Chicken & Pork Parmesan Dip in a Cast Iron Skillet

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

I started with a typical chicken Parmesan recipe, and then made a few modifications, to make it into a really yummy dip. I used a combination of ground chicken and pork, and then a few spices to give it some kick. You can make this a day ahead of time, and the bake it on the big day. So, you ready… Let’s get into the kitchen.

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serves 6 - 7
prep time 15 Min
cook time 25 Min
method Bake

Ingredients

  • PLAN/PURCHASE
  •   1/4 lb
    ground chicken
  •   1/4 lb
    ground pork
  •   1 Tbsp
    grapeseed oil
  •   1/2 c
    yellow onion, finely chopped
  •   3 clove
    garlic, minced
  •   3 medium
    tomatoes, blanched, peeled, and diced
  •   1/2 tsp
    crushed red pepper
  •   1/2 tsp
    dried basil
  •   1/2 tsp
    dried oregano
  •  
    salt, kosher variety, to taste
  •  
    black pepper, freshly ground, to taste
  •   2 c
    mozzarella cheese, shredded
  •   1 c
    ricotta cheese
  •   3 Tbsp
    fresh parsley, chopped
  •   1/3 c
    parmesan cheese, grated

How To Make

  • 1
    PREP/PREPARE
  • 2
    Gather your ingredients.
  • 3
    Add the grapeseed oil to a skillet over medium heat.
  • 4
    Add the onion, and sauté for about 4 minutes.
  • 5
    The onions will begin to soften, but not brown.
  • 6
    Add the garlic and red pepper flakes, and sauté until fragrant, about 2 minutes.
  • 7
    Add the chicken and pork, and sauté until cooked through, about 5 minutes.
  • 8
    Chef’s Note: While the pork and chicken are cooking, add a pinch or two of salt, and a few twists of freshly ground black pepper.
  • 9
    Add the tomatoes, basil, and oregano, and stir to combine.
  • 10
    Allow the mixture to slowly simmer over medium-low heat until 3/4 of the moisture has evaporated, about 12 – 15 minutes.
  • 11
    Remove from the heat.
  • 12
    Place a rack in the lower position, and preheat the oven to 375f (190c).
  • 13
    Remove half of the tomato mixture from the skillet, and reserve.
  • 14
    Mix 1 cup of the mozzarella, the ricotta, and 2 tablespoons of the parsley, to a small bowl.
  • 15
    Add the ricotta mixture to the top of the tomato mixture in the skillet.
  • 16
    Evenly spread the remainder of the tomato mixture to the top.
  • 17
    Top with the remaining mozzarella and Parmesan.
  • 18
    Place in the preheated oven, and cook until nice and bubbly, and the cheese begins to brown, about 25 minutes.
  • 19
    PLATE/PRESENT
  • 20
    Sprinkle the additional chopped parsley on top, and serve while still nice and hot with some toasted bread slices, and/or some chips. Enjoy.
  • 21
    Keep the faith, and keep cooking.

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