Cooking Instructions

• In a large bowl, whisk together, ½ cup Italian dressing and ⅓ cup ranch dressing until combined to make the marinade.
• Add 4 thin sliced chicken breasts and coat in the marinade. Cover and let sit in the refrigerator for at least 30 minutes or up to overnight.
• When you are ready to cook the chicken, make the sauce first by adding 4 ounces provolone cheese, ⅓ cup freshly grated parmesan cheese and ⅓ cup ranch dressing to a medium bowl and stir together.
• Place in the microwave in 30-second intervals until mostly melted, and set aside.
• Make the topping by stirring together ½ cup panko bread crumbs, ¼ cup freshly grated parmesan cheese, 1 ½ teaspoons garlic powder and 3 Tablespoons salted butter, melted until well coated and set aside.
• Place the oven rack in the middle part of your oven. Preheat the broiler on low.
• On the stovetop, heat a large, oven-safe skillet over medium heat. Once hot, add 2 Tablespoons vegetable oil.
• Allow the excess marinade to drip off, and add the chicken to the skillet; try not to overcrowd the pan or the chicken will steam and not brown.
• Cook under the broiler for about 5 minutes on each side until lightly browned. Note: NEVER leave the broiler unattended.
• Add the sauce evenly on top of each piece of chicken, followed by the breadcrumbs.
• Broil until browned and the internal temperature of the chicken reaches at least 165°F, about 5-10 minutes. Serve immediately.