If you care about your health and only eat healthy food, then the chicken breast soufflé is your dish.
Below we will reveal the secrets of cooking this excellent food, and you can enjoy its delicate and airy structure and original taste.
Souffle of chicken breast with carrots and peas in the oven
Ingredients:
- fillet of chicken breast - 520 g;
- cream 20% - 190 ml;
- flour - 30 g;
- hard cheese - 45 g;
- egg - 1 piece;
- sour cream - 30 g;
- carrots - 45 g;
- green peas - 45 g;
- vegetable oil - 25 ml;
- salt - to taste;
- ground black pepper and spices - to taste.
Preparation
Chicken breast fillet is washed, wiped dry with a paper towel, put into the container of the blender and break until a homogeneous consistency is obtained. Then add the egg, cream, flour, salt, ground black pepper, spices and whisk again.
In the absence of a blender, you can use the meat grinder, skipping the fillets several times, and then, mix with the other ingredients. But the ready souffle in this case will be less airy and homogeneous.
Pre-cooked carrots cut into small cubes. Peas can be taken canned, but it is better to boil until cooked fresh or frozen. Prepared vegetables are added to the chicken mass and gently mix. You can punch the mixture with a blender to grind the vegetable additive, but the colorful accompaniment on the cut of the ready souffle is very beautiful and appetizing.
We spread the resulting souffle base in an oily form for baking, grease the top with sour cream and grate the cheese through the grater (possible without it). Determine the dish in a preheated to 175 degrees oven for twenty-five to thirty minutes.
Ready souffle served with fresh or baked vegetables
Souffle of chicken breast and courgette
Ingredients:
- chicken breast (fillet) - 520 g;
- young zucchini - 400 g;
- carrots - 100 g;
- onion - 90 g;
- eggs - 3 pieces;
- cream - 200 ml;
- cheese - 175 g;
- fresh greens - to taste;
- salt - to taste;
- ground pepper - to taste;
- vegetable oil.
Preparation
Chicken fillet and zucchini with carrots are boiled in different pots until ready. Do not forget to pre-clean the vegetables and wash.
Then we put boiled meat, zucchini and carrots into the container of the blender, add the peeled onion and break everything up to maximum uniformity. Add the beaten eggs, cream, half of the grated cheese and finely chopped greens. Season the mixture with salt, ground pepper, mix thoroughly and put in oiled with vegetable oil form.
We pritrushivayem top of the dish with the remaining cheese and send the form in a preheated to 175 degrees oven for forty-forty-five minutes.
Souffle from chicken breast for children in a multivark
Ingredients:
- chicken breast (fillet) - 90 g;
- carrots (optional) - 25 g;
- quail eggs - 2 pcs .;
- rice cereal - 25 g;
- milk - 55 ml;
- purified water - 25 ml;
- salt - to taste;
- butter - 5 g.
Preparation
The fillet of chicken breast is washed, pawned in a small saucepan and poured with purified water. Then throw the peeled carrots (if desired) and cook until cooked. If desired, add salt to taste water. From rice cereal, water and milk, cook rice porridge .
On readiness, mix all the ingredients, transfer them into the blender's container and break it into a homogeneous puree. Then we drive in quail eggs, add the melted butter and once again scroll
Molds are smeared with butter, fill them with cooked chicken paste and place on a stand for steaming, having previously poured into the capacity of the multivarka one liter of water. We cook the chicken soufflé in the "Steam cooking" mode for twenty-twenty-five minutes.
Similarly, you can prepare soufflé with a chicken egg, replacing them with two quail eggs, and instead of carrots add a pumpkin or zucchini. Also, for greater splendor, you can separate the protein from the yolk, beat it into a thick foam and add at the final stage, intervening in the puree before filling the mold.