Juicy Grilled Chicken with Ranch and Parmesan Crust Recipe - Beard and Bonnet

Ingredients

• 4 boneless skinless chicken breasts, pounded to 0.75 inch thickness
• 1 cup shredded provolone cheese
• ¼ cup grated Parmesan cheese
• ⅓ cup shredded Parmesan cheese
• ½ cup (120 milliliters) olive oil
• ½ cup (120 milliliters) bottled ranch dressing
• 3 tablespoons (45 milliliters) Worcestershire sauce
• 1 teaspoon (5 milliliters) vinegar
• 1 teaspoon (5 milliliters) lemon juice
• 1 tablespoon (15 milliliters) minced garlic
• 0.5 teaspoon (2.5 milliliters) pepper
• ¼ cup (60 milliliters) bottled ranch dressing
• ½ cup panko bread crumbs
• 1 teaspoon garlic salt
• 2 tablespoons (30 milliliters) melted butter