Save Recipe Print
Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 375 degrees F.

Divide crust into 8 pieces and shape each piece into a ball. Press the balls into the bottom and up the sides of an 8-cup mini muffin tin. Set aside.

In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.

Meanwhile, in a blender, combine tomatoes, basil, garlic powder, vinegar, and oil. Process until smooth. Season to taste with salt and pepper and serve over greens.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Baked Ziti

Recipe courtesy of Ree Drummond

The Baked Potato

Recipe courtesy of Alton Brown

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Baked Pork Chop

Recipe courtesy of Food Network Kitchen

Sour Cream Noodle Bake

Recipe courtesy of Ree Drummond

Baked Meatballs

Recipe courtesy of Alton Brown

Baked Brie

Recipe courtesy of Ina Garten

Baked Potato Wedges

Recipe courtesy of Ina Garten

Citrus Baked Salmon

Recipe courtesy of Danny Boome

Browse Reviews By Keyword