Chicken with Pea Crust

Name: Chicken with Pea Crust
Yield: 8
Ingredients: 4 cups of toasted pea cubes; 3 cups of cooked or roasted chicken, cut into cubes; 1/2 cup of chopped fresh parsley; 1/2 cup of chopped green pepper; 4 tablespoons of red bell pepper flakes; 1/2 cup of finely chopped onion; 3/4 cup of mayonnaise; 2 tablespoons of mustard; 1 cup of grated cheddar cheese (coarsely shredded); 4 lightly beaten eggs; 1 1/2 cups of milk

1
4 cups of toasted pea cubes
2
3 cups of cooked or roasted chicken, cut into cubes
3
1/2 cup of chopped fresh parsley
4
1/2 cup of chopped green pepper
5
4 tablespoons of red bell pepper flakes
6
1/2 cup of finely chopped onion
7
3/4 cup of mayonnaise
8
2 tablespoons of mustard
9
1 cup of grated cheddar cheese (coarsely shredded)
10
4 lightly beaten eggs
11
1 1/2 cups of milk

Ingredients

1
4 cups of toasted pea cubes
2
3 cups of cooked or roasted chicken, cut into cubes
3
1/2 cup of chopped fresh parsley
4
1/2 cup of chopped green pepper
5
4 tablespoons of red bell pepper flakes
6
1/2 cup of finely chopped onion
7
3/4 cup of mayonnaise
8
2 tablespoons of mustard
9
1 cup of grated cheddar cheese (coarsely shredded)
10
4 lightly beaten eggs
11
1 1/2 cups of milk

Directions

1
Place 2 cups of pea cubes in a refractory dish measuring about 27 x 17 cm. Reserve
2
In a large bowl, mix the chicken, parsley, peppers, and onion
3
Add the mayonnaise and mustard
4
Spread over the pea cubes
5
Sprinkle with cheese and remaining pea cubes
6
Beat the eggs slowly with milk to combine without frothing
7
Pour into the dish
8
Cover and refrigerate for 2 to 24 hours
9
Preheat the oven to hot temperature (200°C)
10
Bake uncovered for 45 minutes or until firm
11
Let stand for 10 minutes before serving
12
Serve in 8 portions.