Roasted Chicken Ricotta Pie

• 2-3 chicken breasts, bone-in and skin on
  
• Butter, softened
  
• Pie Crust
  
• 1 teaspoon butter
  
• 1 cup minced onion
  
• 1/2 cup chopped fresh parsley
  
• 1/2 teaspoon salt
  
• Freshly ground black pepper
  
• 1 teaspoon basil
  
• 1 pound ricotta cheese
  
• 2 beaten eggs
  
• 3 tablespoons flour
  
• 1/2 cup grated sharp cheese
  
• 1 cup sour cream, lightly beaten
  
• Paprika

Preheat oven to 425 degrees. Place chicken breasts (bone down) on greased rack of a shallow roasting pan. Rub butter underneath chicken skin and roast until chicken is done. Allow to cool slightly and remove meat from bone, chopping into bite-sized pieces. Reduce oven temperature to 375 degrees.

Meanwhile, melt butter in a medium skillet. Add onion and sauté for 5 minutes over medium heat. Add parsley, salt, pepper and basil and cook, stirring often, for 1 minute more. Remove from heat.

Combine ricotta, eggs, flour and sharp cheese in a large bowl. Add onion mixture and chopped chicken, mixing well. Spread into unbaked pie shell. Top with sour cream, spread to the edges of the crust. Dust generously with paprika.

Bake for 45 minutes or until firm to the touch at the center. Serve hot, warm or at room temperature.

Yield: 6 servings.