Chicken Parmigiana dip
Hey my loves!! I have no cool story today, I’m just here to share the amazing dip I made the other day. After receiving many threats (j/k) here is this deliciousness. I only have one tip and thats to not wear any tight pants while enjoying this because you will eat more than you’re supposed to because IT’S SO DAMN GOOD!!! Like, guys this is unbelievably good GOOD! lol It’s a perfect dish to bring to any potluck or holiday party, or for any event that you need to shine, this dip will have your boss, friends, and your man singing your praises. Just watch!
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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- 1 lb chicken breast
- ¼ cup Parmesan cheese
- 1 tbsp unbleached flour
- 2 cups seasoned bread crumbs
- 1 egg +1 tbsp water
- 4 oz cream cheese softened
- ½ cup mozzarella
- ½ cup Parmesan cheese
- 2 tsp itialian seasoning
- Pinch salt and pepper
- crushed red peppers
- 1 jar Raos marinara sauce
- 6 tbsp unsalted butter
- 1 cup red onions diced
- 3 garlic cloves
- 3 cups mushrooms I use 1 pack of shitake and 1 pack of baby bellas
- Splash dry red wine I love Malbec or Pinot Noir
- 1 tsp fresh parsley
- 2 cups baby spinach
- 1 cup mozzarella cheese for layering
- 1 cup asiago or parmesan cheese for layering
- 1/2 cup provolone cheese
Ingredients
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- Season chicken with your choice of seasonings and set aside. Whisk egg and water together in a small bowl. In a medium bowl mix your ¼ cup of parmesan cheese, flour, and bread crumbs together. Dip your seasoned chicken in the egg wash, allow excess to drip off and toss in bread crumb mixture. Do this until you’ve dredged all of your chicken pieces. Heat a large skillet over a medium heat and fry until cooked through. Allow chicken to cool and then slice chicken into bite sized pieces.
- Heat 6 tbsp of butter over a medium high heat, once melted add sliced mushrooms, red onions, and garlic to pan and sautee for 10 minutes. Add seasonings and splash of red wine, cook for an additional 5 minutes. Remove from heat allow to cool.
- In a medium bowl combine mushroom-onion mixture with cream cheese and 1/2 cup of your mozzarella and 1/2 parmesan.
- Pre-heat oven to 400 degrees. Using a 9 inch square pan layer the dip as follows; spread a tbsp of marinara sauce, 1 cup of uncooked spinach, cream cheese mixture, chicken, marinara sauce, and sprinkle cheeses over this layer. Repeat until pan is full. Cover with foil and bake for 30 minutes. Remove foil and cook for an additional 10-15 minutes or until cheese is golden brown.
This dip is delicious served with garlic bread or chips. I had a little left over the following day and wrapped the remaining dip into egg roll wraps and we enjoyed chicken parmesan egg rolls for a quick second day dinner.
You can also make your own marinara sauce. Rao's is a great choice if you're looking for something with no added sugars and little carbs.
Cheeses can be subbed out for whatever you prefer, I used my favorites.
You can also leave your chicken breast whole and layer it like instructed and eat it as a casserole (this is how I enjoyed mine since I'm doing my best to eat no carbs. If doing this I would suggest thinning out your breast my slicing them in half or just buying the thinly sliced chicken breast in the store.