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

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I made these for dinner tonight and my husband really enjoyed them. i thought the balance was a little off and would use a little more cheddar cheese. I also think you need to use seasoned chicken-- otherwords more seasoning is needed.

The interesteing point was that i had some left over filling- instead of opening up the other pie crust, i tore an 8" tortilla in quaters, slide those in, and filled it up. it browned beautfully and had a litter taste then the pie dough. i am thinking of subbing tortillas for the pie dough, carne asade for the chicken, and cojita cheese instead of ricotta....

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I happened to have all these ingredients on hand and I love to use things up so I tried it. As fast as anything I've made and de-licious! Not bland at all; perhaps some were using low salt or low fat cheeses. Gotta use the good stuff! Next time I'll make more! Thanks, Robin.

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I tried to jazz these up, thinking it was a great concept and I could "fix" the recipe. I used crescent rolls instead of pie crust and that worked really well. However, I just couldn't get the filling to be tasty, even with the addition of garlic, onions, and loads of salt and pepper. Sorry Robin, I love your show but this one isn't a keeper for me.

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I made this tonight for my husband and my father-in-law, who are both picky eaters and hungry, manly men. I was worried that these little cups and a salad might not fill all of us up. We had leftovers! The guys called them "chicken pot pies" and they loved them! These were also really easy to pull together since I had grilled chicken breast on hand.
The salad was ok, but I wouldn't bother making the dressing again. It would make a better dipping sauce for baguette. Tasty, just too chunky for salad.
This recipe is going on the regular dinner rotation for sure.

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This tasted so great! I used a regular muffin pan, and the dough came out really good. The ricotta bowls were really filling. The salad dressing tasted good and was a little thick. I plan on using this again. I did the whole decadent dinners meals and everything was easy and tasty.

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I loved this recipe. I'm a little challenged in the kitchen so food network.com is my go to. I paired this with a lentil and rice salad and it was so impressive. I see everyone had trouble with the dough being undercooked but I really didnt have an issue. I even left the dough slightly thicker so they would stand alone (without the muffin cups and 20 minutes did them up just right. But because of this I didn't need nearly as much mix- I just sort of played it by ear. I also added fresh diced tomato for some extra flavor/color. These would be such a great party snack.

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I just got done making these delicious little things... my crust did come out undercooked so next time I might through them in the over for a bit before filling, I pretty much followed the directions except before putting the chicken in I drizzled it with some extra virgin olive oil salt pepper and garlic salt. They were pretty good, they are kind of bland though, so next time I think I'll throw in some spinach and more garlic =

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I found the recipe very easy to follow. I also, like other cooks mentioned, had some trouble with the proportions of the crust in the muffin tins. I also found the crust to be a bit undercooked (I used the refrigerated Pillsbury pie crust. Next time I will put them in the oven to cook a little before putting in the rest of the ingredients. I also think that the chicken was lacking some flavor and I seasoned it a little more than the recipe suggested and it still was a little bland. Overall the recipe was tasty and came out of the muffin tins easily. I didn't get to make the salad dressing but seeing what some other cooks did with the recipe, I will likely add some more flavor. I intend on using some of the other variations suggested by other cooks. This was a good basic recipe to keep and in a smaller muffin tin,would make wonderful party food since it is pretty filling.

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If you use the mini muffin pan you will have to cut the dough into smaller pieces (12 pieces but your batter will make about 2 dozen or so (so I used two 9? crusts, each cut into 12 pieces. I had to cook them for 6 minutes longer to ensure the crust cooked all the way.

I cooked the chicken with some poultry seasoning and olive oil- it gave it some more flavor. I added diced plum tomatoes on top. I used fresh parm cheese ? which I think makes a big difference in flavor. Don't skimp on the mustard as this really adds the flavor!

One batch I added chopped, cooked and well drained spinach which was a nice addition.

I didn?t spray my pan with anything and I had no trouble removing them. I used Big Y brand crust, which worked out fine.

In all I think this is a quick tasty treat. I would make these again but maybe add roasted peppers on top as well.

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I read the recipe and the reviews early this morning. I was confused why the recipe said to ball up the dough and then fit into the pan...why not just cut a circle of dough and place in the pan? I saw many people made comments about the dough not cooking completely and that the proportion of filling to dough was not correct either. A few minutes ago the show aired and I carefully watched as Robin prepared the recipe. (For all who are quick to criticize the cook, please remember it is The Food Network who is responsible for posting the recipe and not the cook themselves! Robin took balls of dough and thinly stretched the dough upwards in the cup so it was thinner than just placing the dough in the pan. Most importantly, ROBIN FILLED 8 REGULAR SIZED MUFFIN CUPS-NOT MINI MUFFIN CUPS as the recipe states. I believe this will make much more sense to us cooks! I would spray the tin with no-stick spray to facilitate easy removal.Also, Robin said that the dough did not have to go way to the top of the pan as the filling was thick , would bake solid ,and remove okay. I hope the recipe clarification and this additional information helps out.