Chicken Casserole

Preheat the oven to 200°C (approximately 400°F). Cut the chicken breasts into small pieces. Puree half of the chicken with the dried tomatoes and two slices of toast. Puree the other half of the chicken with the pesto and two slices of toast. Whip the cream and mix with the parmesan. Beat the egg whites until stiff and add 2 tablespoons to each chicken mixture. Fold the rest of the egg whites into the cream mixture. Season each mixture with salt and pepper.

Line a loaf pan with aluminum foil and alternately layer the mixtures in the pan (i.e., cream, pesto, cream, tomato, cream). Cover the loaf pan with aluminum foil and place in a deep baking dish filled with water. Bake for 40-50 minutes. In the last 5-10 minutes, remove the foil and let the casserole brown. Remove from the pan and place on a plate. Garnish with herbs.