Ingredients
2 pre cooked chicken patties
8 oz cream cheese, softened
8 oz shredded mozzarella, divided
4 oz shredded monterrey jack
½ c panko bread crumbs
1 ½ tsp italian seasoning
¾ c marinara sauce
¾ c whole milk ricotta
6 oz parmesan, grated
1 tbsp parsley, coarsely chopped
flaky salt, for garnish
pepper
salt
Tools
baking sheet
mesh strainer
bowl
10 inch cast iron skillet
Directions
Step 1
Cook chicken patties according to package instructions. Place on a paper towel-lined plate or baking sheet with rack to drain. Slice into small bite-sized cubes. Set aside.
2 pre cooked chicken patties
baking sheet
Step 2
Drain ricotta cheese in a mesh strainer; set aside.
¾ c whole milk ricotta
mesh strainer
Step 3
Preheat the oven to 375° F. To a bowl, add cream cheese, drained ricotta, monterrey jack, parmesan, italian seasoning, 4 ounces of mozzarella as well as salt & pepper, to taste. Add chicken & marinara. Carefully fold & mix until well combined.
8 oz cream cheese, softened
¾ c whole milk ricotta
4 oz shredded monterrey jack
6 oz parmesan, grated
1 ½ tsp italian seasoning
8 oz shredded mozzarella, divided
salt
pepper
2 pre cooked chicken patties
¾ c marinara sauce
bowl
Step 4
Pour into a 10 inch cast iron skillet. Top with remaining mozzarella followed by bread crumbs. Bake for 12-15 minutes or until bubbling. If desired, broil for 45-60 seconds until browned. Garnish with parsley & flaky salt. Serve with crostini, your favorite sliced bread or crackers!
8 oz shredded mozzarella, divided
½ c panko bread crumbs
flaky salt, for garnish
1 tbsp parsley, coarsely chopped
10 inch cast iron skillet
