Marinate the Chicken:

• In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and black pepper.
• Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them.
• Seal or cover and refrigerate for at least 2-3 hours, preferably overnight, to allow the flavors to infuse.

Cook the Chicken:

• Preheat your grill or stovetop grill pan over medium-high heat.
• Remove the chicken from the marinade and let any excess drip off.
• Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
• Transfer the cooked chicken to a baking sheet lined with parchment paper.

Prepare the Parmesan Crust:

• In a bowl, combine grated Parmesan cheese, shredded Provolone cheese, and ranch dressing.
• Mix until well blended.

Prepare the Parmesan Crumb Topping:

• In a separate bowl, mix panko bread crumbs, garlic powder, grated Parmesan cheese, and melted butter until the crumbs are evenly moistened.

Assemble and Broil:

• Preheat your oven’s broiler on high.
• Spread the Parmesan crust mixture evenly over each chicken breast.
• Sprinkle the Parmesan crumb topping over the cheese layer.
• Place the baking sheet under the broiler for 2-3 minutes, or until the topping is golden brown and bubbly.
• Keep a close eye to prevent burning.

Serve:

• Remove from the oven and let the chicken rest for a couple of minutes before serving.
• Garnish with fresh parsley if desired and serve with your favorite sides.