Chicken Soufflé 2: The Best Chicken Soufflé 2 Recipe from Cook'n

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	Chicken Soufflé 2

Serves: 4

Prep Time: Ready in 55 min
Carbohydrate Count: 6g per serving

Print this Recipe

   1 cup finely crushed pork rind
   1/4 cup butter
   1/4 cup almond flour
   1 cup heavy cream
   1 cup chicken finely ground cooked
   6 eggs yolk lightly beaten
   1 teaspoon salt
   1 teaspoon black pepper Freshly ground
   6 eggs white stiffly beaten
   1/2 cup ranch salad dressing

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1. Preheat oven to 375° F.

2. Grease an 8 x 8 x 2-inch baking dish; sprinkle bottom and sides with pork rinds. In a medium saucepan melt butter. Add flour. Cook and stir over medium heat for 1 to 2 minutes. Add heavy cream. Stirring, bring to a boil and boil until thickened.

3. Remove pan from heat and stir in chicken, egg yolks, salt and pepper to taste. Fold in egg whites. Spoon into baking dish. Bake for 35 minutes or until top is a golden puff.

Serve sauce separately.

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