Chicken and Corn Soufflé
Ingredients
300 g of seasoned, cooked and shredded chicken breast
1 can of drained corn
4 egg yolks
1 tablespoon of butter
Salt
50 g of grated Parmesan cheese
2 cups of milk
1 tablespoon of wheat flour
1 tablespoon of baking powder
4 egg whites, beaten until stiff
Preparation
In a blender, beat the corn, egg yolks, butter, salt, Parmesan cheese, milk and wheat flour until a homogeneous mixture is formed.
Transfer the mixture to a bowl, add the chicken, baking powder and beaten egg whites.
Place in a baking dish or individual bowls and bake in a preheated oven at 200°C for 30 minutes or until golden brown.
Comments
Post a Comment