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Ingredients
- FOR THE CHICKEN MARINADE:
- 4 boneless, skinless chicken breasts
- 1/2 C olive oil
- 1/2 C Ranch dressing
- 3 T Worcestershire sauce
- 1 teaspoon vinegar
- 1 teaspoon lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- FOR THE SAUCE LAYER:
- 1/4 C Ranch dressing
- 1/4 C shredded Parmesan cheese
- FOR THE PARMESAN CRUMB TOPPING:
- 1/2 C Panko breadcrumbs
- 1 teaspoon garlic powder
- 1/3 C shredded Parmesan cheese
- 2 T melted butter
- Provolone cheese slices
Preparation
Step 1
Put the chicken in a large zipper bag. Mix together the marinade ingredients and pour it into the bag. Place the chicken in the fridge and marinate it for at least an hour.
Preheat the oven to 350 degrees. Lay the chicken on a sheet pan and bake for about 16 minutes. Turn the chicken over and bake an additional 15-20 minutes or until the internal temperature is 165 degrees.
Meanwhile, mix together the sauce layer (Ranch and Parmesan cheese). Mix together the Parmesan crumb topping ingredients (not the Provolone).
When the chicken is done, preheat the broiler. Spread the sauce mixture over each piece of chicken. Lay a slice of Provolone cheese over the sauce. Spoon the Parmesan crumb topping ingredients over the top of the Provolone. Broil a couple of minutes (watch it closely so it doesn't burn) to melt the cheeses and brown the top.