Italian Chicken Dip Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• For the crostini: Lay the baguette slices on a baking sheet. Brush with the oil and then sprinkle with the salt, garlic powder and some fresh pepper. Bake for 15 minutes, rotating the pan halfway through. Remove the crostini from the oven and set aside. Turn the oven to broil.
• For the dip: In medium bowl, combine the ricotta with salt and pepper to taste. Mix until fully combined, then transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom. Set aside.
• In a large pan with a lid, heat the oil over medium heat. Add the onions, and sweat for 3 to 5 minutes. Add the halved grape tomatoes, chicken stock and garlic and bring to a boil; cover and reduce the heat to low. Cook until the tomatoes have softened and the mixture has thickened, about 15 minutes.
• While the tomatoes are cooking, add the sausage to a saute pan over high heat. Break up sausage with a wooden spoon and cook it through. When the sausage is finished, spoon it directly over the ricotta and spread it out evenly.
• When the tomatoes are done, spoon them over the sausage layer. Top the tomato layer with the sliced pepperoncini, marinated artichokes and roasted peppers. Place the halved ciliegine on top.
• Place the dip under the broiler and broil on high heat until the cheese has browned slightly, 2 to 3 minutes.
• Remove the dip from the broiler and top with the basil. Serve immediately with the crostini.

Steps:

• In a shallow bowl, combine Parmesan cheese, oregano, parsley, garlic salt and pepper. Dip chicken breasts in melted butter, then coat with Parmesan mixture. Place in a greased 9-in. square baking dish. Drizzle with any remaining butter. Bake, uncovered, at 425° for 15-20 minutes or until the chicken juices run clear. Serve with brussels sprouts if desired.

Steps:

• In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.)
• Preheat the grill for high heat.
• Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.