4 boneless skinless chicken breasts, pounded until 3/4 inch thick
1 cup shredded Provolone
1/2 cup olive oil
1/2 cup prepared ranch dressing
3 Tbsp Worcestershire sauce
1 tsp vinegar
1 teaspoon lemon juice
1 Tbsp minced Garlic
1/2 teaspoon pepper
1/4 cup grated Parmesan
1/4 cup ranch dressing
Parmesan Crumb Topping:
1/2 cup panko bread crumbs
1 teaspoon garlic salt
1/3 cup Parmesan shredded
2 Tbsp butter melted
Mix all ingredients and pour it over the chicken. Allow to marinate for at least 2 hours in the refrigerator. Grill the chicken for 12-15 minutes until it is cooked.
While the chicken cooks, make the ranch spread or parmesan crumb topping.
Mix 1/4 cup grated Parmesan with 1/4 cup ranch dressing to make ranch spread. Set aside.
Parmesan Crumb Topping
Mix butter, garlic salt, Parmesan shredded Parmesan, and breadcrumbs to make a Parmesan crumb topping. You want the crumbs to be evenly moistened.
Place rack in the middle of oven Preheat broiler.
Transfer the cooked chicken to an oven-safe casserole dish. Spread 2 tablespoons Ranch spread on each breast. Top with Parmesan crumb topping and provolone. Broil the chicken until the cheese is melted and the crumb topping turns light brown. Serve immediately