INGREDIENTS
4
boneless, skinless chicken breasts, pounded to 3/4 inch thickness
1 cup
shredded provolone
1/2 cup
olive oil
1/2 cup
prepared ranch dressing
3 tbsp
Worcestershire sauce
1 tsp
vinegar
1 tsp
lemon juice
1 tbsp
minced garlic
1/2 tsp
pepper
1/4 cup
grated Parmesan
1/4 cup
ranch dressing
1/2 cup
panko bread crumbs
1 tsp
garlic salt
1/3 cup
shredded Parmesan
2 tbsp
melted butter