1 pound boneless chicken breast, cut into bite-size chunks
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon butter
2 medium vine-ripened tomatoes, seeded, diced
1 can (15 ounces) pre-seasoned black-eyed peas, drained well
1/3 cup whipping cream
1 cloves garlic, minced
1/3 cup shredded Muenster cheese
1/3 cup shredded provolone cheese
1/3 cup shredded Swiss cheese
2 egg whites
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Let's Make It
Preheat oven to 375 degrees F. Toss chicken with cumin and cayenne pepper. Heat butter in large non-stick skillet until sizzling. Add chicken and saute until lightly browned but not fully cooked, 3 to 4 minutes. Remove chicken from skillet and set aside. In same skillet add tomatoes and peas. Cook about 1 minute. Place peas and tomatoes in a shallow 1 1/2-quart baking dish. Top with chicken.
In a small saucepan, heat cream and garlic until almost boiling. Remove from heat and stir in cheeses until smooth. Whip egg whites until soft peaks form. Fold cheese mixture into egg whites. Spoon over chicken. Sprinkle lightly with paprika.
Bake until golden brown and puffed, about 20 to 25 minutes.