Name: Baked Chicken Parmesan Dip
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Whole-milk ricotta cheese - 1 cup; Skinless, boneless chicken breast halves - 1 pound; Salt and freshly ground black pepper to taste - 1 pinch; Cayenne pepper, or to taste - 1 pinch; Olive oil, divided - 4 tablespoons; Cold water - 3 tablespoons; Grated mozzarella cheese - 8 ounces; Grated Monterey Jack cheese - 8 ounces; Grated Parmigiano-Reggiano cheese - 1 ounce; Prepared marinara sauce - 2 cups; Panko bread crumbs - ½ cup; Olive oil - 2 tablespoons; Grated Parmigiano-Reggiano cheese, or to taste - 2 tablespoons; Grated mozzarella cheese, or to taste - 2 tablespoons; Grated Monterey Jack cheese, or to taste - 2 tablespoons; (packed) coarsely chopped fresh Italian parsley - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Baked Chicken Parmesan Dip

1. Whole-milk ricotta cheese - 1 cup

2. Skinless, boneless chicken breast halves - 1 pound

3. Salt and freshly ground black pepper to taste - 1 pinch

4. Cayenne pepper, or to taste - 1 pinch

5. Olive oil, divided - 4 tablespoons

6. Cold water - 3 tablespoons

7. Grated mozzarella cheese - 8 ounces

8. Grated Monterey Jack cheese - 8 ounces

9. Grated Parmigiano-Reggiano cheese - 1 ounce

10. Prepared marinara sauce - 2 cups

11. Panko bread crumbs - ½ cup

12. Olive oil - 2 tablespoons

13. Grated Parmigiano-Reggiano cheese, or to taste - 2 tablespoons

14. Grated mozzarella cheese, or to taste - 2 tablespoons

15. Grated Monterey Jack cheese, or to taste - 2 tablespoons

16. (packed) coarsely chopped fresh Italian parsley - 1 teaspoon

How to cook deliciously - Baked Chicken Parmesan Dip

1. Stage

Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.

2. Stage

Preheat the oven to 450 degrees F (230 degrees C).

3. Stage

Season chicken with salt, pepper, and cayenne.

4. Stage

Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.

5. Stage

Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.

6. Stage

Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.

7. Stage

Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.

8. Stage

Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.

9. Stage

Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.