Baked Chicken Parmesan Dip - Food Wishes

Ingredients

• 2 pieces Boneless Skinless Chicken Breasts (about 1 pound total, trimmed and seasoned)
• 1 teaspoon Kosher Salt (for seasoning the chicken)
• 1/2 teaspoon Freshly Ground Black Pepper (for seasoning the chicken)
• 1/4 teaspoon Cayenne Pepper (adds a subtle heat)
• 3 tablespoons Olive Oil (2 tbsp for searing, 1 tbsp for breadcrumb coating; extra‑virgin recommended)
• 1 cup Ricotta Cheese (full‑fat for creaminess; can substitute cream cheese)
• 1 cup Mozzarella Cheese (shredded, part‑skim)
• 1 cup Monterey Jack Cheese (shredded)
• 1 ounce Parmesan Cheese (freshly grated Parmigiano‑Reggiano; no substitutes for authentic flavor)
• 2 cups Marinara Sauce (store‑bought or homemade tomato sauce)
• 1/2 cup Panko Breadcrumbs (Japanese‑style, large jagged crumbs)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, then season both sides generously with kosher salt, freshly ground black pepper, and cayenne pepper.

   Time: PT2M

2. Sear the Chicken

   Heat 2 Tbsp olive oil in a skillet over medium‑high heat. Add the chicken and cook about 6 minutes per side, until just barely cooked through (still slightly pink in the center).

   Time: PT12M

   Temperature: medium‑high heat

3. Deglaze the Pan

   Turn off the heat and splash in 3 Tbsp cold water, stirring to loosen the browned bits from the bottom of the skillet.

   Time: PT1M

4. Transfer and Cool Chicken

   Move the chicken and all pan drippings to a large mixing bowl. Let the mixture cool completely (about 5 minutes).

   Time: PT5M

5. Dice the Chicken

   Once cooled, dice the chicken into bite‑size pieces (or shred if you prefer a different texture).

   Time: PT3M

6. Combine Cheeses

   In a separate bowl, combine the ricotta, shredded mozzarella, shredded Monterey Jack, and grated Parmesan. Add a pinch of salt and pepper and stir until evenly mixed.

   Time: PT5M

7. Add Chicken and Drippings to Cheese Mixture

   Fold the diced chicken and the collected pan drippings into the cheese mixture until just combined.

   Time: PT2M

8. Stir in Marinara Sauce

   Add the marinara sauce to the bowl and stir until the mixture is uniformly coated.

   Time: PT2M

9. Prepare Breadcrumb Topping

   In a small bowl, toss the panko breadcrumbs with 1 Tbsp olive oil until lightly coated.

   Time: PT2M

10. Assemble the Dip

    Transfer the chicken‑cheese‑sauce mixture to an ungreased 9×13‑inch baking dish, spreading it into an even layer.

    Time: PT5M

11. Add Topping and Extra Cheese

    Sprinkle the oiled panko over the top, then lightly dust with a little extra grated Parmesan and a pinch of mozzarella/Monterey Jack.

    Time: PT2M

12. Bake the Dip

    Place the dish in a preheated 450°F oven and bake for about 20 minutes, or until the top is golden brown and the dip is bubbling.

    Time: PT20M

    Temperature: 450°F

13. Rest and Garnish

    Remove from the oven and let the dip rest for 10 minutes. Sprinkle chopped fresh parsley over the surface before serving.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g