Whisk ingredients for marinade in a bowl. Place chicken in a plastic bag and pour marinade over chicken. Marinate in the fridge for 8 hours or overnight.
Heat grill to medium heat. Remove chicken from marinate and grill chicken 3-5 minutes per side or until no longer pink (this will depend on size and thickness of the chicken breast). The internal temperature when take with a meat thermometer should be 165°F.
Remove chicken from grill and place on a baking sheet.
Ranch Spread:
While the chicken is cooking, prepare the ranch spread and parmesan crumb topping.
For the ranch spread, mix grated Parmesan, pepper, garlic powder, and ranch dressing. Set aside.
Crumb Topping:
For crumb topping, mix bread crumbs, garlic powder, and butter. Set aside.
Assembly:
Pre-heat the oven to 450°F.
Top each chicken breast with a slice of provolone cheese.
Next, evenly distribute the ranch spread between the chicken.
Finally, evenly add the crumb topping to each chicken breast.
Bake for 5 minutes to allow the cheese to melt and the breadcrumbs to toast.