Step 1

Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.

Step 2

Preheat the oven to 450 degrees F (230 degrees C).

Step 3

Season chicken with salt, pepper, and cayenne.

Step 4

Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.

Step 5

Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.

Step 6

Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.

Step 7

Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.

Step 8

Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.

Step 9

Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.