Parmesan Baked Ricotta With Tomato Olive Basil Salad Recipes

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BAKED RICOTTA BOWLS WITH CHICKEN AND PARMESAN AND A MIXED GREEN SALAD WITH TOMATO-BASIL VINAIGRETTE



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

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

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

Steps:

  • 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.

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