| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 405 |
| Total Fat | 25 g |
| Saturated Fat | 11 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 21 g |
| Cholesterol | 111 mg |
| Sodium | 575 mg |
Reviews
My family loves this! I have picky eaters. For the youngest to say, “This is good mom.” is a huge compliment!
I made this last night and as soon as he took a bite he said “you had me at first bite” Recipe worth repeating!!!
I made the recipe as written but when I tasted it after all the ingredients were put together but before I baked it, it seemed bland so I added 1/2 tsp garlic powder. My muffin tin has seen better days so instead I used a 9″ quiche dish, lined it with the pie dough and spread all the filling. I baked it for 30 min then let it set for 5 min before serving. I cut it into wedges. Although it wasn’t bad, it wasn’t anything special. My rating is an average of a 3 for taste and a 5 for simplicity to make.
I think this is a great recipe. However, I did not use “mini” muffin tins; used regular size. These are clever and easy – nice presentation. I served them with iceberg lettuce wedges and my husband loved them! Will try again with different ingredients perhaps since they are fun to make!
So simple and very yummy. I like it very much! You can add different ingredients too like I did; bacon, veggies, anything.. Different cheeses that melt nice and gooey.. just experiment! 🙂
We thought this recipe was very good and it looked beautiful. I used the breasts from a rotisserie chicken and it added some great flavor. I would add a bit more salt and pepper next time, as well as some minced garlic or garlic powder.
Though the recipe calls for mini-muffin tins, definitely use full-sized muffin pans. Press the dough fairly thinly into the bottom and sides and it will come out golden brown and crispy.
This recipe was quick to throw together but looked elegant. It would be great for a luncheon and would be great appetizers if you split the dough into smaller pieces and used mini muffin pans.
This recipe is not for the novus cook. Only because, if you just follow the recipe as is…not so great, I can imagine. However, if you make some minor adustments that even the average cook can accomplish, these “treats” can be heavenly! First, if any of you care, I made my own pie crust- added pepper, finely chopped fresh rosemary and extra salt to start building the layers of flavor. I divided my dough into twelve regular muffin cups then “par-baked” them for about ten minutes taking heed to other comments about the crust being undercooked. Probably could have even used another five minutes. I poached my chicken breasts in white wine and chicken broth along with a few cloves of popped galic salt and pepper. After shredding the chicken, instead of dicing, I added it to the filling with mixure some more fresh chopped rosemary, extra cheese and the poach garlic cloves. I filled the par-baked shells and baked per the recipe. I served them over a bed of mixed greens and my own balsamic vinegaette and Giada’s Roasted Tomatoes with Garlic, Gorgonzola (I used feta) and Herbs. Im still picking into what is leftover (as I made the entire recipe for just my husband and self). Tomorrow’s lunch is gonna be great!
This was bland a tasteless. Very disappointing for the time and expense.
I saw her make this on FNW channel 1st then downloaded the receipe. What you read is not exact to what she does on the show. I did not use mini muffin tins nor does it explain EXACTLY how to spread the pie crust (can be confusing for 1st time pie crust users like myself) only need to spread it on the base of the mufin tin and upwards just a bit. of course I added garlic powder to mine and lil extra portions of cheeses and my batch yeilded 12 regular size muffins PERFECTLY! My cooking time was longer than the reciepe called for…..(35minutes on the highest rack)
My hubby said they were FULL of flavor…xtra moist. will def make this again and again! plus they were super EZ (esp if you saw her episode)
My hubby said they were FULL of flavor…xtra moist. will def make this again and again! plus they were super EZ (esp if you saw her episode)
This was so easy to make. I made my crust with 2 rolls of pie crust instead of just 1 for 12 muffin tins. I forgot to buy parsley so I ended up using chives instead. It was very filling. My 3 boys and I all ate 2 each. We will have the remaining 4 as snacks tomorrow. Will definitely make this again, thanks!