YOUR SOLIN GENERATED RECIPE
Creamy Savory Whole Grain Bread Pudding with Lean Chicken and Fresh Herbs
Savor a warm and comforting twist on traditional bread pudding with tender lean chicken, whole grain bread soaked in a luscious egg and low-fat milk custard, and bright fresh herbs. This dish offers a delightful blend of creamy texture and savory flavors that's perfect for any meal of the day.
INGREDIENTS
3 oz Lean Chicken Breast
1 slice Whole Grain Bread
2 large Eggs
1/4 cup Low-Fat Milk
2 tbsp Fresh Mixed Herbs (Parsley & Thyme)
1 small Yellow Onion
1 clove Garlic
1 spray Olive Oil Cooking Spray
Salt and Pepper to taste
PREPARATION
Preheat the oven to 375°F and lightly coat a small baking dish with olive oil cooking spray.
Dice the lean chicken breast into small bite-sized pieces. Season with a pinch of salt and pepper.
Chop the small yellow onion and mince the garlic. Finely chop the fresh mixed herbs.
Tear the whole grain bread into small cubes and place them into a mixing bowl.
In a separate bowl, whisk together the eggs and low-fat milk. Stir in the chopped herbs, onion, garlic, and seasoned chicken pieces.
Pour the mixture over the bread cubes, ensuring all pieces are well coated with the egg mixture.
Allow the mixture to rest for 5 minutes so the bread soaks up the custard.
Transfer the entire mixture into the prepared baking dish and smooth out the top.
Bake in the preheated oven for 25-30 minutes until the pudding is set and the top turns lightly golden.
Remove from the oven, let it cool slightly, then slice and serve warm.