Parmesan Crusted Chicken

Place chicken breasts in a plastic bag and use a meat tenderizer to pound them to an even thickness.

In a mixing bowl, prepare the marinade by combining 1/2 cup ranch dressing, 1 tbsp olive oil, garlic powder, salt, pepper, dried basil, and lemon juice. Whisk well.

Add the flattened chicken breasts to the marinade, ensuring they are fully coated. Let marinate for at least 15 minutes.

In a small bowl, combine the shredded mozzarella and provolone cheeses. Set aside.

In another small bowl, create the cheese spread by mixing 1/4 cup ranch dressing and 1/4 cup Parmesan cheese. Stir until combined and set aside.

Place the stuffing mix into a large plastic bag and crush with a meat tenderizer until it resembles coarse breadcrumbs.

In a bowl, combine the crushed stuffing mix, 1/4 cup Parmesan cheese, and 3 tbsp melted butter. Stir to combine and set aside.

Heat 2 tbsp butter and 1 tbsp olive oil in a large, oven-safe skillet over medium-high heat.

Sear the marinated chicken breasts for 3-5 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.

Remove the skillet from the heat. Spread the ranch and Parmesan mixture evenly over each seared chicken breast.

Top with the shredded mozzarella and provolone cheese blend.

Place the skillet under the broiler until the cheese is melted and bubbly, about 2-3 minutes.

Carefully remove the skillet from the oven and sprinkle the breadcrumb topping over the melted cheese.

Return the skillet to the broiler for another 1-2 minutes, or until the topping is golden brown and crispy. Watch closely to prevent burning.

Garnish with fresh parsley, if desired, and serve immediately.