Parmesan Crusted Chicken

Preheat your oven to 350°F (175°C).

Season chicken breasts generously on both sides with salt, pepper, garlic powder, onion powder, and paprika.

In a mixing bowl, whisk together olive oil, 1/4 cup of ranch dressing, lemon juice, Worcestershire sauce, and minced garlic to create the marinade.

Place the seasoned chicken in a 9x13 inch baking dish. Pour the marinade over the chicken and use tongs to flip and coat each piece on all sides.

In a separate microwave-safe bowl, combine the cubed provolone, parmesan, and mozzarella cheeses with the remaining 6 tablespoons of ranch dressing.

In another small bowl, prepare the panko topping by mixing together the panko breadcrumbs, melted butter, garlic powder, and a dash of salt.

Microwave the cheese and ranch mixture in 30-second increments, stirring in between, until it is melty but not fully melted.

Spoon the melted cheese mixture evenly over the chicken in the baking dish.

Sprinkle the garlic panko breadcrumb mixture over the cheese topping.

Bake for 30 minutes, or until the chicken is cooked through and the topping is golden brown and bubbly.

Serve hot with your favorite sides like mashed potatoes and asparagus. Garnish with fresh parsley if desired.