4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness

Marinade: 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper

Ranch Spread: 1/4 cup grated Parmesan 1/4 cup ranch dressing

Parmesan Crumb Topping: 1/2 cup panko bread crumbs 1 teaspoons garlic salt, 1/3 cup shredded Parmesan 2 tablespoons melted butter

1 cup shredded provolone

Marinate Chicken: Combine ingredients for marinade and pour over chicken. Let marinate in refrigerator for 2-3 hours or overnight. Grill 12-15 minutes, until chicken is done. While the chicken is cooking, prepare the ranch spread and parmesan crumb topping.

For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.

For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter. The crumbs should be evenly moistened.

Bake Chicken: Position rack in center of oven. Preheat b