Categories: Appetizer, Chicken

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

Directions

1. 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.

2. 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.

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