1 9-inch refrigerated pie crust
2 chicken breast halves, cooked and diced
1 cup ricotta cheese
1/2 cup shredded cheddar cheese
1/4 cup plus 2 TBSP grated Parmesan
2 eggs, lightly beaten
2 tsp Dijon mustard
1/4 cup freshly chopped parsley leaves
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 (14-ounce) can diced tomatoes, drained
1/4 cup packed fresh basil leaves
1 tsp garlic powder
1 Tbsp red wine vinegar
2 tsp olive oil
4 to 6 cups mixed lettuce greens
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.