In a mixing bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal and refrigerate for 2-3 hours or overnight.

Preheat a grill to medium-high heat or an oven to 375°F (190°C). Remove the chicken from the marinade, allowing excess to drip off. Grill or cook the chicken for 12-15 minutes, flipping once, until fully cooked and the internal temperature reaches 165°F (74°C).

In a small bowl, mix grated Parmesan and ranch dressing until smooth and creamy. Set aside.

In another bowl, combine panko bread crumbs, garlic salt, shredded Parmesan, and melted butter. Mix until evenly moistened and set aside.

Transfer the grilled chicken breasts to an oven-safe casserole dish. Spread 2 tablespoons of ranch spread over each chicken breast. Top with shredded provolone cheese and the Parmesan crumb topping, pressing gently to adhere.

Position the oven rack in the center and preheat the broiler. Broil the chicken for 2-4 minutes, watching closely, until the cheese melts and the crumb topping turns golden brown. Avoid over-broiling to prevent burning.

Garnish the chicken with fresh herbs like parsley or chives. Serve immediately with sides such as roasted vegetables, mashed potatoes, or a fresh salad.