Serves: 4
Total Calories: 680
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.
This Chicken Soufflé 2 recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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