Ingredients:

  • 4 (6 oz) chicken breasts, pounded to 1/2-inch thickness
  • 1/2 cup bottled ranch dressing
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/2 cup panko breadcrumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup ranch dressing
  • 4 slices provolone cheese
  • 2 tbsp melted unsalted butter
  • 1/4 cup shredded white cheddar

Instructions:

  1. Place the chicken breasts between sheets of plastic wrap and pound to a uniform 1/2-inch thickness using a meat mallet.
  2. Coat the chicken in 1/2 cup of ranch dressing, salt, and smoked paprika to serve as a lactic acid tenderizer and binder.
  3. Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
  4. Sear the chicken for 3-4 minutes per side until a golden-brown Maillard crust develops.
  5. In a mixing bowl, combine panko, grated parmesan, and melted butter to create the topping paste.
  6. Place one slice of provolone cheese on each seared breast.
  7. Spread the 1/4 cup ranch dressing evenly over the provolone slices.
  8. Spread the panko-parmesan mixture evenly over the top, then sprinkle with the shredded white cheddar.
  9. Transfer the oven-safe skillet to the broiler and cook for 2-3 minutes until the cheese is bubbly and reaches a mahogany color.