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Ingredients
3 tbsp extra-virgin olive oil- 2 boneless skinless chicken breasts about 8 oz each
¼ tsp kosher salt plus more for the chicken
ground black pepper- 8.5 oz oil-packed sun-dried tomatoes, drained and thinly sliced
- 6 cloves garlic, minced
- 2 tbsp chopped fresh thyme
water a splash to deglaze- 16 oz cream cheese, softened
- 2 oz Parmesan, finely grated and divided about 1 cup
- 4 oz white cheddar, finely grated about 1 cup
- toasted baguette slices
Instructions
- Heat the oven to 375°F. Warm the oil in a small cast-iron skillet over medium heat. Season the breasts and brown them about 5 minutes per side, then transfer to a plate. They finish cooking in the dip.
- Cook the tomatoes in the same skillet over medium-low until slightly darkened, about 2 minutes. Stir in the garlic and thyme for 1 minute. Add a splash of water, scrape up the browned bits and let the mixture cool slightly.
- Process the cream cheese, 1/4 teaspoon salt, three-quarters of the tomato mixture and half the Parmesan until smooth. Shred the chicken, fold it into the cream cheese mixture and spread in the skillet.
- Combine the cheddar, remaining tomato mixture and Parmesan and sprinkle over the dip. Set the skillet on a baking sheet and bake until golden and bubbling, about 20 minutes, and the chicken is cooked through.
Notes
Set the skillet on a rimmed sheet to catch any bubbling cheese.
Adapted from Alejandro Valdés Lora, Delish.
