Ingredients
Chicken:
- 4 boneless skinless chicken breasts, pounded to ¾ inch thickness
- 1 cup shredded provolone
Marinade:
- ½ cup olive oil
- ½ cup prepared ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 tsp vinegar
- 1 tsp lemon juice
- 1 Tbsp minced garlic
- ½ tsp black pepper
Ranch Spread:
- ¼ cup grated Parmesan
- ¼ cup ranch dressing
Parmesan Crumb Topping:
- ½ cup panko bread crumbs
- 1 tsp garlic salt
- ⅓ cup shredded Parmesan
- 2 Tbsp melted butter
Instructions
Marinate the Chicken:
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In a bowl, combine the marinade ingredients: olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and pepper. Place chicken in a resealable bag or dish, cover with the marinade, and refrigerate for 2-3 hours or overnight.
Grill the Chicken:
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Preheat the grill to medium-high heat. Remove chicken from the marinade, letting excess drip off. Grill for 12-15 minutes, turning once, until the internal temperature reaches 165°F (74°C). Alternatively, use a grill pan or bake in the oven.
Prepare the Ranch Spread:
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While the chicken is cooking, mix together the grated Parmesan and ranch dressing in a small bowl. Set aside.
Make the Crumb Topping:
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In another bowl, combine panko bread crumbs, garlic salt, shredded Parmesan, and melted butter. Mix until crumbs are evenly moistened.
Assemble and Broil:
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Preheat the broiler. Transfer grilled chicken to an oven-safe dish. Spread 2 tablespoons of ranch spread on each breast, top with shredded provolone, and add the Parmesan crumb topping. Broil for a few minutes until the topping is golden and the cheese melts.
Serve:
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Serve immediately, garnished with fresh herbs if desired.
Notes
For a gluten-free option, substitute panko with gluten-free bread crumbs. For a low-fat version, use light ranch dressing and reduce cheese and butter.
Nutrition
Serving: 250gCalories: 550kcal
