Ingredients

4 boneless skinless chicken breasts, pounded to ¾ inch thickness
1 cup shredded provolone cheese
Marinade:
½ cup olive oil
½ cup bottled ranch dressing
3 Tbsp Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 Tbsp minced garlic
1/2 tsp pepper
Ranch Spread:
¼ cup grated Parmesan cheese
¼ cup bottled ranch dressing
Parmesan Crumb Topping:
½ cup panko bread crumbs
1 tsp garlic salt
⅓ cup shredded Parmesan cheese
2 Tbsp melted butter

Directions

Marinate the Chicken: Combine marinade ingredients and pour over chicken. Let marinate in the refrigerator for 2-3 hours or overnight.
Grill the Chicken: Grill for 12-15 minutes, until chicken is done.
Prepare the Ranch Spread and Parmesan Crumb Topping: While the chicken is cooking, prepare the ranch spread by mixing grated Parmesan and ranch dressing. For the Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan, and butter until evenly moistened.

Assembly

Preheat broiler. Transfer cooked chicken to an oven-safe dish. Spread 2 tablespoons of ranch spread on each breast, top with provolone, and sprinkle with Parmesan crumb topping. Broil until cheese melts and crumbs turn light brown.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 495 kcal | Servings: 4 servings