Serves 8 (serving size: 1 chicken breast)
Ingredients:
- 4 (4- to 5- oz.) boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon canola oil
- 2 tablespoons ranch dressing
- 3 ounces Parmesan cheese, grated (about 6 Tbsp.), divided
- 4 provolone cheese slices
- ¼ cup panko (Japanese-style breadcrumbs)
- 2 tablespoons unsalted butter, melted
- Chopped fresh flat-leaf parsley
Instructions:
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.
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.
Stir together panko, 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.
Source: myrecipes
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