Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
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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