I hope everyone had a weekend even half as good as mine. Cliff and I were able to get away for a night (baby free). And it was wonderful. We ate all over the city. We had tacos, pizza fondue, pasta, doughnuts, and to top it all off we went to the new Eataly in Chicago. Have you guys been to Eataly before? Its like a dream for me. The new one in Chicago is like 60,000 square feet of Italian food. Housemade pasta and cheese and bread. And a Nutella bar. I’ll share pictures soon. I have a date with Kelly and some of our friends to go back next week. So much fun. And delicious, too!
Speaking of Italian food, I have a super easy dip for you. If you need something to bring to your Christmas or New Year’s party, here you go. Here is what you need to know: chicken, tomato sauce, cheese and bread. Those are pretty much the only foods I eat. Well also, chocolate. But, I don’t think chocolate would work in this dip. Anyhow, easy, delicious, and its even red and green!
Here is what you’ll need
After you prepare the bread layer the chicken
The sauce
And, most importantly, the cheese
Who could resist all that cheese?
Chicken Parmigiana Dip
Ingredients
- 1 lb chicken, cubed and cooked
- 1 14 oz can of tomato sauce
- 1 pinch of red pepper flakes
- 1 garlic clove, chopped
- 6 oz fresh mozzarella, sliced
- basil, chopped
bread
- Crusty bread
- 1 tbsp olive oil
- 1 clove garlic, whole
- salt
- pepper
Instructions
- Pre heat the oven to 400 degrees F
- Slice the bread and drizzle with olive oil
- Bake for 5 minutes or until golden brown
- Rub the garlic clove on the hot bread
- Sprinkle with salt and pepper and set aside
- Combine the tomato sauce, chopped garlic, and red pepper flakes
- Add the cooked chicken to an 8 x 8 baking dish
- Top with sauce and then cheese
- Bake for 25 minutes or until the cheese is golden brown
- Top with chopped basil
- Serve with bread