Souffle-Topped Herbed Chicken
Souffle-Topped Herbed Chicken is an moderately easy dinner. Made with 4 whole large chicken breasts, skinned, boned and halved, 4 green onions, sliced, 3/4 tsp. dried tarragon, crushed, 2 tbsp. butter and 1/2 c. dry white wine, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Arrange chicken in 13 x 9 x 2-inch baking dish (or place each portion in an individual baking dish).
Sprinkle green onions and tarragon on top.
Dot with butter, seasoned with salt and pepper. Add wine.
Bake, uncovered, in 350Β° oven for 30 minutes.
Remove from oven.
Beat egg white to stiff peaks.
Fold in mayonnaise. Spoon mixture on top of chicken; sprinkle with Parmesan.
Bake 12 to 15 minutes more or until light brown.
Makes 8 servings (316 calories per serving).
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