Longhorn Parmesan Crusted Chicken

Ingredients:

4 boneless skinless chicken breasts, pounded to ¾ inch thickness
1 cup shredded provolone
Marinade:
½ cup olive oil
½ cup bottled ranch dressing
3 Tbsp Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 Tbsp minced garlic
1/2 tsp pepper

Ranch Spread:

¼ cup grated Parmesan
¼ cup bottled ranch dressing
Parmesan Crumb Topping:
½ cup panko bread crumbs
1 tsp garlic salt
⅓ cup shredded Parmesan
2 Tbsp melted butter

Instructions:

Chicken
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.
Ranch Spread

For the ranch spread, mix ¼ cup of grated Parmesan and ¼ cup ranch dressing. Set aside.
Parmesan Crumb Topping

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