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

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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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