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Cheese Souffle Crusted Chicken




Source of Recipe


Posted by Mary Ellen


Recipe Link: Home Cooking

List of Ingredients




1 pound boneless chicken breast, cut bite-size
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon butter
2 medium ripe tomatoes, seeded, diced
1 (15-ounce) can black-eyed peas, drained
1/3 cup whipping cream
1 garlic clove, minced
1/3 cup shredded Muenster cheese
1/3 cup shredded Swiss cheese
2 egg whites
Paprika

Yield: 4 servings


Recipe



Heat oven to 375 degrees. Toss chicken pieces with cumin and cayenne pepper. Heat butter in a large nonstick skillet until sizzling (add teaspoon of oil to prevent burning). Add chicken chunks and saute until lightly browned but not fully cooked, 3 to 4 minutes. Remove chicken from skillet and set aside. To same skillet, add diced tomatoes and black-eyed peas. Cook 1 minute.

Place black-eyed peas and tomatoes in a shallow 1-1/2-quart baking dish. Top with chicken. In a small saucepan, heat whipping cream and garlic until almost boiling. Remove from heat and stir in cheeses until smooth.

Whip egg whites until soft peaks form. Gently fold cheese mixture into the egg whites. Spoon over chicken. Sprinkle lightly with paprika. Bake until golden brown and puffed, about 20-25 minutes.