Save Recipe Print
Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Sour Cream Noodle Bake

Recipe courtesy of Ree Drummond

Ricotta Cheesecake

Recipe courtesy of Lauren Chattman

Cavatelli With Tomato Sauce and Ricotta

Recipe courtesy of Food Network Kitchen

Baked Tilapia With Herb Butter

Recipe courtesy of Food Network Kitchen

Big Beautiful Baked Alaska

Recipe courtesy of Food Network

Baked Apple with Crisp Topping

Recipe courtesy of Sunny Anderson

Spinach and Artichoke Baked Whole Grain Pasta

Recipe courtesy of Rachael Ray

Ricotta-Taleggio Ravioli with Wild Mushroom Sauce

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Latest Stories