Longhorn Steakhouse Parmesan Crusted Chicken

2 large chicken breasts, sliced in half horizontally, and pounded thin
1 cup Lea & Perrin's Chicken Marinade
2 teaspoons vegetable oil
1/2 cup Panko bread crumbs
1 tablespoon melted butter
Cheese Blend
1 ounce Gruyere cheese, shredded
4 ounces white Cheddar, shredded
1 tablespoons Parmesan cheese shredded
2 ounces Fontina cheese, shredded
Cheese Sauce (optional)
1/2 cup heavy cream
1/2 cup cheese blend
Cheese Blend
1 ounce Gruyere cheese, shredded
4 ounces white Cheddar, shredded
1 tablespoons Parmesan cheese , shredded
2 ounces Fontina cheese, shredded

Slice chicken breasts in half horizontally, and place into a zip top bag and add marinade. The chicken should marinate for at least 30 minutes, it is better if you allow it to marinate longer. I like to let mine marinate overnight when possible.

Heat a large skillet to medium heat. Add a vegetable oil. When the vegetable oil heats up add chicken. Cook the chicken for 6 to 7 minutes on one side, then flip over, and cook on the other side for 4 to 5 minutes. The chicken should have a lightly browned outside edge.

While the chicken is cooking toss together the cheeses (Gruyere, white Cheddar, Parmesan, and Fontina). If you desire make the cheese sauce by heating together the heavy cream and 1/2 cup of the cheese in a small skillet over low heat. Also add the Panko bread crumbs to a small bowl and add the melted butter. Toss the Panko bread crumbs with the melted butter until they are lightly coated with butter. Set your oven to broil.

To assemble the chicken place chicken on a oven safe dish or pan and add about 1 tablespoon of cheese sauce to the chicken, then add shredded cheese blend, then top with buttered Panko Bread Crumbs. Do this for each of the chicken breasts.

Place the chicken under the broiler and broil for a 3 to 4 minutes or until the cheese begins to brown.