Place the chicken breasts in a gallon bag, remove the air, and seal. Use a rolling pin or flat end of a meat tenderizer to pound it to about 1/2 inch thick.

Combine 1/2 cup olive oil, 1/2 cup ranch dressing, 3 Tbsp Worcestershire sauce, 1 tsp vinegar, 1 tsp lemon juice, 1 Tbsp minced garlic and 1/2 tsp black pepper in a small bowl.

Pour marinade into the bag with chicken. Let marinate in the refrigerator for 30 minutes to overnight.

For the ranch spread, mix ¼ cup of grated Parmesan and ¼ cup ranch dressing. Set aside.

For Parmesan topping, mix 1/2 cup panko, 1 tsp garlic salt, 1/3 cup grated Parmesan and 2 Tbsp melted butter. The crumbs should be evenly moistened.

Preheat the oven to 425° F. Lightly grease the dish and add 2 Tablespoons of water to the dish along with the chicken. Bake for 15-18 minutes until internal temperature reaches 165° F.

Spread 2 Tbsp ranch dressing spread on each breast, then top with Parmesan topping.

Place parmesan-topped chicken under the broiler in over until the parmesan crumb topping begins to turn light brown. Serve immediately.