Baked Chicken Parmesan Recipe
Whether you break this amazing Baked Chicken Parmesan Dip out for the playoffs or wait until the Super Bowl to share it, your guests will be treated to a warm, baked spread that tastes exactly like chicken Parmesan. Maybe even better.
I love chicken Parmesan and I love hot baked dips so it was only a matter of time before I eventually did hot chicken pram dip which ended up coming out so amazingly delicious Would make this again even if it was hard to do but it's not it's super easy you're just about to see so with that let's go ahead and get started by prepping our chicken and today I'm gonna be using a couple boneless skinless chicken breasts which we'll go ahead and season very generously with kosher salt freshly ground black pepper and a little bit of cayenne and while breasts are the classic cut to use for chicken pram this will also work beautifully with some boneless skinless thighs as would just picking up a fully cooked rotisserie chicken and pulling the meat off that but anyway .
Baked Chicken Parmesan Ingredients:
If you are using raw chicken we'll go ahead and season that generously on both side sat which point we'll head to the stove. where we're gonna cook this in some olive oil over medium-high heat which for breasts this size is gonna take you about 6 minutes or so per side and ideally. we want these just barely cooked through since don't forget our dips gonna get baked so try not to cook these two well done at this point okay even a little bit underdone is gonna be better than over. Then what we'll do once rethink that is just barely cooked through is turn off our heat and splash in about three tablespoons of cold fresh water which is gonna quickly cool down our pan. Also a much more importantly deg laze the bottom all right if you're spending time scrubbing pans your searing meat.
we seriously need to have a talk trailblazing since once we do this that surface should be clean and all that delicious goodness is going to go into whatever we're making and that's it we'll go ahead and transfer our chicken and pan drippings into this bowl where we will let it cool down completely at which point we can go ahead and dice it up and add it to the rest of our ingredients and then speaking of thereat of the ingredients while our chicken is cooling we can go ahead admix.
Those up which for me is gonna start with some ricotta cheese which could if you want to be cream cheese instead okay .
I kept going back and forth on which would be better and there's really no way I'm gonna know for sure until I tryst both ways which of course is what a real dip scientist would do but anyway. we will also add a nice big pinch of our salt and pepper mixture and then to our soft cheese we will also add some grated cheese and I'm gonna do half mozzarella and half Monterey Jack which is basically just like mozzarella only.
It has a little more flavor and then we will finish up. The cheese phase with one ounce of freshly and finely grated Parmesan and of course we're using the real stuff parmigiana-Norwegian accept no substitutes in fact .If you're stuck for a gift for a foodie friend ears just buys hunk of Norwegian wrap it up and it'll be one of the best gifts they ever got and then what we'll do before adding the rest of the ingredients is give this quick mix with a spoon just to make sure All those different cheeses are evenly distributed. Then once that's been accomplished we can go ahead and add our now cooled and cut up chicken along with of course all those precious pan drippings and accumulated juices and as you can see i diced my chicken but you could also shred it. A little different texture all right that's up to you I mean you are after all the Britney Street of how you prep your meat in case you're wondering that's my niece's name and she's the only person. I know the likes chicken pram more than I do but anyway we'll go ahead and finish this up with a couple cups of marinara or they're prepared tomato sauce of your choice .
we will take a fork and mix this until it's just combined and then besides this the only other thing we're going to need to prep would be a little bit of breadcrumb mixture for the top so what we'll do is toss some pinko style breadcrumbs since those are the nice big jagged ones and we'll toss those right into that dirty bowl we had our chickening because why dirty another one Plus this Bowl came per flavored and then to that we will also add a nice splash of olive oi lat which point we'll take a freakishly small wooden spoon and give this a mix and that's it we'll just mix those until they're coated with oil and once these are set .
we can move on to final assembly which means transferring our chicken-mixture into an unreleased baking dish or pan oh yeah you heard me unreleased even though almost every other big dip recipe calls for a greased pan but we're not going to do that because it really doesn't make any difference and people just do it out of habit and that's exactly the kind of brainless routine.
I Want you to repel against in the kitchen and then what we'll do once our chickens in just go ahead and top that with our oiled crumbs before we finish it off with a little bit of our three grated cheeses but please don't overdo it all right we just want a fairly light dusting of Parmesan and then just a little sprinkling of our mozzarella and Monterey Jack otherwise what's gonna happen if we put a whole bunch is conceit bakes it's all gonna fuse to those bread crumbs and whoever takes the first bite is gonna get like half a pound of cheese on their Cronin so please shows little bit of restraint and that's it once cheesed this is now ready to transfer into the center of a very hot 450 degree oven for about 20 minutes or so or until beautifully browned and bubbling and looking exactly like something you want to see right in the middle of your snack table it's your next party or festive gathering which could be the same things and then if you want go ahead and serve this right away but I feel like this really benefits from at least a 10-minute rest just to let it cool down a touch so I did let mine rest for a few minutes before serving it next to some beautiful homemade Cronin and then because every single chicken parmigiana I've ever been served in my life has always come with a sprinkling of parsley I decided to finish mine up a little garnish of that and that's it our baked chicken pram dips finally ready to enjoy and of course since we're calling it a dip I have to give it the official test to make sure it is Dibble which it was but names aside .
I really do suggest you serve this with a spoon because if people like me that will have no problem going in with the other half of that Cronin so if you want to prevent me and my double dipping fingers from going to knuckles deep make sure you have a spoon or spreading knife next to this which is not only going to be more sanitary it's going to be way easier to get on thermostatic theoretically don't worry I'm gonna practice but anyway no matter how you manage to get that on the bread you're gonna be enjoying something that pretty much tastes exactly like chicken parmigiana and unlike actual chicken pram .
where that crispy breading usually get soggy super fast because we'reserving this on nice crunchy toast not only does this taste like the real thing the textural experience is probably even better so I really did enjoy everything about this and for future party reference it was good hot warm and room temp oh and cold and off the record really good two days later main to a quesadilla so for all those reasons as well as the fact we're right in the middle of party season.I really do hope you give this a try soon.
Whether you break this amazing Baked Chicken Parmesan Dip out for the playoffs or wait until the Super Bowl to share it, your guests will be treated to a warm, baked spread that tastes exactly like chicken Parmesan. Maybe even better.
I love chicken Parmesan and I love hot baked dips so it was only a matter of time before I eventually did hot chicken pram dip which ended up coming out so amazingly delicious Would make this again even if it was hard to do but it's not it's super easy you're just about to see so with that let's go ahead and get started by prepping our chicken and today I'm gonna be using a couple boneless skinless chicken breasts which we'll go ahead and season very generously with kosher salt freshly ground black pepper and a little bit of cayenne and while breasts are the classic cut to use for chicken pram this will also work beautifully with some boneless skinless thighs as would just picking up a fully cooked rotisserie chicken and pulling the meat off that but anyway .
Baked Chicken Parmesan Ingredients:
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- hot red pepper flakes, to taste
- 6 boneless skinless chicken breasts (I used 5, but they were huge!)
- 2 cups marinara sauce
- 1/4 cup chopped basil
- 8 oz mozzarella, shredded
- 4 oz Parmesan, grated
- 1 (5-oz) package garlic croutons
If you are using raw chicken we'll go ahead and season that generously on both side sat which point we'll head to the stove. where we're gonna cook this in some olive oil over medium-high heat which for breasts this size is gonna take you about 6 minutes or so per side and ideally. we want these just barely cooked through since don't forget our dips gonna get baked so try not to cook these two well done at this point okay even a little bit underdone is gonna be better than over. Then what we'll do once rethink that is just barely cooked through is turn off our heat and splash in about three tablespoons of cold fresh water which is gonna quickly cool down our pan. Also a much more importantly deg laze the bottom all right if you're spending time scrubbing pans your searing meat.
we seriously need to have a talk trailblazing since once we do this that surface should be clean and all that delicious goodness is going to go into whatever we're making and that's it we'll go ahead and transfer our chicken and pan drippings into this bowl where we will let it cool down completely at which point we can go ahead and dice it up and add it to the rest of our ingredients and then speaking of thereat of the ingredients while our chicken is cooling we can go ahead admix.
Those up which for me is gonna start with some ricotta cheese which could if you want to be cream cheese instead okay .
I kept going back and forth on which would be better and there's really no way I'm gonna know for sure until I tryst both ways which of course is what a real dip scientist would do but anyway. we will also add a nice big pinch of our salt and pepper mixture and then to our soft cheese we will also add some grated cheese and I'm gonna do half mozzarella and half Monterey Jack which is basically just like mozzarella only.
It has a little more flavor and then we will finish up. The cheese phase with one ounce of freshly and finely grated Parmesan and of course we're using the real stuff parmigiana-Norwegian accept no substitutes in fact .If you're stuck for a gift for a foodie friend ears just buys hunk of Norwegian wrap it up and it'll be one of the best gifts they ever got and then what we'll do before adding the rest of the ingredients is give this quick mix with a spoon just to make sure All those different cheeses are evenly distributed. Then once that's been accomplished we can go ahead and add our now cooled and cut up chicken along with of course all those precious pan drippings and accumulated juices and as you can see i diced my chicken but you could also shred it. A little different texture all right that's up to you I mean you are after all the Britney Street of how you prep your meat in case you're wondering that's my niece's name and she's the only person. I know the likes chicken pram more than I do but anyway we'll go ahead and finish this up with a couple cups of marinara or they're prepared tomato sauce of your choice .
we will take a fork and mix this until it's just combined and then besides this the only other thing we're going to need to prep would be a little bit of breadcrumb mixture for the top so what we'll do is toss some pinko style breadcrumbs since those are the nice big jagged ones and we'll toss those right into that dirty bowl we had our chickening because why dirty another one Plus this Bowl came per flavored and then to that we will also add a nice splash of olive oi lat which point we'll take a freakishly small wooden spoon and give this a mix and that's it we'll just mix those until they're coated with oil and once these are set .
we can move on to final assembly which means transferring our chicken-mixture into an unreleased baking dish or pan oh yeah you heard me unreleased even though almost every other big dip recipe calls for a greased pan but we're not going to do that because it really doesn't make any difference and people just do it out of habit and that's exactly the kind of brainless routine.
I Want you to repel against in the kitchen and then what we'll do once our chickens in just go ahead and top that with our oiled crumbs before we finish it off with a little bit of our three grated cheeses but please don't overdo it all right we just want a fairly light dusting of Parmesan and then just a little sprinkling of our mozzarella and Monterey Jack otherwise what's gonna happen if we put a whole bunch is conceit bakes it's all gonna fuse to those bread crumbs and whoever takes the first bite is gonna get like half a pound of cheese on their Cronin so please shows little bit of restraint and that's it once cheesed this is now ready to transfer into the center of a very hot 450 degree oven for about 20 minutes or so or until beautifully browned and bubbling and looking exactly like something you want to see right in the middle of your snack table it's your next party or festive gathering which could be the same things and then if you want go ahead and serve this right away but I feel like this really benefits from at least a 10-minute rest just to let it cool down a touch so I did let mine rest for a few minutes before serving it next to some beautiful homemade Cronin and then because every single chicken parmigiana I've ever been served in my life has always come with a sprinkling of parsley I decided to finish mine up a little garnish of that and that's it our baked chicken pram dips finally ready to enjoy and of course since we're calling it a dip I have to give it the official test to make sure it is Dibble which it was but names aside .
I really do suggest you serve this with a spoon because if people like me that will have no problem going in with the other half of that Cronin so if you want to prevent me and my double dipping fingers from going to knuckles deep make sure you have a spoon or spreading knife next to this which is not only going to be more sanitary it's going to be way easier to get on thermostatic theoretically don't worry I'm gonna practice but anyway no matter how you manage to get that on the bread you're gonna be enjoying something that pretty much tastes exactly like chicken parmigiana and unlike actual chicken pram .
where that crispy breading usually get soggy super fast because we'reserving this on nice crunchy toast not only does this taste like the real thing the textural experience is probably even better so I really did enjoy everything about this and for future party reference it was good hot warm and room temp oh and cold and off the record really good two days later main to a quesadilla so for all those reasons as well as the fact we're right in the middle of party season.I really do hope you give this a try soon.
0 Comments