INGREDIENTS:

4 boneless skinless chicken breasts

MARINADE:

1/4 cup vegetable oil

1/4 cup ranch dressing

1 1/2 tbsp Worcestershire sauce

1/2 tbsp vinegar

1 tbsp lemon juice

1 1/2 tbsp garlic, minced

1/4 tsp pepper

RANCH SPREAD:

1/4 cup Parmesan, grated

1/4 cup ranch dressing

PARMESAN CRUMB TOPPING:

1/2 cup Panko bread crumbs

1/4 tsp garlic powder

1/3 cup Parmesan, shredded

2 tbsp melted butter

1 cup provolone, shredded

DIRECTIONS:

Combine ingredients for marinade and pour over chicken. Marinate in refrigerator for 2 to 3 hours or overnight.

Broil 6 inches from broiler for 6 to 8 minutes, turn chicken over and broil another 6-8, until chicken is done. Set aside.

 

RANCH SPREAD:

Mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Spread 1 tablespoon onto each chicken breast.

Top with provolone cheese.

Mix bread crumbs, garlic powder, shredded Parmesan, and butter.

The crumbs should be moist.

Sprinkle on top of the provolone cheese.

Position rack 6 to 8 inches from broiler. Preheat broiler.

Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.