French Onion Dip Chicken With Parmesan Zucchini And Tomatoes Stovetop Cooking Recipes

FRENCH ONION DIP CHICKEN WITH PARMESAN ZUCCHINI AND TOMATOES STOVETOP COOKING

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using salmon fillets, pat dry and season flesh side with garlic pepper. Follow same instructions as chicken in Step 1, cooking salmon, skin side up at first, until it reaches minimum internal temperature, 4-6 minutes per side. If using sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 5-7 minutes per side. If using NY strip steak, follow same instructions as chicken in Step1, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve. 1 Cook the Chicken Pat chicken dry, and cover one side entirely with garlic pepper.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan, seasoned side down. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Rest chicken, 3 minutes.While chicken cooks, prepare ingredients. 2 Prepare the Ingredients Mince chives.Halve tomatoes.Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.Mince garlic.Finely crush crackers. Combine crackers and Parmesan in a mixing bowl. Set aside. 3 Cook the Vegetables Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.Add zucchini, tomato, and garlic to hot pan. Stir often until combined and beginning to soften, 1-2 minutes.Add 1/2 tsp. salt and a pinch of pepper. Stir occasionally until zucchini is tender and vibrant green, 4-6 minutes.Remove from burner.While vegetables cook, make sauce. 4 Make Sauce and Finish Dish In another mixing bowl, combine chives, sour cream, caramelized onion jam, 1 tsp. water, and a pinch of salt and pepper.Plate dish as pictured on front of card, topping chicken with sauce and vegetables with Parmesan and cracker mixture. Bon appétit!

BAKED CHICKEN PARMESAN DIP

Steps:

• 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.