In a large bowl, whisk together the Italian dressing and ranch dressing to make the marinade.
Add the thin sliced chicken breasts and coat them well. Cover and refrigerate for 30 minutes or longer.
When it is time to cook, make the sauce by mixing the provolone, parmesan, and ranch dressing. Microwave in 30-second steps, stirring between each one, until mostly melted. Set aside.
Stir together the panko breadcrumbs, parmesan, garlic powder, and melted butter for the topping. Set aside.
Move your oven rack to the middle and turn the broiler to low.
Heat a large oven-safe skillet over medium heat and add the vegetable oil.
Let the extra marinade drip off the chicken, then place the pieces in the skillet without crowding.
Cook under the broiler for about 5 minutes on each side, watching closely so it does not burn.
Spoon the melted cheese sauce evenly over each chicken breast.
Sprinkle the breadcrumb topping on top.
Broil for another 5 to 10 minutes, until golden and the chicken reaches 165°F.
Serve warm.
