Ingredients:

  • 4 (6-oz) Boneless Skinless Chicken Breasts
  • 2 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 4 slices Provolone Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Melted Butter, unsalted
  • 1/3 cup Premium Ranch Dressing
  • 2 cloves Garlic, minced
  • 1/4 cup Shredded White Cheddar

Instructions:

  1. Place the 4 (6 oz) chicken breasts between plastic wrap and pound to 1/2 inch thickness. This ensures even cooking through the center.
  2. Rub the 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper over all sides of the chicken.
  3. Heat your skillet over medium high heat and cook until golden brown, about 3 to 4 minutes per side.
  4. In a bowl, combine the 1/2 cup panko, 1/2 cup Parmesan, 1/4 cup white cheddar, 1/4 cup melted butter, and 2 cloves minced garlic.
  5. Place one slice of provolone cheese on each seared breast while they are still in the pan.
  6. Spread 1/3 cup ranch dressing (divided) over the top of the provolone slices.
  7. Pack the panko mixture onto the ranch layer until the chicken is fully covered.
  8. Place the pan under the broiler for 2 to 3 minutes until the crust is bubbling and dark gold.
  9. Remove from heat and let it sit for 5 minutes until the juices redistribute.
  10. Plate the chicken while the crust is at its peak crunch.