Skip the soggy texture of traditional chicken Parmesan, and make this dip version instead. After draining our ricotta cheese overnight, we pan-fry our seasoned chicken breasts and dice or shred them into bite-size pieces. Our drained ricotta joins mozzarella, Monterey Jack, and Parmigiano-Reggiano cheeses as we mix them up with our cooked chicken and marinara sauce. This cheesy blend transfers to a baking dish, gets topped with oiled bread crumbs and even more cheese, and is baked to browned, bubbly deliciousness! Chicken Parmesan isn't complete without a garnish of fresh parsley, so sprinkle some on before you serve with crostini. Your guests are sure to be impressed! Get Chef John's recipe for Baked Chicken Parmesan Dip.