Filling:
2 cups raw sliced mushroom
1 medium eggplant - approximately 2 cups - skinned, diced, salted and drained
3 cloves minced garlic
2 tablespoons olive oil
1 (10 oz) bag spinach-cleaned and chopped
1 tbsp. white wine
1 tbsp. butter to grease dish
1/4 cup Parmesan cheese

Batter for soufflé:
6 egg yolks
1/3 cup soy flour
8 oz. Monterey jack cheese
2 tbsp. fresh thyme - chopped
2 tbsp. parsley - chopped
1 cup chicken stock
8 egg whites, beaten stiff

Sauce:
2 roasted red peppers - approximately 1 cup - peeled and de-seeded, stems removed
2 tbsp. white wine
1 stick melted butter

Chicken:
4 boneless chicken breast (4 - 6 oz. each)
2 tbsp. olive oil
2 tbsp. parsley
2 tbsp. sage
2 tbsp. rosemary
2 tbsp. thyme

Soufflé Preparation:
Sauté over medium heat in 12" sauté pan mushroom, eggplant, garlic and spinach in olive oil until soft. Deglaze with white wine. Drain well in colander and cool mixture in refrigerator. Butter a 2 quart round casserole or soufflé dish. Dust inside of dish with Parmesan cheese. Heat chicken stock over medium heat in saucepan with minced herbs. Add soy flour and whisk until mixture is well blended. Whisk cheese into mixture until blended. Turn off heat. 

Temper egg yolks with sauce by adding small amount of warm mixture to yolks in a separate bowl. Slowly add remainder of mixture to yolks until thick. Beat egg white with hand blender or mixer until stiff. Fold in soy/cheese/yolk mixture with rubber spatula. Add 1/3 mixture to bottom of soufflé dish. Add 1/2 vegetable mix on top of egg white mixture. Continue layering until base and vegetable mixture have filled soufflé dish. Bake on bottom rack at 325 degrees for 50 minutes.

Sauce Preparation:
Roast 2 red peppers in broiler until well browned on all sides. Peel skin from peppers and remove seeds and stems. Puree pepper meat with white wine in food processor for 10-15 seconds. While processor is still running slowly drizzle in 1 stick melted butter in steady stream. Keep sauce warm.

Chicken Breast Preparation:
Chop 2 tablespoons each fresh parsley, sage, rosemary and thyme and mix well onto dinner plate. Take 4 skinless boneless chicken breast and press each onto herb mixture to coat each side. Heat sauté pan over medium heat. Pour 2 tablespoons olive oil into preheated pan. Sear each breast for 4-5 minutes each side until done. Slice each breast on diagonal and serve with hot soufflé. Top with pepper sauce.

Soufflé yields 8 servings - 5 net carbs per serving
Chicken breast yields 4 servings - 0 net carbs per serving