Things needed:
Independent life for the elderly
4 skinless, boneless chicken breasts that have been pounded to a thickness of 1/4 inch
Grated provolone cheese, measuring 1 cup
Blend together the marinade ingredients with half a cup of olive oil.
ranch dressing, measuring half a cup when made
sauce with three tablespoons of Worcestershire sauce
one teaspoon of vinegar
Half a teaspoon of lemon juice
1-tablespoon smashed garlic
quarter of a teaspoon of pepper
The Ranch: A place for the elderly
“Ranch dressing”—quarter cup, 1/4 cup of grated Parmesan
Crumbs of Parmesan Sprinkle with half a cup of panko bread crumbs.
Use one teaspoon of garlic salt.
⅓ cup of grated Parmesan cheese 2 tablespoons of sliced butter
Instructions:
In a bowl, mix all the marinade ingredients and pour over the chicken. Marinate in the fridge for at least two or three hours, preferably all night. When the chicken is done, grill it for 12 to 15 minutes.
-Make the ranch dressing and the parmesan crumble topping while the chicken is in the oven.
To make the ranch spread, combine 1/4 cup of grated Parmesan with 1/4 cup of ranch dressing. Put aside.
As a topping, combine bread crumbs, garlic salt, grated Parmesan, and butter to make Parmesan crumb topping. Make sure the crumbs are soaked all over.
Setup: -Center the oven on the rack. Warm up the broiler.
-Place the cooked chicken in a casserole dish that may be placed in the oven.
On each breast, apply 2 teaspoons of ranch spread. Sprinkle provolone and Parmesan crumbs on top.
To make the cheese melt and the crumb topping slightly brown, broil the chicken for a few minutes. Make sure to serve right away.