1. Marinate the chicken in 1 1/2 cups of Italian dressing for at least 2-4 hours or overnight.

2. Remove the chicken breast from the Italian dressing.

3. Remove the chicken from the marinade and allow it to rest.

4. While the chicken is resting, prepare the ranch spread and parmesan topping.

5. For the ranch spread: In a small bowl, combine the grated parmesan cheese and ranch dressing. Mix until fully combined and set aside.

6. For the parmesan topping: In another small bowl, combine the panko bread crumbs, garlic salt, grated parmesan cheese, and melted butter. Mix until fully combined and the bread crumbs are moistened.

7. Preheat the grill to medium-high heat.

8. Transfer the chicken to the grill. Spread 2 tablespoons of the ranch spread over each chicken.

9. Evenly divide and sprinkle the shredded provolone over each chicken breast.

10. Evenly divide and top each chicken breast with the panko and parmesan topping.

11. Grill the chicken until the cheese melts and the parmesan topping begins to turn light brown.

12. Garnish with fresh parsley and serve. Enjoy!