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Ingredients
- MARINADE:
- 4 boneless skinless chicken breasts, pounded or cut to 1/2-inch thickness
- 1 /4cup vegetable oil
- 1 /4cup ranch dressing
- 1 1/2tablespoon Worcestershire sauce
- 1 /2tablespoon vinegar
- 1 /2tablespoon lemon juice
- 1 1/2tablespoon garlic, minced
- 1 /4teaspoon pepper
- RANCH SPREAD:
- 1 /4cup Parmesan, grated
- PARMESAN CRUMB TOPPING:
- 1 /2cup GF Panko bread crumbs
- 1 /4teaspoon garlic powder
- 1 /3cup Parmesan, shredded
- 2 tablespoons melted butter
- 1 cup provolone, shredded
Preparation
Step 1
Combine ingredients for marinade and pour over chicken. Marinate in refrigerator for 2 to 3 hours or overnight.
Grill 12 to 15 minutes, 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. Then, top with provolone cheese.
Mix bread crumbs, garlic powder, shredded Parmesan, and butter. The crumbs should be evenly moistened. Sprinkle on top of the provolone cheese.
Position rack 6 to 8 inches from broiler. Preheat broiler. Transfer cooked chicken to oven-safe casserole dish.
Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.
Serve immediately.