Longhorn Steakhouse Parmesan Chicken and Brussels Sprouts Sweet Potato Hash

When I saw this recipe for Parmesan Chicken from Longhorn Steakhouse on the “Then And Now” blog, it called my name so on the cook soon list it went.  The blog describes it as “A delicious and crispy chicken dish inspired by Longhorn Steakhouse, featuring tender chicken breasts coated in a Parmesan crust and topped with a melted blend of mozzarella and garlic. Perfect for a comforting and flavorful dinner.”  I followed the recipe except I used shredded cheddar & buttermilk and I increased it by 50% to get the one below.

Longhorn Steakhouse Parmesan Chicken – Adapted from Then And Now

Ingredients:

6 boneless skinless chicken breasts

1 cup grated Parmesan cheese divided

1½ cup shredded mozzarella cheddar cheese

1½ cup bread crumbs

3/4 cup all-purpose flour

3 large eggs

3/8 cup milk

Buttermilk as needed

3 cloves garlic minced

1½ teaspoon dried Italian seasoning

3/4 teaspoon salt

3/8 teaspoon black pepper

3 tablespoons olive oil

Instructions: 

Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.

Trim and Jaccard the chicken breasts and season with S&P.

In a shallow dish, combine bread crumbs, 1/2 cup of Parmesan cheese, & Italian seasoning.

In another shallow dish add buttermilk as needed.

Place the flour in a third shallow dish.

Dredge each chicken breast in the flour, shaking off the excess.

Dip the floured chicken in the buttermilk, then coat with the bread crumb mixture.

Heat olive oil in a skillet over medium-high heat.

Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown.

Transfer the chicken to the prepared baking dish.

Mix the remaining 1/2 cup of Parmesan cheese with mozzarella cheese and garlic.

Sprinkle the cheese mixture over the chicken breasts.

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (160F internal temp) and the cheese is melted and bubbly.

Serve immediately and enjoy!

Hash

Our neighbor recently mentioned the Brussels Sprouts Sweet Potato Hash that I’ve made in the past so I decided to make it to serve with the chicken except I tried a new recipe  from the “leelalicious” blog which I amended quite a bit.

Brussels Sprouts Sweet Potato Hash – Amended from Leelalicious

Ingredients:

6 slices thick bacon, chopped

1 cup diced onion

2 T. minced garlic

6 cups Brussels sprouts, large ones halved – see note

4 cups sweet potato, cubed

salt + pepper

2 T. butter

1 T. EVOO

Balsamic vinegar for drizzling 

Note: We got the sprouts from the Mennonite Market and they has a vast range of sizes.

Instructions:

Trim brussels sprouts and cut larger ones in half top to bottom.

Peel sweet potatoes and cut into ½“ cubes.

Steam sprouts and potatoes until just tender.

While veggies steam, in a large skillet/sauteing pan cook the bacon until the raw low is gone.

Add the chopped onion and garlic and saute until the onion begins to look translucent.

Add sweet potato cubes and saute until they are beginning to brown.

Add the Brussels sprouts, season everything with salt and pepper, and saute until the sprouts begin to brown.

Plate and drizzle with balsamic vinegar.

The Verdict:

My chicken got done sooner than I expected and I didn't want to overcook it so the hash didn’t cook as much as I wanted.  It was still very good but I believe it would have been better had I had time to get some browning on the potatoes and sprouts.  I thought it needed the vinegar.  I believe I like our regular version  better.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/25/24 event date