1 1/2 cup shredded Cheddar cheese
1/2 cup chopped onion
1 teaspoon prepared yellow mustard
6 egg whites
1/2 cup butter
1 pumpkin puree
3 egg yolks
1 tablespoon butter
1/2 teaspoon mustard powder
1 cup evaporated milk
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
Preheat the oven to 375 degrees F (190 degrees C). Grease 2 (8 ounce) microwaves pans.
Spread the shredded cheese mixture evenly over the bottom of the prepared pans.
Place the onion and yellow mustard spread over the shredded cheese.
Place the egg whites on top of the tomato and mustard. Blitz with melted butter.
Beat egg yolks with one tablespoon butter in a bowl. Spread the egg yolk mixture over the top of the cheese mixture batter.
Remove prepare pan from oven. Place one of each of the edge of pan (top and bottom) onto the prepared pan. Butter each pan counterclockwise. Place the foil on top of the foil to prevent leaking.
Bake for 7 to 8 minutes in the preheated oven. Turn chicken slices to brown on both sides.
Remove foil and cool. Place chicken slices onto the prepared surface. Brush marinade over the surface of chicken slices and sprinkle chicken slices with the butter mixture. Return pan to oven for 5 additional minutes. Broil 1 to 2 minutes, or until cheese is bubbly and chicken is cooked through and juices run clear.
Remove seeds from spinach and place them in an 8x8 inch pan. Broil immediately, stirring occasionally, until chicken is cooked through and herby (melt or turn brown). Serve in pieces or in individual soup bowls.
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