5 chicken breasts
1 cup shredded 5-cheese Italian blend
Marinade
1/2 cup olive oil
1/2 ranch dressing
3 tbsp worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 tbsp minced garlic
1/2 tsp pepper
Mix all marinade ingredients together and cover chicken in large baggie. Refrigerate at least 2 hours up to overnight.
Ranch Spread
1/4 cup grated parmesan
1/3 cup ranch dressing
mix parm and ranch well, set aside.
Parmesan Crust Topping
1/2 cup panko bread crumbs
1 tsp garlic salt
1/3 cup shredded parmesan
2 tbsp melted butter
mix topping ingredients together, set aside.
Take chicken out of refrigerator and let sit 30 minutes. Grill chicken breast until cooked through. Evenly distribute the ranch spread on each chicken breast. Sprinkle each breast with 5-cheese blend. Top each breast with crust topping. Broil until cheese melts and crumb topping begins to brown.
