The chicken souffle is a dish of exceptional value in the diet menu, baby food or diet of those who are prone to eating only healthy food. A unique, incomparable, delicate taste obtained through the execution of available recipes can satisfy the needs of both adult gourmets and toddlers.
How to cook chicken soufflé?
Chicken souffle is prepared from chopped to puree state of chicken with the addition of eggs, dairy products, spices. The dish is steamed or baked in the oven.
- As a basic component for souffle preparation, you can use the breast of a bird, flesh from the thighs, legs or chicken liver.
- Meat slices or minced meat is processed to a delicate texture blender.
- When egg is added, the yolks are combined with the meat before grinding, and whipped until the whites are squeezed into the spoon by gently moving from bottom to top at the final stage of the preparation of the base.
- Any of the recipes will become brighter, and the taste of the ready-made delicacy is more spicy if you complete the meat composition with finely chopped herbs, aromatic seasonings to your taste and spices.
Chicken souffle - recipe in the oven
The following recipe for chicken souffle will provide an opportunity to get a variant of a dish that is equally suitable for a diet or a festive table. In the latter case, the snack should be baked in batch forms or before serving cut into slices and decorate them effectively.
Ingredients:
- chicken - 0,5 kg;
- egg - 1 piece;
- cream - 100 ml;
- flour - 3 tsp.
- butter - 30 g;
- nutmeg - 1 pinch;
- salt, pepper, green onion, parsley, dill.
Preparation
- Boil the chicken.
- After cooling, lay the meat in the blender container.
- Add yolks, cream, butter, greens and flour, grind the ingredients.
- Season the mass to taste, mix the whipped whites and transfer to the mold.
- Bake a chicken souffle in the oven for 30 minutes at 180 degrees.
Chicken souffle as in kindergarten - recipe
For those who can not forget the kindergarten menu and want to feel delicate warm notes of their favorite dishes again, it's time to prepare a chicken soufflé as in a kindergarten, using the following proportions of ingredients and simple recommendations. Used in the original breast can be replaced with meat from the legs and thighs.
Ingredients:
- chicken fillet - 0,5 kg;
- eggs - 2 pieces;
- milk - 100 ml;
- flour - 3 tbsp. spoons;
- oil - 50 g;
- salt - to taste.
Preparation
- Boil the chicken breast.
- Grind the meat in a blender, adding milk, yolks and flour.
- Season the base to taste, supplement it with whipped whites, spread out into a mold.
- Bake a soufflé of chicken breast in kindergarten for 45 minutes at 180 degrees.
Soufflé from chicken, dietetic
Chicken soufflé, the recipe of which will be presented later, will turn out to be even more useful and dietary thanks to the filling of the chicken base with vegetables, which facilitate its light structure. Fine gustatory notes to the dish will give pistachios, and finely chopped herbs will make it piquant and aromatic.
Ingredients:
- chicken fillet - 0,5 kg;
- eggs - 2 pieces;
- courgette - 200 g;
- broccoli - 150 g;
- onion - 1 piece;
- milk - 200 ml;
- pistachios - 1 tbsp. a spoon;
- vegetable oil - 50 ml;
- greens - 1 bunch;
- salt, pepper - to taste.
Preparation
- Chicken fillet and zucchini cut and together with broccoli, chopped onion with a blender.
- Pour in the milk, add greens, seasonings, butter, yolks, pistachios and once again mix everything.
- The proteins are driven in and mixed into the resulting base.
- Spread the chicken into a mold and cook the dietary chicken for 30 minutes at 180 degrees.
Souffle of chicken mince in the oven
Even easier and faster prepared chicken soufflé from raw minced meat. This option is suitable for those who do not have the opportunity to use a blender. The taste of delicacy will not be as gentle as in previous cases, but for those who prefer to feel the meat structure, will be more priority.
Ingredients:
- chicken mince - 0.5 kg;
- egg - 1 piece;
- milk - 50 ml;
- sour cream - 1,5 tbsp. spoons;
- onion - 1 piece;
- butter - 50 g;
- salt, pepper - to taste.
Preparation
- In chicken mince, add the crushed bulb.
- Stir in the yolk, milk, sour cream, salt, pepper and whipped egg whites.
- Lay out the mass in a mold or a general container and bake a soufflé of chicken at 180 degrees for 30 minutes.
Boiled chicken souffle
The following recipe for a chicken soufflé can be performed when it is necessary to utilize the remains of chicken meat in the field of yesterday's meal or simply to cook a delicious dietary dish for the whole family. Chicken meat in this case is used boiled or baked in the oven until cooked and complemented with carrots.
Ingredients:
- chicken boiled - 0,5 kg;
- egg - 2 pieces;
- carrots - 1 piece;
- milk - 100 ml;
- manga - 2 tbsp. spoons;
- butter - 50 g;
- salt, pepper, spices - to taste.
Preparation
- Meat is placed in a blender, along with boiled or buttered carrots.
- Add yolks, semolina, salt, pepper, seasonings and milk, whisk everything with a blender.
- Prepare a souffle from boiled chicken in oily form at 180 degrees for 30-40 minutes.
Chicken souffle with rice
You can cook chicken soufflé with the addition of boiled rice and a white sauce, cooked from the spices and onions flavored with milk. This version is ideal for those who like onion aftertaste, but the presence of vegetable pulp in the composition is a hindrance. Supplement the composition with greens or nuts.
Ingredients:
- chicken pulp - 0.5 kg;
- egg - 1 piece;
- rice - 100 g;
- onion - 1 piece;
- Milk - 0.5 liters;
- flour - 2 tbsp. spoons;
- butter - 150 g;
- laurel - 2 pieces;
- salt, pepper, spices - to taste.
Preparation
- Boil the chicken.
- Heat the milk to boil with the addition of chopped onions, laurel and spices, leave for 15-20 minutes, filter.
- 4 tablespoons of milk are added to the milk base. Spoons of oil, flour and cook until thick.
- Chop chicken in a blender, adding white sauce, yolks.
- Stir in the boiled rice, protein foam.
- Put the mass into molds.
- Prepare a chicken soufflé with rice at 180 degrees in the oven for 30 minutes.
Chicken soufflé with vegetables
Cooked soufflé from chicken and zucchini with the addition of green peas, corn, at the request of Bulgarian pepper, carrots and onions will be the ideal solution for making a diet or a low-calorie meal. The bright appearance of the dish and its stunning tender taste is enjoyed by both children and adults.
Ingredients:
- chicken fillet - 0,5 kg;
- egg - 1 piece;
- zucchini - 100 g;
- peas and corn - 50 g each;
- garlic - 2 teeth;
- Bulgarian pepper - 0,5 pcs .;
- cream - 100 ml;
- vegetable oil - 20 ml;
- salt, pepper - to taste.
Preparation
- Chop the chicken, put it in the blender's container, along with ground garlic, yolk, milk and spices.
- Grind the mass to homogeneity.
- Add cubes of zucchini, pepper, peas, corn and whipped protein.
- Transfer the mass into a mold and prepare a delicious chicken soup 30 minutes at 180 degrees.
Souffle from chicken liver
The following recipe will appeal to those who like the nutritious dishes from the liver. Soft, rather piquant taste of souffle obtained can be diversified by adding a little boiled, salted carrots or grated pulp of fresh tomatoes, which previously rid of the skin.
Ingredients:
- chicken liver - 0,5 kg;
- egg - 2 pieces;
- croup of semolina - 2 tbsp. spoons;
- onion - 1 piece;
- cream - 100 ml;
- butter - 20 g;
- salt, pepper - to taste.
Preparation
- Chicken liver is ground in a blender with the addition of onion, cream and yolks.
- Add salt to taste, pepper, mango, mix whipped with a pinch of salt until the peaks of protein.
- Transfer the base to an oiled form and bake a chicken liver souffle in the oven at 180 degrees 30 minutes.
Chicken souffle with mushrooms and cheese
Enrich the classic taste of the dish, make it more saturated, it will be possible, adding to the chicken base the frying of mushrooms and onions . You can use both mushrooms and oyster mushrooms, as well as more fragrant forest mushrooms, pre-brew them until ready and lowering to the bottom in salted water.
Ingredients:
- chicken fillet - 0,5 kg;
- champignons - 200 g;
- egg - 2 pieces;
- breadcrumbs - 2 tbsp. spoons;
- onion - 1 piece;
- cream - 200 ml;
- olive oil - 50 g;
- salt, pepper, cheese - to taste.
Preparation
- Fry in finely chopped mushrooms with onions.
- Grind chicken in the blender with cream and yolks.
- Season the chicken mass, interpose the mushroom fry, crackers, cheese, whipped to a thick foam proteins.
- Transfer the mass into oiled forms or one common container and send it to the oven heated up to 180 degrees.
- After 30 minutes the chicken souffle with mushrooms will be ready.
Chicken Souffle in a Multivariate
Not less tasty, delicate and juicy will be a soufflé of chicken in a multivark . As a weight-balancing component in this case, bread and starch, potato or corn soaked in milk are used. A stunningly flavorful dish will be by adding a mixture of Italian dry herbs.
Ingredients:
- chicken fillet - 0,5 kg;
- egg - 2 pieces;
- garlic - 2 teeth;
- onion - 1 piece;
- cream - 200 ml;
- starch - 1 tbsp. a spoon;
- white bread - 1 slice;
- vegetable oil - 20 ml;
- Italian herbs - 2 pinch;
- salt, pepper - to taste.
Preparation
- The chopped meat is put into the blender's container.
- Add onions and garlic, spices, bread, starch, yolks and cream, whisk everything up to a creamy texture.
- Beat whiskey until the peaks.
- Stir in the chicken mass of thick protein foam, put the base in the bowl.
- Prepare a soufflé of chicken in the "Bake" mode for 60 minutes.
Chicken souffle in a microwave oven - recipe
Stunningly delicate chicken souffle in a microwave can be cooked in just a few minutes, providing yourself and your family with a delicious and healthy breakfast, a light lunch or dinner, the calorie content of which will depend on the fat content of the cottage cheese used. You can serve the dish with fresh vegetables, any salad or a suitable tasty sauce.
Ingredients:
- chicken fillet - 200 g;
- proteins - 2 pcs .;
- cottage cheese - 100 g;
- vegetable oil - 10 ml;
- salt, pepper - to taste.
Preparation
- Chop the chicken in a blender.
- Add the cottage cheese, salt, pepper, once again whisk the mass to a creamy texture.
- Stir in the resulting base whipped to a thick and thick foam proteins, put in an oiled form.
- Send the container covered with a lid to the microwave device for 5-7 minutes.
Chicken souffle steamed
The most useful, perhaps, the version from all list of all possible variants of a dish - souffle chicken steam. You can cook it using a multivarker, using the appropriate program, a steamer in the crockery or simply a pot of boiling water, placing it in a deep form and covering the structure with a lid.
Ingredients:
- chicken fillet - 600 g;
- egg - 4 pieces;
- sour cream - 6 tbsp. spoons;
- semolina - 3 tbsp. spoons;
- vegetable oil - 20 ml;
- salt, pepper - to taste.
Preparation
- The fillet of the breast is cut, laid in a bowl of a blender, along with sour cream, mango, yolks.
- Rub the ingredients, adding salt and optional pepper.
- Mix in the basis whipped up to dense peaks of proteins and shift to oiled molds or a steamer's container.
- Cook souffle for a couple of 20-30 minutes.