Parmesan Crusted Chicken
1/2 cup Parmesan Cheese, divided
1/4 cup ranch dressing
1/2 cup bread crumbs
1 1/4 tsp. garlic salt, divided
1/3 cup shredded Parmesan
2 tablespoons melted butter
4 boneless skinless chicken breasts
2 tablespoons canola oil
1 cup shredded provolone cheese
For the ranch spread, mix 1/4 cup grated Parmesan and ranch dressing.
For the Parmesan Crumb topping, mix bread crumbs, 1/4 tsp. garlic salt, shredded Parmesan and remaining grated Parmesan. Mix together with the 2 table. melted butter. Mixture needs to be evenly moist.
Sprinkle both sides of chicken with remaining garlic salt. Place in large non-stick skillet with oil. Cook 6 - 7 minutes on each side. Chicken should be golden brown.
Transfer cooked chicken to oven safe casserole dish. Spread each breast with ranch spread, top with provolone and Parmesan crumb topping. Place chicken under broiler until cheese melts and crumb topping begins to turn light brown.
This is so good. I served this with Mashed Potatoes, fresh green beans, and homemade rolls. Pound Cake was our dessert.