Parmesan Crusted Chicken

Slice two large chicken breasts in half horizontally to create four thin cutlets.

In a bowl, whisk together the marinade ingredients: 1/4 cup ranch dressing, 1/4 cup Italian dressing, garlic powder, onion powder, dried basil, black pepper, and the juice of a lemon.

Pour the marinade over the chicken in a resealable bag and let it marinate for at least 30 minutes, or ideally overnight.

In a small bowl, mix together 1/2 cup of ranch dressing and 2.5 oz of shredded Parmesan cheese for the creamy topping. Set aside.

In another bowl, combine 1 cup of Italian panko breadcrumbs, 1 cup of grated Parmesan, and 4 tablespoons of melted butter for the crispy topping. Mix well and set aside.

Heat avocado oil and 1 tablespoon of butter in an oven-safe skillet over medium heat. Cook the marinated chicken for a few minutes on each side until cooked through and browned.

Once cooked, top each piece of chicken with one slice of provolone and half a slice of mozzarella cheese.

Spread the creamy ranch and Parmesan mixture evenly over the cheese-topped chicken.

Place the skillet in the oven and broil on low for about 5 minutes, or until the cheese is melted and bubbly.

Carefully remove the skillet from the oven and top the chicken with the panko breadcrumb mixture.

Return the skillet to the broiler for another 5 minutes, or until the breadcrumbs are nice and toasted.