Italian Chicken Dip Recipes

ITALIAN CHICKEN DIP

Steps:

• 1. Pre-heat oven to 350 degrees. Boil chicken in large pot.
• 2. When done, shred chicken with 2 forks. Reserve chicken stock in case dip is too thick. (can add a little stock)
• 3. Take basil and tarragon and rub between hands to let the flavors come out.
• 4. Take the shredded chicken and mix with the salad dressing and reserved stock. Add the spices and mix well. Salt and pepper to taste. Mix well.
• 5. In a large pot, heat chicken mixture on medium heat. Add the cream cheese and melt.
• 6. Next, add 2 cups mozzarella and melt.
• 7. Transfer to a casserole dish sprayed with non-stick cooking spray.
• 8. Add the remaining 1 cup of mozzarella cheese on top of the chicken mixture.
• 9. Bake at 350* for 20 minutes increase the temp to 400* and bake for 10 minutes to make golden brown. Serve with corn chips, tortilla chips or any other chip or crackers.
• 10. Note: Can double recipe and place in a slow cooker. Still add part of mozzarella cheese on top. Heat on low.

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.