Monday, November 7, 2011

Chicken and Cheese Soufflé

4 tablespoons butter, softened to room temperature
1/4 cup Jackie's Quick Bread Flour Blend (recipe follows)
1 1/2 cups whole milk, at room temperature
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups sharp cheddar cheese, grated
1/2 cup Asiago cheese, grated
2 cups frozen spinach, thawed & squeezed dry
2 cups cook chicken breast, cubed
1 cup bread crumbs made from Ener-G Gluten White Rice Bread
6 eggs yolks and whites divided

1. Place rack in center of oven. Preheat oven to 400 degrees Fahrenheit. Spray bottom and sides of 2-quart soufflé dish with non-stick cooking spray. Set aside.

2. Place butter in medium saucepan over medium-low heat. Add flour and cook, stirring constantly for about 1 to minutes or until flour begins to brown slightly. Very slowly add milk, whisking until the mixture is smooth and creamy. Turn temperature to medium and bring mixture to a simmer. Continue to stir constantly until mixture begins to thicken. Add nutmeg and salt; stir to combine and remove from heat. Add the cheeses, spinach, chicken, egg yolks and bread crumbs. Stir to combine; set aside.

3. Place egg whites in a large mixing bowl and using an electric mixer beat on high until egg white hold stiff peaks. Stir about 1/4 of egg whites into the chicken mixture. Gently folk in remaining egg whites and spoon mixture into prepared soufflé dish. Bake 55 to 60 minutes or until the top is puffed, firm and golden. Serve immediately.

Servings: 8

Total Time: 1 hour and 10 minutes

Oven Temperature: 400°F

Nutrition (per serving): 370 calories, 185 calories from fat, 20.7g total fat, 75.8mg cholesterol, 798.3mg sodium, 386.3mg potassium, 18.3g carbohydrates, 1.2g fiber, 8g sugar, 26.6g protein.

Recipe Type: Breakfast, Brunch, Casseroles, Entree, Gluten Free, Main Dish, Meat, Poultry

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Jackie's Quick Bread Flour Blend

3 cups Bob's Red Mill Rice Flour
1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons   Xanthan Gum
1 teaspoon cream of tartar

1. In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.

Servings: 25
Yield: 6 1/4 cups

Total Time: 20 minutes

Nutrition (per serving): 49 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 24.1mg sodium, 19.8mg potassium, 5.3g carbohydrates, 1.3g fiber, <1g sugar, 1.1g protein.

Recipe Type: Gluten Free, Custom Flour Blend

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Chicken and Cheese Souffle

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