Preparation Steps

• Place chicken breast cutlets and Italian salad dressing in a large zip-top bag or container. Marinate in the refrigerator for at least 2 hours or overnight.
• Preheat oven to 475°F. Remove chicken from refrigerator and allow to come to room temperature.
• In a small bowl, combine shredded Italian cheese blend and bottled ranch dressing. Set aside.
• In another small bowl, mix melted butter, panko breadcrumbs, garlic salt, and dried parsley flakes. Set aside.
• Heat olive oil in a 10-12 inch heavy-duty oven-safe skillet over medium-high heat.
• Add chicken cutlets to hot skillet, letting excess dressing drip off. Cook 4-5 minutes per side until browned.
• Turn off heat. Evenly spread cheese and ranch mixture over chicken breasts.
• Sprinkle 2 tablespoons of breadcrumb mixture on top of each cheese-topped chicken cutlet.
• Place skillet in preheated oven. Bake 8-10 minutes until cheese is melted and breadcrumbs are golden and crispy.
• Remove skillet from oven and let chicken rest 3-5 minutes before serving.