In a bowl, combine the Italian dressing and Ranch dressing. Place the chicken breasts in a resealable bag and pour in the marinade. Seal the bag, removing the air, and refrigerate for at least 30 minutes (up to 2 hours for extra flavor).

Preheat your oven’s broiler on high.

Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat it dry. Season with salt and pepper, then cook for about 5 minutes per side, or until golden brown and fully cooked through. The internal temperature should reach 165°F (74°C).

In a separate bowl, combine the panko breadcrumbs, Parmesan cheese, melted butter, garlic powder, and Italian seasoning. Mix until it forms a sandy texture.

Place the cooked chicken on a baking sheet. Top each piece with a slice of Provolone cheese, then sprinkle the breadcrumb mixture evenly over the top.

Place the baking sheet under the preheated broiler for about 2-3 minutes, or until the crust is golden brown and crispy. Keep an eye on it to avoid burning.

Remove from the oven, let the chicken rest for a few minutes, then serve with your favorite sides like roasted vegetables or mashed potatoes.