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

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.


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