1. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook for a few seconds, until fragrant. Add the chicken, if raw, and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover and cook for 3 to 4 minutes on each side, until golden and cooked through, but not tough. Let cool and cut in 1/2 inch pieces. Halve and core the tomatoes, discard the juice and seeds, and dice the flesh. 2. Whisk the eggs in a large mixing bowl. Add the milk and whisk again. Sift in the flour, season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and whisk until blended - the batter will be thin. Add the chicken, cheese, tomatoes, tarragon, and cashews. Stir with a spoon to blend. (The batter can be made a day ahead, covered, and refrigerated. Give it a good stir before using the next day). 3. Preheat the oven to 425F and grease a mini or regular-size muffin tin with olive oil. 4. Spoon the batter evenly into the prepared muffin tin and bake for 25 to 35 minutes, depending upon the size of your moulds, until golden and puffy. Transfer to rack to cool for 2 minutes. Unmould, let cool for 10 minutes, and serve warm or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
