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

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

The Baked Potato

Recipe courtesy of Alton Brown

Oven Baked Red Snapper

Recipe courtesy of Mad Mongoose Bar and Restaurant

Crispy Baked 'Fried' Chicken

Recipe courtesy of Cat Cora

Baked Rigatoni with Bechamel Sauce

Recipe courtesy of Giada De Laurentiis

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Cinnamon Baked French Toast

Recipe courtesy of Ree Drummond

Crispy Crunchy Pig Candy Sriracha Baked Beans

Recipe courtesy of Jeff Mauro

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.