Side ideas: Knoor garlic shell pasta sides, green beans, asparagus or salad.

4 boneless, skinless chicken breasts, Thin - 1/2 to 3/4 inch thickness

Marinade:
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 Tbsp minced garlic
1/2 tsp pepper

Ranch Spread
1/4 cup grated Parmesan
1/4 cup ranch dressing

Parmesan Crumb Topping
1/2 cup panko bread crumbs
1 teaspoons garlic salt,
1/3 cup shredded Parmesan
2 tablespoons melted butter

1 cup shredded provolone

4 boneless, skinless chicken breasts, Thin - 1/2 to 3/4 inch thickness 1/2 cup olive oil 1/2 cup ranch dressing 3 Tbsp Worcestershire sauce 1 tsp vinegar 1 tsp lemon juice 1 Tbsp minced garlic 1/2 tsp pepper 1/4 cup grated Parmesan 1/4 cup ranch dressing 1/2 cup panko bread crumbs 1 teaspoons garlic salt, 1/3 cup shredded Parmesan 2 tablespoons melted butter 1 cup shredded provolone

Combine ingredients for marinade and pour over chicken. Let marinate in refrigerator for 2-3 hours or overnight. Grill 12-15 minutes, until chicken is done.

While the 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 ranch dressing. Set aside.

For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter. The crumbs should be evenly moistened.

Position rack in center of oven. Preheat broiler.

Transfer cooked chicken to oven-safe casserole dish. Spread 2 tablespoons ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown. Serve immediately.