Baked Chicken and Parmesan Ricotta Bowls
Elizabeth
These are like Chicken Ricotta and Parmesan Quiches. They are kinda like appetizers, but eat enough of them and they’re a meal!
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 teaspoon garlic powder
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.
Source: Elizabeth
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