Chicken Casserole

Ingredients

• 4 chicken breast fillets
• 500 ml heavy cream
• 12 sun‑dried tomatoes in oil
• 100 g Parmesan cheese
• 1 jar pesto
• 4 egg whites
• 4 slices toast bread
• Salt
• Pepper

Instructions

1. 1.

   Preheat oven to 200°C. Cut chicken breasts into small pieces, blend half with the sun‑dried tomatoes and two slices of toast, blend the other half with pesto and toast. Whip cream until stiff, mix in parmesan. Whip egg whites until stiff, add 2 tablespoons to each chicken mixture and fold in; fold remaining egg whites into the cream. Season both mixtures with salt and pepper. Line a loaf pan with foil, layer the mixtures alternately: cream, green, cream, red, and finish with another layer of cream. Cover the loaf pan with aluminum foil, place it on a baking tray filled with water, and bake for about 40–50 minutes until the mixture is fully set. In the last 5–10 minutes remove the foil and allow a slight browning. Lift the casserole from the pan onto a prepared plate. Garnish with herbs if desired and serve.

2. 2.

   Serve with vegetable noodles for extra flavor.