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

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 31-40 of 42

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  • on August 14, 2007

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    Scrumptiously delicate...

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  • on August 13, 2007

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    i have to say that melissa back in june from oregon may have somethng. I even added some red pepper flakes and still hardly any flavor. would love to try again and add something diff. although, they were better the 2nd time, reheated, i think i ate 3 in one day. the dough was not a problem. i bought a pkg of 2 9" pie crusts and one was exactly 8 muffins. thanks

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  • on August 06, 2007

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    I made 6, regular muffin sized bowls and had one with my lunch throughout the week. They were so easy to take to work, and reheat!

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  • on July 29, 2007

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    These are great. We made them in the regular size muffin pan instead of the mini. All we can say is .. Delicious!
    I highly recommend these for any occasion. Use the mini pans for Dinner Party, Showers, Parties, etc.
    We served it with Roasted Acorn Squash and it was just the right amount.
    Robin, thanks!!!

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  • on June 23, 2007

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    i ommited the chicken and put mixture into small phyllo shells, frozen. they were a big hit. plan on making to bring to a party.

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  • on June 20, 2007

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    I made this recipe but did not have chicken on hand so I used cooked ham and a little more parmesan. I think it added a lot more flavor. I agree that the pie crust was a bit much and would stretch it to 12 or even 16 pieces (the batter was perfect for 8 though, so modify that for more. Overall I thought it was a good basic recipe that could be modified in countless ways - different cheeses, adding some veggies, etc. Would even be great as an appetizer or brunch item using a mini muffin tin.

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  • on June 20, 2007

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    As I was rolling the pie crust into balls, I realized that 1/8 of the pie crust seemed too much for my mini muffin tins, so I used 1/16 of the pie crust for each one. I had already eaten several and enjoyed them a lot, when my husband and 2 picky eaters (my lovely children came home. I never make anything that all 4 of us like. WELL, everyone went NUTS! My daughter just asked for more! So it was a hit with my family!!!! I did bake my chicken breasts with salt, pepper, and paprika, so maybe that added to the taste since another user said these were bland. I will make them again!

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  • on June 19, 2007

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    I do not think in my LIFE, I've ever thought something was TOO BLAND, but this was it. Not sure if it was my oven, but the pie crust never baked through. The flavor was bland and boring. If I were to make this again, I would pre-bake the crusts and probably try adding Shallots and Mushrooms to the ricotta mixture to bring in some more flavors. I cooked my chicken with garlic, even then it wasn't enough to keep this from tasting like something that belonged in the hospital...

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  • on June 16, 2007

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    We didn't find the combination of flavors or the texture pleasing. The pie crust definitely needs to be partially precooked. I'm tossing the recipe.

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  • on June 13, 2007

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    My family really liked these. Great flavor and texture, and very easy and quick. Perfect for brunches, light lunches or showers, etc instead of quiche. I had leftover grilled chicken shish-kabob pieces with a few odds-and-ends grilled peppers and onions. Chopped it to make around 2.5 cups for the filling. Delish! This will be a go-to recipe for me when I have similar leftovers.

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