Chicken Parmesan Dip

Chicken Parmesan Dip

by | Mar 7, 2022 | Food and Nutrition, Media Recipe, Recipes

Looking for a tasty appetizer that will please a crowd? Check out this Chicken Parmesan Dip! This dip combines ingredients like ricotta cheese, basil, and fire-roasted tomatoes and will hit the spot when you are craving hearty comfort food.

 

To make this Chicken Parmesan Dip, you just need to add the ingredients to a baking dish, throw it in the oven and (not so) patiently wait for it to finish! After the dip comes out of the oven, you will be left with a bubbly, cheesy, and melty appetizer that is perfect to pair with toasted bread. This is a recipe that can easily be finished off while you are busy entertaining guests.

Other than the protein, one of the other key ingredients in this recipe is the fire-roasted tomatoes. Not only do they pack a flavorful punch, but they also crank up the nutritional value! Tomatoes are a great source of nutrients like vitamin C, vitamin K, folate, potassium, and lycopene. Both vitamin C and lycopene are antioxidants that function in our body to reduce inflammation and destroy free radicals that can cause disease.

You can also make this recipe all year round, as canned tomatoes are a nutritious and affordable pantry staple. So, what are you waiting for? Give this Chicken Parmesan Dip a try for your next party. And don’t forget to make extra–this dip is so good that it will fly right off the table!

Chicken Parmesan Dip

Looking for a tasty appetizer that will please a crowd? Check out this Chicken Parmesan Dip! This dip combines ingredients like ricotta cheese, basil, and fire-roasted tomatoes and will hit the spot when you are craving hearty comfort food.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 Tbsp. olive oil
  • ½ cup finely chopped onion
  • 3 cloves garlic, minced
  • ½ tsp. crushed red pepper
  • 1 (14 oz.) can fire roasted diced tomatoes
  • ¾ tsp. Italian seasoning
  • 1 ½ cups grated mozzarella cheese
  • 1 cup ricotta cheese
  • 3 Tbsp. chopped fresh basil
  • 1 cup diced, cooked chicken
  • ½ cup grated parmesan cheese

Instructions

    1. Preheat the oven to 375˚F. Spray a 6-cup baking dish with cooking spray.
    2. Heat the oil in a pan over medium heat. Add in the onion, garlic, and crushed red pepper. Cook until the onion turns translucent then mix in the diced tomatoes and Italian seasoning.
    3. Combine a half cup of the mozarella, ricotta, and two tablespoons of the basil in a bowl. 
    4. Spread a half cup of the tomato sauce into the prepared baking dish. Top with a layer of the ricotta mixture. Sprinkle the chicken on top then spoon the remaining tomato sauce over top. Finish with sprinkling the remaining mozzarella cheese and parmesan on top.
    5. Bake it in the oven for 25-30 minutes until the top is bubbly and the cheese has melted.
    6. Remove the dip from the oven and let it stand for 5 minutes before serving. Garnish with the remaining chopped fresh basil and enjoy!
    © Tomato Wellness
    Chicken Ratatoullie

    Chicken Ratatoullie

    by | Oct 3, 2016 | Recipes

    Chicken Ratatoullie

    This chicken entree has 2 cups of vegetables per serving! Courtesy of Produce for Better Health Foundation.

    Serves:4

    1 Tbsp vegetable oil

    4 medium chicken breast halves, skinned, fat removed, boned and cut into 1-inch pieces

    2 7-inch zucchini, unpeeled and thinly sliced

    1 small eggplant, peeled and cut into 1-inch cubes

    1 medium onion, thinly sliced

    1 medium green pepper, cut into 1-inch pieces

    1/2 lb mushrooms, fresh, sliced

    1 (16 oz) can tomatoes, whole, cut up

    1 clove garlic, minced

    1 1/2 tsp dried basil, crushed

    1 Tbsp fresh parsley, minced

    Black pepper to taste

     

    1. Heat oil in large non-stick skillet. Add chicken and saute about 3 minutes (or until lightly browned).

    2. Add zucchini, eggplant, onion, green pepper and mushrooms. Cook for about 15 minutes.

    3. Add tomatoes, garlic, basil, parsley and pepper. Continue to cook for about 5 minutes or until chicken is tender.

    4. Serve.

    Nutritional Information per Serving
    Calories: 270 Carbohydrates: 21g
    Total Fat: 7 Cholesterol: 75mg
    Saturated Fat: 1.5g Dietary Fiber: 8g
    % of Calories from Fat: 23% Sodium: 240mg
    % of Calories from Saturated Fat: 1.5% Protein: 32g


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    Bean Stew with Chicken Sausage

    Bean Stew with Chicken Sausage

    by | Sep 12, 2016 | Media Recipe

    Bean Stew with Chicken Sausage

    Download High Resolution Image

    Canned tomatoes provide vitamins, minerals, and fiber. They also contain a phytonutrient called lycopene, an antioxidant that is anti-inflammatory and helps prevent cardiovascular disease. Also, by adding a little fat when you cook with canned tomatoes, the lycopene absorption increases. Here, I prepare a stew of beans with chicken sausage, where I use canned diced tomatoes and tomato paste.

    Serves 6

    Ingredients:

    • 1 TABLESPOON CANOLA OIL
    • ½ MEDIUM ONION, CHOPPED
    • 2 STALKS CELERY, SLICED
    • 2 CARROTS, SLICED
    • 2 TABLESPOONS TOMATO PASTE
    • 4 CHICKEN SAUSAGES, SLICED
    • 2 CANS OF DICED TOMATOES
    • 3 CANS PINTO BEANS, WASHED AND DRAINED
    • 1 TABLESPOON DRIED OREGANO
    • ½ TEASPOON SALT
    • ½ TEASPOON BLACK PEPPER

     

    Instructions:

    1. HEAT A MEDIUM SAUCEPAN OVER MEDIUM HEAT. ADD CANOLA OIL AND HEAT IT FOR 1 MINUTE. ADD THE ONION AND COOK FOR ANOTHER MINUTE. ADD CELERY AND CARROTS AND STIR WITH A WOODEN SPOON FOR 2 MINUTES. ADD THE TOMATO PASTE AND COOK FOR 3 MINUTES.
    2. ADD THE CHICKEN SAUSAGE AND TOMATO PIECES. COOK FOR 2 MINUTES.
    3. ADD BEANS, OREGANO, SALT AND PEPPER. SIMMER FOR 15-20 MINUTES.

    Guiso de Frijoles con Salchica de Pollo – Español

    Serves 6

    Ingredientes:

    • 1 CUCHARADA ACEITE DE CANOLA
    • ½ CEBOLLA MEDIANA, PICADO
    • 2 TALLOS DE APIO, REBANADO
    • 2 ZANAHORRIAS, REBANADO
    • 2 CUCHARADAS DE PASTA DE TOMATE
    • 4 SALCHICHAS DE POLLO, REBANADO
    • 2 LATAS TROZOS DE TOMATES
    • 3 LATAS FRIJOLES PINTO, LAVADO Y ESCURRIDO
    • 1 CUCHARADA OREGANO SECO
    • ½ CUCHARADITA SAL
    • ½ CUCHARADITA PIMIENTO NEGRA

    Instrucciónes:

    1. CALENTAR UNA CACEROLA MEDIANA A FUEGO MEDIO. AÑADIR EL ACEITE DE CANOLA Y DEJAR QUE SE CALIENTE POR 1 MINUTO. AÑADIR LA CEBOLLA Y COCINE POR UN MINUTO MÁS. AGREGUE EL APIO Y LAS ZANAHORIAS Y REVOLVER CON UNA CUCHARA DE MADERA DURANTE OTROS 2 MINUTOS. AÑADIR LA PASTA DE TOMATE Y COCINAR POR 3 MINUTOS.
    2. AGREGUE LA SALCHICHA DE POLLO Y TROZOS DE TOMATE. COCINE POR 2 MINUTOS.
    3. AÑADA LOS FRIJOLES, EL ORÉGANO, LA SAL Y LA PIMIENTA. COCER DURANTE 15-20 MINUTOS.

    Recipe by Tomato Products Wellness Council.  Developed by Manuel Villacorta


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    Skillet Chicken Parmesan

    Skillet Chicken Parmesan

    by | Jul 6, 2016 | Recipes

    Skillet Chicken Parmesan

    A complete chicken and pasta dinner prepared in just one skillet—no colander needed. Boneless chicken breasts are topped with crushed garlic croutons as a clever way to avoid the breading and frying step in traditional Chicken Parmesan.

    Check out this recipe from Del Monte – Skillet Chicken Parmesan

    2 cans (14.5oz.ea.) Del Monte® No Salt Added Diced Tomatoes, not drained

    1 can (8oz.) Del Monte® Tomato Sauce

    1 can (14.5oz.) Del Monte® No Salt Added Cut Green Beans, drained

    1½ tsps. dried oregano [or 2 Tbsp. fresh oregano], divided

    ½ tsp. garlic powder

    8 oz. dry rotini pasta, (3 cups)

    4 boneless, skinless chicken breast halves, about 1 1/2 lb.

    2 Tbsp. grated Parmesan cheese

    ½ cup finely crushed garlic croutons

    Directions
    1. COMBINE DICED TOMATOES, TOMATO SAUCE, GREEN BEANS, 1 TSP. OREGANO, GARLIC POWDER AND 3/4 CUP WATER IN A DEEP 12-INCH SKILLET. BRING TO A BOIL; ADD PASTA, STIR AND REDUCE HEAT TO A SIMMER.
    2. PLACE CHICKEN BREASTS OVER PASTA. COVER AND SIMMER ON MEDIUM-LOW HEAT 10 MINUTES. TURN CHICKEN AND STIR PASTA. SPRINKLE CHICKEN WITH PARMESAN AND REMAINING OREGANO. COVER AND SIMMER ADDITIONAL 5 TO 10 MINUTES OR UNTIL PASTA IS DONE AND CHICKEN IS NO LONGER PINK INSIDE.
    3. SPRINKLE CHICKEN WITH CROUTONS BEFORE SERVING. GENTLY STIR PASTA AND SEASON TO TASTE WITH SALT AND PEPPER, IF DESIRED.
    Serves 4
    Prep Time – 5 minutes
    Cook Time – 25 minutes
     
     
     
     
     
     
     


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    Eat Your Veggies Chicken Soup

    Eat Your Veggies Chicken Soup

    by | Sep 17, 2014 | Recipes

    Eat Your Veggies Chicken Soup

    Prep time:  
    Cook time:  
    Total time:  
     
    Serves: 4
     
    Recipe By Potato Goodness. Eating your veggies is easy for kids with this hearty chicken soup. It’s packed with protein and potassium, yet contains only 2 grams of fat per serving. Eat Your Veggies Chicken Soup
    Ingredients
    • 1 CAN (14 OUNCES) FAT-FREE, REDUCED-SODIUM CHICKEN BROTH
    • ⅔ POUND (2 MEDIUM) UNPEELED WHITE OR RED POTATOES, CUT INTO ½-INCH CHUNKS
    • ⅓ CUP EACH THINLY SLICED CARROT AND CELERY
    • ⅓ CUP CHOPPED ONION
    • 1 CAN (14.5 OUNCES) DICED TOMATOES WITH LIQUID
    • 1 CUP WATER
    • 6 OUNCES BONELESS, SKINLESS CHICKEN BREAST, CUT INTO ½-INCH CHUNKS
    • ⅓ CUP EACH FROZEN CORN KERNELS AND PEAS
    • SALT AND PEPPER, TO TASTE
    • ½ TEASPOON DRIED THYME LEAVES (OPTIONAL)
     
    Instructions
    1. IN 3-QUART SAUCEPAN, BRING BROTH, POTATOES, CARROT, CELERY AND ONION TO BOILING OVER HIGH HEAT; REDUCE HEAT TO LOW, COVER AND SIMMER 5 MINUTES. ADD REMAINING INGREDIENTS EXCEPT SALT, PEPPER AND THYME. RETURN TO BOILING OVER HIGH HEAT; REDUCE HEAT TO LOW, COVER AND SIMMER 5 MINUTES OR UNTIL POTATOES ARE TENDER AND CHICKEN IS COOKED THROUGH. SEASON WITH SALT, PEPPER, AND THYME.
     


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