4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1/2 cup breadcrumbs
1/4 cup melted butter
4 boneless skinless chicken breasts, pounded to 3/4 inch thickness
1 cup shredded provolone
Marinade:

½ cup olive oil
½ cup bottled ranch dressing
3 Tbsp Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 Tbsp minced garlic
1/2 tsp pepper
Ranch Spread:

¼ cup grated Parmesan
¼ cup bottled ranch dressing
Parmesan Crumb Topping:

½ cup panko bread crumbs
1 tsp garlic salt
⅓ cup shredded Parmesan
2 Tbsp melted butter

4 boneless, skinless chicken breasts 1 cup grated Parmesan cheese 1/2 cup breadcrumbs 1/4 cup melted butter 4 boneless skinless chicken breasts, pounded to 3/4 inch thickness 1 cup shredded provolone 3 Tbsp Worcestershire sauce 1 tsp vinegar 1 tsp lemon juice 1 Tbsp minced garlic 1/2 tsp pepper 1 tsp garlic salt 2 Tbsp melted butter

Marinate the Chicken: Combine ingredients for marinade and pour over chicken. Let marinate in the refrigerator for 2-3 hours or overnight.
Grill the Chicken: Grill the marinated chicken breasts for 12-15 minutes, until fully cooked.
Prepare Ranch Spread: While the chicken is grilling, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.
Prepare Parmesan Crumb Topping: Mix bread crumbs, garlic salt, shredded Parmesan, and melted butter. Ensure the crumbs are evenly moistened.
Assembly and Broil: Preheat the broiler and position the rack in the center of the oven. Transfer the grilled chicken to an oven-safe casserole dish. Spread 2 tablespoons of the ranch spread on each chicken breast, then top with shredded provolone and the Parmesan crumb topping. Place under the broiler until the cheese melts and the crumb topping turns light brown.
Serve: Serve immediately.