Chicken And Spinach Ramekins Recipe
Ingredients
| 500 ml fine diced, cooked chicken meat | ||
| 500 ml diced, cooked spinach, drained | ||
| Eggs | 5 | |
| Heavy cream | 180 Milliliter | |
| 30 ml chopped fine parsley | ||
| Chives | 5 Milliliter, chopped | |
| Basil leaves | 3 Milliliter | |
| Butter | 30 Milliliter | |
Directions
Blend the chicken and spinach.
Fold in the eggs one at a time.
Blend in the cream and herbs.
Butter six ramekin dishes with the butter.
Fill each dish with an even amount of mixture.
Place the dishes in a shallow baking pan.
Fill with water around the ramekins to half full, be sure to not pour any water into the ramekins.Place in a preheated 350°F (180°C) oven and bake for 45 minutes.
Turn out onto warm plates and serve.
Suggestion: Serve a little Mornay Sauce with these — it is a great finishing to the dish.
Fold in the eggs one at a time.
Blend in the cream and herbs.
Butter six ramekin dishes with the butter.
Fill each dish with an even amount of mixture.
Place the dishes in a shallow baking pan.
Fill with water around the ramekins to half full, be sure to not pour any water into the ramekins.Place in a preheated 350°F (180°C) oven and bake for 45 minutes.
Turn out onto warm plates and serve.
Suggestion: Serve a little Mornay Sauce with these — it is a great finishing to the dish.
Chef
