Spread the cornmeal mixture in the baking dish and allow to cool.

Coat each piece of chicken in the cornmeal mixture.

While the cornmeal mixture is hot, stir in the mascarpone, salt and pepper.

Add to the cornmeal mixture to make a slightly stiff dough that pulls away from the side of the bowl.

Add the liquid ingredients to the cornmeal mixture and blend well.

Cover the bottom of each with a thick layer of the cornmeal mixture.

Gently but thoroughly fold the whites into the cornmeal mixture.

Then fold the cornmeal mixture into the remaining egg whites.

Add the cornmeal mixture, mix thoroughly and stir in the chives.

Pour the cornmeal mixture into the dish, place in the oven and bake 30 minutes.