Cheese Souffle Crusted Chicken Recipe
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With a light and flavorful soufflÃ© crowning the tasty chicken and tomato combination, this elegant recipe idea is perfect for a special dinner party.
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1 pound boneless chicken breasts, cut into bite size pieces
3/4 teaspoon cumin
1/4 teaspoon cayenne, or to taste
1 tablespoon butter
1 tablespoon olive oil
1 can (15 oz.) diced tomatoes, drained or 2 medium tomatoes, chopped
1 can (15 oz.) black beans, rinsed, drained
1/3 cup milk
1 clove garlic, minced
1/3 cup chipotle muenster cheese, shredded - or plain muenster
1/3 cup shredded swiss cheese
2 egg whites
:1 1/2 quart baking dish, large skillet
Preheat oven to 375° F.
Heat olive oil and butter in skillet.
Sprinkle with cumin and cayenne pepper.
SautÃ© until lightly browned but not fully cooked, 3-4 minutes.
Remove chicken from skillet and set aside.
In the same skillet, add diced tomatoes and black beans.
Heat thru 1-2 minutes.
Put bean mixture in the bottom of a baking dish.
Top with chicken.
In a small saucepan, heat milk or cream with garlic until almost boiling.
Remove from heat and stir in cheese until smooth.
Whip egg whites until soft peaks form.
Fold cheese mixture into the egg whites.
Spoon over chicken.
Sprinkle with paprika.
Bake until golden brown and puffed. (20-25 minutes)
cream of tarter
Roasted Vegetable and Tomato Souffle
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