Chicken soufflé - the best recipes for preparing the most delicate dish. Recipes for making chicken soufflé in the oven Boiled chicken soufflé

08.04.2018

We are accustomed to the fact that soufflé is something from the category of sweets. But you can serve it not only for dessert. To add variety to your home menu, prepare chicken breast soufflé in the oven. It turns out tender, airy and healthy. Maximum gastronomic pleasure and benefit, minimum harm and fat.

Boiled chicken soufflé in the oven fits perfectly into children's and dietary diets. A complete dish, rich in proteins, vitamins, micro- and macroelements, will give you great pleasure. And the recipe for making it is completely simple.

Ingredients:

chicken fillet – 1 piece;
eggs – 3 pieces;
classic natural yogurt – 0.1 liters;
cheese – 100 g;
premium wheat flour – 2 tables. spoons;
salt;
pasteurized cow's milk - 2 tablespoons. spoons;
unflavored vegetable oil - 1 teaspoon. spoon.

Preparation:

We will need one chicken breast. You can cut up the bird carcass or buy ready-made fillets.
We first defrost it naturally and prepare the remaining ingredients indicated in the recipe.
Cook the poultry fillet in slightly salted water until tender. Be sure to remove the film and remove the frame.
Cool the boiled brisket and cut it with your hands. Transfer to a container in a food processor or blender.
Grind until a mass of homogeneous structure is obtained. You can grind the brisket in a meat grinder. To make the souffle tender, you need to do this two or three times.
Break raw chicken eggs and carefully remove the yolks.
Pour the resulting protein mass into a bowl convenient for whipping. Add a pinch of fine grain salt.
In a convenient way, beat the egg white into a strong foamy mass.
Add the beaten egg whites to the chopped chicken breast.
Here we also add the yolks, sifted flour, and pour in pasteurized cow's milk (necessarily at room temperature).
Mix all components thoroughly until smooth.
Grate hard cheese on a medium grater.
We take convenient fireproof forms. You can take small ones so you can immediately prepare the soufflé in portions.
We cover the molds with aluminum foil, which we grease with refined vegetable oil.
Distribute grated cheese evenly on top.
Add the remaining minced chicken and smooth the surface of the soufflé with a spatula.
We will need natural yogurt without additives, flavors or sweeteners. Pour it on top of the soufflé and distribute evenly.
Place the soufflé in the oven for a third of an hour.

When the soufflé has cooled a little, carefully remove it along with the aluminum foil from the mold.
Divide into portions and serve.

Cooking for the little ones

Are your kids reluctant to eat meat? A growing body needs strength, so mothers have to resort to tricks. Chicken soufflé in the oven for children turns out weightless, they will definitely like this dish.

Ingredients:

chilled chicken fillet – 500 g;
premium wheat flour – 4 tbsp. spoons;
softened butter – 50 g;
cream with a maximum fat content – 75 ml;
egg - 1 piece;
ground nutmeg, salt.

Preparation:

We wash the fillet. We remove the film and remove the cartilage.
Boil it until tender and cool.
Using any convenient method, grind the boiled chicken breast to a minced texture.
Add room temperature cream and softened butter to the resulting mass.
Actively mix all ingredients.
Sift the flour and add to the prepared mass.
Immediately add finely ground salt and ground nutmeg. For older children, the soufflé can be seasoned lightly with a mixture of ground peppers.
Mix everything well so that we get a mass of homogeneous structure.
Separate the yolk from the egg. Beat the whites into a foamy mass.
Add the beaten egg whites and yolk to the chicken mixture. Stir everything again.
We take a convenient form, you can take small silicone molds for making cupcakes.
If necessary, grease the molds with softened butter.
Spread the prepared mixture and level the surface with a silicone spatula.
Place the soufflé in the oven for 25 minutes. We will bake it at a temperature of 180°.

You can diversify your diet table with a soufflé made from chicken breast. The nutritional value of such a dish is 100 kilocalories per 100 g. You can add green beans, green peas, and fresh tomatoes to it. We will use zucchini in this recipe.

Ingredients:

young zucchini fruits – 1-2 pieces;
chilled minced chicken – 700 g;
sea salt, a mixture of ground peppers;
chicken egg - 1 piece.

Preparation:

To prepare a dietary soufflé, we need young zucchini fruits. We peel them and grind the pulp on a fine grater.
If there are large seeds in the zucchini, be sure to remove them.
We prepare our own minced chicken from breast meat. Grind the poultry fillet in a meat grinder or blender.
Combine the zucchini mass with chilled minced chicken.
Add sea salt and a mixture of ground peppers.
Break a raw egg and separate the yolk.
Add a pinch of fine-grained salt to the protein and beat thoroughly with a whisk until a foamy mass is obtained.
Add the beaten egg white and yolk to the minced chicken.
Knead thoroughly again until smooth.
Transfer the prepared mixture into a silicone mold.
Place the soufflé in the oven, preheated to a temperature threshold of 190°.
We will bake for half an hour.
The prepared soufflé is best served with greens.

Good day and good mood, dear readers. Does the question often come to your mind - what else could you make from chicken fillet? It seemed to me that I had already prepared all the quick, healthy and tasty dishes from this product. But not so long ago, in my first culinary notebook, I discovered forgotten recipes for chicken breast soufflé.

Cooking chicken soufflé in the oven

Soufflé is a tasty dish, but a little capricious: if you gape a little, you end up with a rubbery mass instead of an airy and tasty dish. But I will share all the secrets with you, since I also had to correct culinary mistakes. The basic rule is that chicken fillet must be chopped very carefully. If you use a meat grinder, pass the meat through it 2 times. Blend in a blender until perfectly smooth.

Boiled chicken soufflé

I often prepare this dish for children, it is tasty, healthy, filling, and ideal for lunch. I add rye flour and sometimes replace milk with cream.

What we need:

chicken breast without skin and bones – 450 g;
butter – 35-45 g;
quail eggs – 4 pcs.;
milk – 80 ml;
flour – 75 g;
flax seeds – 20 g;
salt.

Step by step recipe:

Boil the fillet - it is better to put it in boiling water so that all the juices are retained in the meat.
Set the oven temperature to 180 degrees.
Divide the eggs into whites and yolks. Place the cooled meat, soft butter, milk, flour, and flax seeds into a blender bowl. Blend at maximum speed until the mixture becomes a homogeneous puree.
Another secret to an airy soufflé is well-beaten egg whites. They need to be beaten chilled with a pinch of salt until stiff peaks form.
Add the protein mass to the minced meat, mix from bottom to top, from the edges to the center.
Grease the molds lightly and fill them with meat mixture, but not to the very top - the soufflé will rise during baking.
Place the dish in the oven for 35-40 minutes.
You don’t need to take the finished soufflé out right away: let it stand for another 10 minutes in the oven with the door ajar.

Calorie content per 100 g – 187 kcal.

To make the dish more juicy, you need to put a container of water in the oven. For a variety of taste, you can add broccoli or regular cabbage, zucchini, and rice to the minced meat. In the casserole, children don’t particularly understand what it’s made of; they chew it on both cheeks. 🙂 Use soufflé to feed your child healthy foods.

Chicken and vegetable soufflé

This dish turns out to be very bright and healthy. You can take vegetables to your taste, fresh or frozen. It turns out delicious with olives, sun-dried tomatoes, and mushrooms.

What we need:

chicken fillet – 700 g;
butter – 30 g;
carrots – 80 g;
green beans – 80 g;
green peas – 80 g;
corn – 80 g;
bell pepper – 80 g;
sour cream 15% – 180 ml;
medium egg – 2 pcs.;
dried thyme, rosemary, a mixture of white and black pepper, salt.

How to cook:

Remove the tendon and film from the meat, cut into small pieces, and grind into minced meat.
Separate the whites and put them in the refrigerator. Melt the butter in a water bath. Turn on the oven at 190 degrees.
If you are using frozen vegetables, then place them in a colander and place them in boiling water for 2-3 minutes.
Cut fresh vegetables into small cubes.
Mix the minced meat with sour cream, yolks, melted butter, herbs, add vegetables.
Beat the whites with a mixer until they form a stiff foam and slowly add them to the main mass.
Using a brush, thoroughly grease the molds with oil, spread the minced meat, not reaching 1-1.5 cm from the top, and brush with sour cream.
Cook in the oven for 35-40 minutes.

Per 100 g – 118 kcal.

You can sprinkle the soufflé with grated cheese 5 minutes before the end of baking - you’ll get a nice crust. This will make the dish less dietary, but more tasty - sometimes you need to pamper yourself. 😉

Do you want to surprise your family with a delicious and very tender dish? Tired of cooking separately for your children or dietary meals for yourself? Don’t want to spend the whole evening in the kitchen for a tiny portion of “yummy”? Then prepare tender chicken soufflé, which is suitable for children over one year old and for those on a diet.

You can include it in your diet if you have pancreatitis or stomach problems, but in this case it is better to exclude spices from the recipe. You can prepare the soufflé in different ways: in the microwave or slow cooker, in a double boiler or oven. Let's take a closer look at this dish!

Nuances of product selection and preparation

First of all, pay attention to the meat: to prepare the soufflé, you can use both chicken fillet and breast. In the latter case, first remove the skin and select the bones. If you are sorely short of time, you can use ready-made minced meat, but it must be of the highest quality.

In order for the soufflé to have an airy consistency, the protein included in its composition must be thoroughly beaten. It’s easier to do this by pre-cooling - separate the protein in advance and put it in the refrigerator for a couple of hours. Directly while whipping, add a little lemon juice, acid or a pinch of salt - the process will go faster.

In the classic version, chicken soufflé is prepared exclusively from meat, but if you want to diversify the dish, it can be made with vegetables or even mushrooms (the latter option is not suitable for a child’s diet).

As for the heat treatment of the soufflé, for maximum tenderness of the dish It's best to steam it. When baked in the oven or microwave, the dish will be crispier and denser in consistency.

Chicken soufflé - recipes

There are many variations of this dish, so every gourmet can choose the most optimal one for himself.

Classic chicken soufflé - recipe with photo

This soufflé can be prepared from chicken breast, fillet, and other parts of the bird, after removing the skin, bones and tendons.
Ingredients:

chicken – 300 g;
potatoes - 2 medium tubers;
eggs – 2 pcs.;

loaf – 30 g;
milk – 110 g;
spices to taste.

Preparation:

Rinse the meat, remove the veins and grind with a meat grinder or blender. Grate the potatoes or mince them twice. Soak the loaf in milk and also grind it in a blender. Separate the yolks and mix them with meat, loaf and potatoes. Season to taste with spices and salt.

Beat the whites until fluffy and carefully fold them into the mixture.

You can bake the souffle either in portioned molds (for example, for muffins) or in a large baking dish. Oven temperature is about 150-190 degrees, baking time depends on the volume of the molds and averages 20-45 minutes.

Calorie content – 142 kilocalories per 100 g.

Chicken soufflé “Like in kindergarten” - recipe in the oven

This soufflé is made from minced chicken and baked in the oven. Even little gourmets will certainly like it.
Ingredients:

minced chicken – 450 g;
milk – 5 tbsp. l.;
butter – 2.5 tbsp. l.;

eggs – 2 pcs.;
flour – 2 tbsp. l;
spices to taste.

Preparation:

Separate the whites and place them in a cool place. Mix the yolks with the minced meat, gradually add milk to the mixture. Soften the butter and rub with flour. Mix with the yolk-meat mass.

Beat the whites until fluffy, carefully fold them into the mixture. It is better to bake the soufflé by steaming: place a container with water in the oven (at the very bottom), and place the form with the souffle above. Oven temperature – 160-180 degrees.

You can also prepare this soufflé in a baking sleeve: put the mixture in the sleeve, secure it on both sides with clips. Using the same recipe, the soufflé can also be cooked in the microwave at high power for ten minutes.

Calorie content – 149 kilocalories per 100 g of soufflé.

Steamed chicken soufflé

For kids and those on low-carb diets, steamed chicken fillet soufflé is the best option.
Ingredients:

chicken – 550 g;
egg – 2 pcs.;
zucchini – 1 pc.;

onion – 1 pc.;
milk – 1 tbsp. l;
spices to taste.

Preparation:

Grind the meat, zucchini and onion in a meat grinder. Squeeze excess moisture from zucchini. Mix the minced meat, add salt and spices. Gradually introduce milk. Separate the yolks from the whites and add to the meat mixture.

Beat the egg whites until stiff, and carefully fold them into the minced meat. In a multicooker or double boiler, the soufflé is prepared for about 40 minutes (in a multicooker - in steam mode). If this is not possible, divide the mixture into cake pans and cook in a water bath for an hour.

This is a steamed chicken soufflé It has a low calorie content - 134 kilocalories per 100 g.

Dish from a nutritional point of view

Soufflé made from chicken fillet or breast is an excellent dietary dish that can be prepared for a child, staunch supporters of a healthy lifestyle, and those who have stomach problems. Nutritionists emphasize that this method of cooking chicken makes the meat easily digestible.

Chicken soufflé is low in calories - in the dietary version it contains about 136 kilocalories in every 100 g of dish, but an addition in the form of sour cream or mayonnaise will increase the nutritional value to 140-160 kcal.

Soufflé is an excellent source (about 12 g per 100 gram serving), but the fat and carbohydrate content is not the highest: 7 and 6 g per 100 g of soufflé, respectively.
You can include soufflé in both therapeutic diets and diets for weight loss. In the latter case, it is better to steam the dish.

How can you diversify the recipe?

To add new flavors to a dish, try cooking it with “extra” ingredients. Most often vegetables are used for this: cabbage, potatoes, carrots, zucchini, onions. They can be added individually or as a mixture. Grind the selected vegetable in a blender, pass through a meat grinder (potatoes - twice).

If you add zucchini to the soufflé, first drain the excess liquid from it after chopping.

The finished soufflé can be sprinkled with grated cheese. Also, finely chopped mushrooms are sometimes added to the chicken - the result is a delicious and very tender dish. Another option is to add boiled rice to the dish (pass it through a meat grinder).

Remember that cheese, mushrooms and potatoes are additives that significantly increase the calorie content of the soufflé. This dish is more difficult for the body to digest, so it is not suitable for a diet. But a soufflé with carrots, zucchini or cabbage will diversify your diet during diets.

You can add flavor to the dish with the help of spices: Provençal or Italian herbs, different types of pepper, oregano, coriander.

How to cook chicken soufflé - video

If you decide to cook this dish, pay attention to the following video. It shows all the stages of preparation, and also demonstrates two options for baking in the oven - with and without a steam bath. This dietary chicken soufflé can be made for children, for those who are on a diet, and for those who strive to lead the healthiest lifestyle possible and carefully monitor their diet.

Chicken soufflé is a wonderful dish, distinguished by its delicate texture, exquisite taste and low calorie content. It perfectly diversifies your everyday or holiday diet and will become a real find for housewives. How do you prepare chicken soufflé? Share recipes and culinary secrets in the comments!

Tender chicken soufflé. Every housewife would like to cook it so that everyone will lick their fingers. Many housewives have repeatedly tried to make such a chicken casserole, the recipe and taste of which would be like in kindergarten, but most often they did not succeed. So how do kindergarten cooks manage to make such a delicious dish? What's their secret? The article describes in detail the process of preparing such a meat casserole, which is served in kindergarten.

This dietary recipe is suitable for both children and adults. The most popular methods of preparing it are steamed chicken soufflé and in the oven. They taste virtually the same, so choose the cooking method that is most convenient for you.

Step-by-step video recipe

There are a huge number of different ways to prepare airy meat soufflé. But chicken soufflé (a recipe like in kindergarten) is the most delicious and healthy, and its preparation does not take much time, unlike other similar dishes. This culinary masterpiece will take you back to carefree years and help you remember the taste of childhood. It is also worth noting the great health benefits of this method of preparing puffed casserole, because only natural and environmentally friendly products are used in the cooking process. Now let’s move on directly to how to prepare a tender chicken soufflé.

First you need to purchase all the necessary ingredients. Here is a list of everything you need to make a fluffy meat casserole:

young chicken fillet (about 300-400 grams);
medium-sized raw chicken egg - 1 piece;
medium fat milk - 100 ml;
premium flour - 3 heaped tablespoons;
butter - 100 grams.

How to properly process meat?

How to cook chicken soufflé? The recipe, like in kindergarten, requires the right choice of meat. Make sure you buy fillet chicken and not old chicken. If you buy a product from old chickens, then the chicken soufflé for children in the oven will not be as tasty, tender and airy.

To begin, rinse the chicken meat thoroughly under running water, then place it in a saucepan and bring to a boil. Next, it is recommended to drain the water and fill the fillet with new water, which will need to be salted after boiling. Young poultry meat should be cooked in this way for at least half an hour (preferably 40 minutes), and the pan should be covered with a lid.

After the specified time has passed, the chicken fillet can be removed from the water onto a plate, while it needs to rest and cool (about an hour). Disassemble the cooled meat into small pieces to make it more convenient for the housewife to beat it in a blender or mixer. There should be no bones in the fillet, but if there is any small cartilage, it must be removed.

Making sauce from milk

What else helps chefs make tasty and tender chicken soufflé? The recipe, like in kindergarten, involves the use of a special milk sauce based on milk, butter and flour. To prepare such a liquid seasoning, you first need to melt the butter over low heat, stirring constantly. Under no circumstances should the oil boil or burn, otherwise the taste of the sauce will be less rich and bright. After you melt the butter, you will need to put it somewhere nearby to cool. Pour flour into the cooled butter slowly, in small portions and stirring constantly so that the flour does not overcook and lumps do not form. The goal is to obtain a homogeneous creamy mass.

The finished sauce must be placed on the stove and boiled for several minutes. Boiling helps the milk sauce thicken faster.

Mixing ingredients

How to prepare chicken soufflé so that its taste is similar to the fluffy casserole from kindergarten? To do this, you need to pay special attention to the process of mixing all the ingredients of the dish.

First you need to beat all the ingredients in a blender or mixer. Place cooled boiled chicken fillet, milk sauce and egg yolk into a bowl (or pan). Whisk it all for a few minutes until a homogeneous consistency is obtained. The next and one of the main steps is the introduction of protein into the mixture, which must first be whipped to a strong foamy state. It is this ingredient that makes the soufflé so tender, soft, and fluffy.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

This exquisite treat belongs to French cuisine, which is perfectly assimilated by other nations. Chicken fillet soufflé has several options for creating it; you can use the microwave, slow cooker, oven, steam it and with different side dishes. This dish is served as a hot or cold snack.

How to make chicken soufflé

To create a treat, you need to have shapes, both large and small. The latter are convenient because you immediately get portions and don’t have to cut anything. You can prepare chicken soufflé from boiled or raw product. To get the desired taste and airiness, it is recommended to buy white meat. It should first be chopped; you can use a food processor, blender or meat grinder (in the latter case, raw poultry must be passed through twice to obtain the desired homogeneity).

In the oven you can create either a very fluffy or denser treat. In the first case, additional eggs (beaten whites) are used, added right before baking, carefully so that the airy foam does not settle. To create a unique taste, different products are used, sometimes milk, cream, butter and vegetables are added. You should not fill the molds to the brim so that the meat juice does not leak out during cooking, otherwise you will end up with a dry treat.

Chicken soufflé - recipe

This treat can easily be classified as a dietary option. Soufflé made from chicken meat (especially breasts) is easily digested by the body and saturates it with proteins. For the same reason, in kindergarten the child is often fed such tender and simple food. The traditional recipe for chicken soufflé is very simple; if desired, you can diversify it with additional ingredients: side dish, vegetables, spices. You can choose any option from the ones below.

Like in kindergarten

Cooking time: 90 minutes.
Number of servings: 3-4.
Calorie content of the dish: 141 kcal/100 grams.
Cuisine: French.

The recipe for chicken soufflé, just like in kindergarten, is simple; all the ingredients are easy to find and buy in the store. Not all kindergartens serve such treats to children, but it will be very healthy and nutritious for the child’s body. Baking in the oven will take most of the time; you can immediately put it in small portion molds or cook it in a large one and then cut it. Below is a step-by-step method on how to make chicken soufflé for children over one year old.

Ingredients:

Milk – 100 ml;

Flour – 80 g;

Butter – 40 g;

Chicken breast – 500 g;

Egg – 2 pcs.

Cooking method:

1. Place the chicken in a saucepan, add liquid, and cook for 40 minutes over medium heat. Skim off the foam regularly; the finished meat must be removed and cooled.

2. Separate the yolks from the whites. Tear the chicken with your hands and place in a blender. Add flour, milk, butter, and yolks to this. Blend on high speed until pureed. Place the mixture in a deep plate.

3. Beat the egg whites to stiff peaks in a separate container. Transfer and carefully mix them with the rest of the ingredients so that they do not lose their fluffiness (movements should be from top to bottom).

4. Grease the molds with butter, place the chicken mixture in them, filling 2/3 of the volume.

5. Preheat the oven to 180 degrees, baking will take 60 minutes.

6. Turn off the oven and for another 10 minutes. leave the dish with the door slightly open.

Chicken breast soufflé

Cooking time: 60 minutes.
Number of servings: 3-4.
Calorie content of the dish: 140 kcal / 100 g.
Purpose: hot dish/snack.
Cuisine: French.
Difficulty of preparation: easy.

Chicken breast soufflé is perfect for those who decide to go on a diet. The treat is very light, nutritious and low in calories. The airiness of the treat is given by the whites, which must be whipped into a stable foam. The main difficulty is to carefully mix the ingredients so that the peaks do not fall off. Below is a step-by-step recipe that will help you make a delicious chicken soufflé.

Ingredients:

Hard cheese – 45 g;

Chicken breasts – 510 g;

Flour – 30 g;

Sour cream – 30 g;

Cream 20% - 200 ml;

Carrots – 45 g;

Vegetable oil;

Green peas – 45 g.

Cooking method:

1. Rinse and dry the chicken with a paper towel, place in a blender bowl and puree until smooth. Add flour, cream, egg, ground pepper, salt, spices here and beat again.

2. If you don’t have a blender, then a meat grinder will do. Skip the meat several times and mix the minced meat with the rest of the ingredients, but the finished dish will be less uniform and fluffy.

3. Boil the carrots, cut into medium cubes. Canned peas are suitable, but it is better to boil frozen or fresh until tender.

4. Add vegetables to the rest of the mixture and mix. You can use a blender for this again, but whole multi-colored vegetable additives look more beautiful when cut.

5. Place the prepared base in a mold, which you have previously greased with vegetable oil. Grease the top part with sour cream, grate the cheese and grate the treat.

6. Preheat the oven to 175-180 degrees, baking will take 30-35 minutes.

7. Serve the finished treat with baked/fresh vegetables.

In the oven

Cooking time: 1 hour.
Number of servings: 4-5.
Calorie content of the dish: 145 kcal/100 g.
Purpose: hot dish/snack.
Cuisine: French.
Difficulty of preparation: easy.

Chicken soufflé in the oven is a classic way to create this treat. it turns out very tender, airy, melts right in your mouth. If desired, you can steam it or cook it in a slow cooker. You can bake it in a deep pan, like a pie, or use portioned molds. Below is a step-by-step recipe for chicken soufflé in the oven, for which you will need the following ingredients.

Ingredients:

Chicken breasts – 400 g;

Butter – 40 g;

Flour – 1.5 tbsp. l.;

Milk – 1 glass;

Chicken broth – 0.5 tbsp;

Egg – 2 pcs.;

Nutmeg powder, salt, ground pepper.

Cooking method:

1. Boil the breast in salted water, cool directly in the broth. Divide the boiled chicken into small pieces with your hands, grind in a blender together with the chicken broth to form a paste.

2. Melt the butter in a saucepan over low heat, add flour. Stirring constantly, fry for about 2 minutes until lightly creamy.

3. Mix the contents vigorously with a whisk and pour milk in a thin stream. Over low heat, bring the sauce to thicken, stirring constantly to prevent it from burning.

4. Add a little salt, add nutmeg, ground in a mortar, and pepper. Stir in the whisked yolks, stir quickly, remove from heat.

5. Combine the sauce with shredded chicken, taste it, and add salt if desired. Let the dish cool.

6. Beat the chilled whites in a dry, clean bowl along with salt to form stable, dense peaks. Use the mixer on medium speed first, then move to high speed.

7. Combine the meat and protein mass. Stir from bottom to top slowly, no need to beat. To make the soufflé airy, the structure of the proteins must not be disturbed.

8. Grease baking dishes with oil, place the chicken in them, and bake in an oven preheated to 180 degrees for 25 minutes.

In a slow cooker

Cooking time: 70-90 min.
Number of servings: 6-7.
Calorie content of the dish: 142 kcal/100 g
Purpose: hot dish/snack.
Cuisine: French.
Difficulty of preparation: easy.

Chicken soufflé in a slow cooker is well suited as a hot dish for dinner/lunch; it can be safely served on a holiday table. With the advent of modern kitchen appliances, it has become much easier for women to prepare delicious dishes. Chicken in a slow cooker will turn out tender, appetizing and light. The taste largely depends on the spices you add to your recipe.

Ingredients:

Garlic – 3 cloves;

Chicken – 600 g;

Cream – 150 ml;

Spices, salt;

Onion;

Starch – 1 tbsp. spoon;

Egg – 2 pcs.

Cooking method:

1. Rinse the chicken with cool water, mince it or use a blender.

2. Chop the garlic and onion, put it in the minced meat, add salt and spices.

3. Use the blender again to achieve a homogeneous mass.

4. Separate the egg yolks from the whites. Place the latter in the refrigerator, combine the yolks with cream, beat well.

5. Add minced meat into the resulting mass in small portions. Stir each time until smooth.

7. Remove the whites from the refrigerator, add a pinch of salt to them, and beat until thick foam. Then pour them into the meat mixture.

8. Using a spoon, carefully mix the ingredients so as not to disturb the structure.

9. Grease the multicooker bowl with vegetable oil, place the soufflé piece, and smooth with a spoon. Close the appliance, remove the steam valve, select the “Baking” mode and set the timer for an hour.

10. The chicken will be completely cooked, the color on top will be slightly pale, but a golden brown crust will form on the bottom.

Minced chicken soufflé in the oven

Cooking time: 80 min.
Number of servings: 4-5.
Calorie content of the dish: 141 kcal/100 g.
Purpose: hot dish/snack.
Cuisine: French.
Difficulty of preparation: easy.

Minced chicken soufflé in the oven may seem like an unusual dish for many people. You could rather call them steamed cutlets or a pie, very tender and airy. Traditionally, it is believed that soufflé should be sweet, but chicken can be used to make a delicious treat for the holiday table. The dish is considered a dietary option; even a beginner in this matter can prepare it.

Ingredients:

Chicken – 600 g;

Flour – 1 tbsp. l.;

Egg – 2 pcs.;

Melted butter – 1 tbsp. l.;

Milk – 0.5 tbsp;

Black pepper, nutmeg;

Vegetable oil.

Cooking method:

1. Clean and wash the chicken, cut it into small pieces and pass through a meat grinder 2 times to obtain tender minced meat.

2. Separate the yolks, place in a bowl along with the meat, mix the ingredients.

3. Place the melted butter in the same bowl, take milk at room temperature and pour it into the ingredients, mix thoroughly.

4. Chop the greens and place them in a bowl along with pepper, salt, and nutmeg. If this dish is being prepared for children, then it is better not to add spices. Mix the base thoroughly.

5. Add a spoonful of flour and stir.

6. Beat the whites and gently fold into the existing minced meat.

7. You can place the minced meat on a greased baking sheet or into portioned molds. Preheat the oven to 180 degrees, bake for 40 minutes.

Dietary chicken soufflé

Cooking time: 1 hour.
Number of servings: 4-5.
Calorie content of the dish: 130 kcal/100 g.
Purpose: hot dish/snack.
Cuisine: French.
Difficulty of preparation: easy.

When a person goes on a diet, it becomes a problem to create the right menu. Chicken soufflé is a tasty, healthy dietary dish that can be safely included in your diet. Poultry is considered one of the best options if you want to lose weight without losing muscle because it contains a lot of protein. Below is a step-by-step recipe on how to make this delicious chicken treat.

Ingredients:

Egg – 2 pcs.;

Chicken – 800 g;

Cream – 200 ml.

Cooking method:

1. Wash and dry the chicken fillet, cut it and pass through a meat grinder (you can use a blender).

2. Separate the yolks, mix with ½ part of the cream.

3. Add a pinch of salt to the whites and beat until they form strong peaks.

4. Stir the minced meat, add the remaining cream. The base should not be too liquid. Add the whites carefully, gradually mixing into the minced meat so that the airiness is not lost.

5. Transfer the workpiece into molds; a multicooker or double boiler is well suited for cooking. It will take about 40 minutes to prepare.

6. Take out the finished treat, let it cool slightly and you can put it on plates.

Boiled chicken soufflé

Cooking time: 1 hour.
Number of servings: 3-4.
Calorie content of the dish: 135 kcal/100 g.
Purpose: hot dish/snack.
Cuisine: French.
Difficulty of preparation: easy.

Boiled chicken soufflé is another option for creating this treat. As a rule, raw poultry is used, but you can prepare it first. This dish is considered a low-calorie diet dish and is perfect for young children. The recipe is not complicated, even a novice cook can handle it. Below are step-by-step instructions on how to make chicken soufflé.

Ingredients:

Butter – 30 g;

Chicken – 300 g;

Pepper, salt;

Flour – 1 tbsp. l.;

Milk – 150 ml;

Cooking method:

1. Boil chicken fillet in a saucepan until cooked. Tear into small pieces with your hands, then grind in a blender.

2. Melt some butter in a frying pan and fry the flour in it. Add milk a little at a time, stirring constantly. Keep the sauce on the fire until it thickens, avoiding the formation of lumps.

3. Mix the minced meat with the milk mixture.

5. Beat the egg whites until they reach a stable, thick foam, and carefully mix into the main ingredients.

6. Divide the resulting mixture into the molds, leaving ¼ empty so that the juice from the chicken does not spill out during cooking.

7. Preheat the oven to 180 degrees and bake the treat until golden brown.

For a couple

Cooking time: 1 hour.
Number of servings: 2 pcs.
Calorie content of the dish: 140 kcal/100 g.
Purpose: hot dish/snack.
Cuisine: French.
Difficulty of preparation: easy.

Even a novice cook can prepare steamed chicken soufflé. This cooking method is considered one of the most successful; the finished dish is airy and appetizing. Chicken is also considered very beneficial for a growing body, so this treat is well suited for children. Below is a step-by-step recipe on how to prepare an airy meat soufflé.

Ingredients:

Cream – 200 ml;

Green peas – 50 g;

Egg – 2 pcs.;

Chicken fillet – 300 g;

Fresh pumpkin – 50 g.

Cooking method:

1. Prepare the chicken (rinse, dry), grind using a blender until smooth.

2. Cut the pumpkin into cubes, place in a colander, and drain the peas into it. Next, blanch the vegetables in boiling water for 4 minutes.

3. Using a mixer, beat eggs with cream. Place them in the minced meat, mix thoroughly.

5. Pour the base into a steaming bowl. Cooking time – 40 minutes.

6. The finished dish can be cut into portions or served whole.

With rice

Cooking time: 1 hour.
Number of servings: 2-3.
Calorie content of the dish: 180 kcal/100 g.
Purpose: hot dish/snack.
Cuisine: French.
Difficulty of preparation: easy.

Chicken soufflé with rice is the perfect combination of meat and side dish. Some people use potatoes as the latter, but this recipe will focus on this cereal. If you need to go on a diet, but don’t want to give up delicious food, then this dish is perfect for PP. Below is a step-by-step recipe for a delicious soufflé with chicken rice.

Ingredients:

Pepper - to taste;

Egg – 1 pc.;

Salt - to taste;

Chicken fillet – 300 g;

Lettuce leaves;

Curry – 1 tsp;

Long grain cooked rice – 300 g;

Butter – 5 g.

Cooking method:

1. The fillet needs to be turned into minced meat, rinse and dry it, pass it through a meat grinder 2 times. Mix boiled rice with meat, add curry.

2. Separate the yolk and white of the egg, adding the first one immediately to the meat mixture. Pepper, salt and mix well.

3. Beat the egg whites until stiff peaks form and gently fold into the meat mixture. Add a little butter for flavor.

4. Gently stir the mixture to form a soufflé mass, which can be made in the form of a pie or cutlets.

5. Steam the dish for 15 minutes. Turn over and leave for 20 minutes, then remove from the steamer, garnish with lettuce leaves and serve the treat.

This meat treat is not particularly complicated, so you can safely try to cook it. You can make chicken soufflé not only tasty, but also beautiful with the help of vegetables. Select them specifically in bright and different colors (carrots, green peas, beans, etc.). In context, this option will look bright and appetizing. For cooking in the oven, it is recommended to use Teflon coasters and silicone molds. You don’t have to grease these containers with oil; if you want, you can use cookie cutters if you want to speed up the baking process.

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Chicken soufflé - how to cook in the oven, slow cooker and steamed

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