It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chicken Custard In Broth
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- #47743
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 stalk celery
1/2 chicken breast halves, skinned and boned
3 cups chicken broth
1 egg
1/4 cup grated Parmesan cheese
4 fresh parsley sprigs, no stems
sea salt
freshly ground black pepper
directions
Preheat oven to 400 degrees F. Have ready buttered custard cups or tins.
Break celery to remove strings and cut into a blender. Add chicken, 1/3 cup broth, egg, cheese, and parsley, then puree until smooth.
With a tablespoon, fill cups with puree and place cups in a pan of warm water to bake. Place pan in preheated oven for 10 minutes.
Allow remaining broth to simmer while chicken custard is in the oven. Season with salt and pepper to taste.
When custards are cooked, unmold each into a soup plate and pour hot broth into each plate. Sprinkle more cheese over custard and soup.
Extra chicken custard will keep in the refrigerator for up to 2 days.
added by
foodfun
nutrition data
Nutritional data has not been calculated yet.
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