesan
1/2 cup Plain Panko Bread Crumbs
1/2 tsp Garlic Salt
2 tbsp butter, melted
Marinate chicken breast in italian dressing for at least 1 hour. Preheat oven to 400l. In large skillet, pull chicken from marinade and saute' 2-3 minutes on each side. (I added 2 tbsp olive oil to pan.) Transfer chicken breasts to baking dish and bake 10-15 minutes or until chicken reaches 165 degrees. While chicken is baking, combine ranch dressing and grated parm. In another bowl, combine panko, garlic salt, Monterrey Jack, and butter. Stir to combine. When chicken is cooked through, first add ranch spread and then top with panko mixture. Return oven to broil. Watch closely for only 5 minutes or so until tops of chicken is golden and cheese is bubbly! Serve over mashed potatoes. --Recipe below.
Stovetop Mashed Potatoes
3 lbs Yellow Potatoes
1 stick butter
1 cup Heavy Cream
Salt and Pepper to taste.
Scrub potatoes and cube into 1/5 inch chunks. Cover with salted water and bring to a simmer. Simmer 10-15 minutes or until fork tender. Meanwhile, heat butter and cream in saucepan. When potatoes are tender, drain well. Add salt and pepper and cream mixture a little at a time. Mash potatoes with cream and butter until smooth. Add more butter and cream until desired texture. Season to taste.
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00:00 Introduction
00:52 Shrimp Tacos
09:19 Parmesan Crusted Chicken