Garlic Parmesan Crusted Chicken

4 boneless, skinless chicken breasts pounded to 3/4 inch thickness

Marinade:

1/2 c. olive oil
1/2 c. ranch dressing
3 TB Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 TB minced garlic
1/2 tsp black pepper

Ranch Spread:

1/4 c. grated Parmesan
1/4 c. ranch dressing

Parmesan Crumb Topping:

1/2 c. panko bread crumbs
1 tsp garlic salt
1/3 c. shredded Parmesan
2 TB melted butter

1 cup shredded provolone

DIRECTIONS:

Marinate Chicken: Combine ingredients for marinade and pour over chicken. Let marinate in refrigerator for 2-3 hours or overnight.

Grill or pan fry 12-15 minuted until chicken is done. While chicken is cooking, prepare the ranch spread and Parmesan crumb topping.

For the ranch spread: Mix 1/4 cup of grated Parmesan and 1/4 cup of ranch dressing. Set aside.

For Parmesan crumb topping: Mix panko, garlic salt, shredded Parmesan and butter. The crumbs should be evenly moistened.

Bake Chicken: Position rack in center of oven. Preheat broiler. Transfer cooked chicken to an oven safe casserole dish. Spread 2 tablespoons of the ranch spread on each breast, then top with some provolone then the crumb topping. Place chicken under broiler and cooks until cheese melts and crumb topping begins to turn a light brown. Serve immediately.

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