Baked Chicken Parmesan Dip
Ingredients
- 1 cup whole-milk ricotta cheese
- 1 pound skinless, boneless chicken breast halves
- 1 pinch salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 4 tablespoons olive oil, divided
- 3 tablespoons cold water
- 8 ounces grated mozzarella cheese
- 8 ounces grated Monterey Jack cheese
- 1 ounce grated Parmigiano-Reggiano cheese
- 2 cups prepared marinara sauce
- ½ cup panko bread crumbs
- 2 tablespoons 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
- 1 teaspoon (packed) coarsely chopped fresh Italian parsley
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Instructions
- Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
- Preheat the oven to 450 degrees F (230 degrees C).
- Season chicken with salt, pepper, and cayenne.
- 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.
- 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.
- Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
- Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
- Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
- Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.
Source
Original recipe: View Original
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