1️⃣ Marinate the Chicken:

• In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper.
• Place chicken breasts between plastic wrap and pound them to 1/2-inch thickness for even cooking.
• Lightly season with salt, then place in a resealable bag or dish. Pour the marinade over the chicken, ensuring it’s well coated.
• Refrigerate for at least 30 minutes (or up to 2 hours) for deeper flavor.

2️⃣ Cook the Chicken:

• Heat vegetable oil in a large skillet over medium-high heat.
• Remove chicken from the marinade, letting excess drip off.
• Cook for 4–5 minutes per side, or until golden brown and cooked through (internal temp: 165°F / 74°C).
• Transfer to a baking sheet and set aside.

3️⃣ Prepare the Parmesan Crust:

• In a microwave-safe bowl, mix Parmesan cheese, Provolone cheese, and ranch dressing.
• Microwave in 15-second intervals, stirring in between, until smooth and melted.
• In another bowl, mix melted butter, panko breadcrumbs, and garlic powder until the breadcrumbs are evenly coated.

4️⃣ Assemble and Broil:

• Preheat oven broiler to low.
• Spoon the cheese mixture evenly over the chicken breasts.
• Sprinkle the breadcrumb mixture on top.
• Broil for 3–4 minutes, or until the topping is golden brown and bubbly.
• Keep a close watch to prevent burning.

5️⃣ Serve and Enjoy!

• Let the chicken rest for a few minutes before serving.
• Garnish with fresh herbs if desired and pair with your favorite sides!