Baked Ricotta Cups with Chicken and Parmesan

That's a big sounding name. Also fancy. It isn't, trust me. What it is is delicious. I actually need to go start dinner and I'm trying not to fall asleep so I'll just make this a short non-chatty post. Onwards to food!

Chicken meat, parmesan cheese, ricotta, eggs, salt, pepper, chedder cheese, parsley, dijon mustard and refrigerated pie crusts!

First, you put everything into a bowl...

Then you mix it all up! I tasted mine a bit after this and decided it needed a lil zazz (yes that is a technical term) so I sprinkled some onion and garlic powders in and it really bumped up the flavor.

Then you take your pie crust, and according to the recipe, separate it into 8 pieces..

Roll into balls..

And stuff them up the sides of mini muffin tins!

Okay, but, mine were a bit weird. Each section of dough seemed like way too much for one little cup so I wound up ripping some off and instead of winding up with only 8 of them, I managed to fill the tray.

Then came the next problem. My filling. I had too much! WHAT! Luckily, that pie crust package had 2 crusts in it, so I took the second pie crust and used it to make 4 regular muffin sized ones and it used up exactly all of the filling. Wheee!

They are really tasty, I would make again.

Baked Ricotta Cups with Chicken and Parmesan (adapted from here)

• 1 (or 2 in my case) 9 inch refrigerated pie crust
• 2 chicken breast halves, cooked and diced (I just eyeballed it with the meat I had)
• 1 cup ricotta cheese
• 1/2 cup shredded chedder
• 1/4 cup plus 2 tablespoons grated parmesan
• 2 eggs, lightly beaten
• 2 teaspoons dijon mustard
• 1/4 freshly chopped parsley leaves (I used dried)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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.