Baked Chicken Parmesan Dip

By Chef John

4.47 / 5

15min

35min

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1 cup whole-milk ricotta cheese
1 pound skinless, boneless chicken breast halves
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper or to taste
4 tablespoons olive oil divided
3 tablespoons cold water
8 ounces grated mozzarella cheese
8 ounces grated Monterey Jack cheese
1 ounce grated Parmigiano-Reggiano cheese
2 cups prepared marinara sauce
½ cup panko bread crumbs
2 tablespoons olive oil
2 tablespoons grated Parmigiano-Reggiano cheese or to taste
2 tablespoons grated mozzarella cheese or to taste
2 tablespoons grated Monterey Jack cheese or to taste
1 teaspoon (packed) coarsely chopped fresh Italian parsley