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Simply Southern Cheese Soufflé

Simply Southern Cheese Soufflé Crusted Chicken


List of Ingredients





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


Recipe




Heat oven to 375 F. Toss chicken, cumin and cayenne pepper. Heat butter in a large nonstick skillet until sizzling. Add chicken and sauté until lightly browned but not fully cooked, 3-4 minutes. Remove chicken from skillet and set aside. In same skillet, add tomatoes and peas. Cook about 1 minute.

Place peas and tomatoes in a shallow 11/2-quart baking dish. Top with chicken.

In a small saucepan. Heat cream and garlic until almost boiling. Remove from heat and stir in cheeses until smooth.

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