Baked Chicken Parmesan Dip Recipe

Recipesfull introduces to you: Popular Recipes. (Baked Chicken Parmesan Dip Recipe). I love chicken Parmesan, and I love hot, baked dips, so it was only a matter of time before I did a hot chicken Parmesan dip. I would make this again even if it were hard to do, but luckily it's super easy. Unlike actual chicken Parmesan where that crispy breading gets soggy super fast, this goes over crunchy toast so the textural experience is probably even better. Serve hot, warm, or room temperature, with lots of crispy crostini.

Brief

Prep 15 mins

Cook: 35 mins

Additional: 8hrs10 mins

Total: 9hrs

Servings: 10

Yield: 10 servings

Baked Chicken Parmesan Dip Recipe

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

Appetizer and Snack

Directions

Step 1

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

Step 2

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

Step 3

Season chicken with salt pepper and cayenne.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Nutritional Information

Baked Chicken Parmesan Dip Recipe

Servings Per Recipe:10

Calories: 378.1

% Daily Value *

Protein: 26.7g 53%

Carbohydrates: 12.8g 4%

Dietary Fiber: 1.3g 5%

Sugars: 4.9g

Fat: 24.7g 38%

Saturated Fat: 10.6g 53%

Cholesterol: 74.1mg 25%

Vitamin A Iu: 663.5IU 13%

Niacin Equivalents: 11.2mg 86%

Vitamin B6: 0.3mg 20%

Vitamin C: 1.2mg 2%

Folate: 17.8mcg 4%

Calcium: 488.7mg 49%

Iron: 1.1mg 6%

Magnesium: 36.4mg 13%

Potassium: 310.1mg 9%

Sodium: 635.2mg 25%

Thiamin: 0.1mg 6%

Calories From Fat: 222.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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