Ingredients
- 4 (4 - 5- oz. each) boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon oil
- 2 tablespoons ranch dressing (prepared dressing, not the dry seasoning)
- 3 ounces Parmesan cheese, freshly grated (about 6 tablespoons - more or less), divided. (Please don't use the pre-grated stuff that comes in a can)
- 4 provolone cheese slices
- 1/4 cup panko (Japanese-style breadcrumbs. The seasoned works well)
- 2 tablespoons butter, melted
- Chopped fresh flat-leaf parsley, for sprinkling over finished dish
How to Make
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Step 1: Preheat oven to broil. Sprinkle chicken breasts with salt and pepper. Heat oil in a large (12-inch) nonstick skillet over medium-high. Cook chicken until a thermometer inserted in the thickest portion of each breast reaches 160°F, about 8 minutes per side. Place chicken on a baking sheet lined with aluminum foil.
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Step 2: Stir together ranch dressing and 2 tablespoons of the Parmesan in a small bowl. Spread ranch mixture evenly over each chicken breast. Place 1 provolone slice over each breast.
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Step 3: Stir together the panko bread crumbs, melted butter, and remaining 4 tablespoons Parmesan in a small bowl. Sprinkle mixture evenly over provolone on each breast. Broil until cheese is melted and panko is golden brown, about 2 minutes. Remove from oven, and sprinkle with chopped parsley. Enjoy!
We hope you enjoy this recipe!
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