Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 9 -inch refrigerated pie crust
  • 2 chicken breast halves, cooked and diced
  • 1 cup ricotta cheese
  • 1/2 cup shredded Cheddar
  • 1/4 cup plus 2 tablespoons grated Parmesan
  • 2 eggs, lightly beaten
  • 2 teaspoons Dijon mustard
  • 1/4 cup freshly chopped parsley leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14-ounce) can diced tomatoes, drained
  • 1/4 cup packed fresh basil leaves
  • 1 teaspoon garlic powder
  • 1 tablespoon red wine vinegar
  • 2 teaspoons olive oil
  • 4 to 6 cups mixed lettuce greens
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Help Around the Kitchen