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

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 14 ounce canned tomatoes diced drained canned
• 2  chicken breast halves diced cooked
• 2 teaspoons dijon mustard 
• 2  eggs lightly beaten
• 0.3 cup basil leaves fresh packed
• 1 teaspoon garlic powder 
• 4 cups lettuce greens mixed
• 2 teaspoons olive oil 
• 0.3 cup parmesan grated
• 0.3 cup freshly parsley leaves chopped
• 1 tablespoon red wine vinegar 
• 1 9-inch pie crust refrigerated
• 1 cup ricotta cheese 
• 0.5 teaspoon salt 
• 0.5 cup cheddar shredded

Equipment

• bowl
• oven
• knife
• blender
• muffin liners
• mini muffin tray

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.
4. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan.
5. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
6. 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.