Parmesan Crusted Chicken

This is Take 2 of my Parmesan Crusted Chicken. Give this a try - and let me know what you think - or how you changed it to make it your own. Here is the full recipe:

Ingredients: This makes 8 servings – cut in half if desired.
4 Boneless, Skinless Chicken Breasts
1 Cup Ranch Dressing (Low Fat Dressing, if preferred)
2 Cup Package Shredded Parmesan Cheese
1 Cup Panko Bread Crumbs
¼ Cup Melted Butter
1 Teaspoon Garlic Salt
Salt and Pepper – To Taste

Directions:
1. In a small bowl, combine the dressing and 2/3 Cup of Shredded Parmesan Cheese. In another small bowl, combine ½ Cup Shredded Parmesan Cheese, Breadcrumbs, Garlic Salt, and Melted Butter. Set those 2 aside.
2. Position rack in the middle of the oven, and turn to “Broil.” Slice the Chicken Breasts in half (so they are not so thick). Then cover with plastic wrap and pound out until ½” thick. Coat 2 large “oven safe” non-stick pans (my preference is Cast Iron) with a cooking spray – or Olive Oil and place over medium-high heat (preheat the pans if using Cast Iron). Season the Chicken with Salt and Pepper and cook until browned and cooked through.
3. Spread each Chicken Breast with the Ranch Dressing mixture, then add the Breadcrumb mixture to the top of the Chicken. Finally, sprinkle the Mozzarella Cheese over the tops of the Crumbs. Place in the oven for a few minutes – until the cheese is melted and browned.

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