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Cut two large chicken breasts in half or use four thin-cut chicken breasts.
Mix together ranch dressing, Italian dressing, garlic powder, onion powder, dried basil, black pepper, and the juice of a lemon.
Pour the marinade over the chicken and let it marinate for at least 30 minutes, or overnight.
In a bowl, mix together ½ cup of ranch dressing and 2 and ½ oz of shredded parmesan cheese.
In another bowl, mix 1 cup of Italian-style panko breadcrumbs, 1 cup of grated parmesan, and 4 tablespoons of melted butter.
Cook the chicken in avocado oil and butter in a skillet over medium heat.
When the chicken is done, top each piece with a slice of provolone and half a slice of mozzarella.
Top with the ranch and parmesan mixture.
Broil on low for about 5 minutes or until the cheese is melted.
Take it out and top it with the breadcrumbs.
Put it back in the oven for about 5 more minutes until the breadcrumbs are nice and toasty.