Souffle with chicken in the oven - a delicate dietary dish! Add vegetables, cheese or potato souffle from chicken in the oven

Souffle with chicken in the oven - a delicate dietary dish! Add vegetables, cheese or potato souffle from chicken in the oven

Meat soufflé is one of the most delicate dishes, which in principle can be made from meat. If in this capacity you choose fresh bird flesh, especially chicken, then you can safely rely on the lightness of the result.

Chicken soufflé in the oven - general cooking principles

• For cooking soufflé in the oven will need forms. They can be both big and small. Small containers are convenient in that the dish in them immediately after cooking is divided into portions.

• Chicken souffle is made from boiled meat or raw food. To get an airy dish more tender, it is recommended to choose white poultry meat.

• Souffle is prepared from minced meat product. Raw or boiled poultry meat is ground, twisting in a meat grinder, or interrupted by a blender. When using a meat grinder, chicken, especially raw, preferably twisted twice to achieve greater uniformity.

• From the chicken in the oven, you can cook a tender air dish or a denser, more reminiscent of burgers. For airiness, whipped egg whites are introduced into the suflean mass. This is done immediately before baking and very carefully so that the air foam does not settle.

• To give the dish a special taste, the meat is supplemented with other products. You can add cream, milk, butter or vegetables to it. Often use frozen mixtures containing vegetables of different contrasting colors.

• Forms do not fill to the brim. In the process of baking a lot of meat juice is released, and its loss will lead to the fact that the tender dish will turn out dry.

Delicate chicken souffle in the oven (from boiled meat)


• half a cup of chicken broth;

• 400 gr. chicken breast;

• a glass of milk;

• 40 gr. sweet cream butter;

• two eggs;

• salt, nutmeg powder and ground pepper;

• one and a half tablespoons of flour.

Cooking Method:

1. Boil the breast until cooked in slightly salted water and cool without getting out of the broth. Then disassemble the chicken into small pieces and beat with a blender with the addition of chicken broth to a pasty state. 2. On a small fire in a saucepan, dissolve the butter, add the flour. Stir fry regularly for about two minutes, until you get a light cream shade.

3. Intensively stirring the contents of the saucepan with a whisk, trickle in milk at room temperature. On a low heat bring the sauce to thicken. In order not to burn, constantly stir.

4. Salt lightly, add the nutmeg, ground in a mortar, and pepper. Enter the whipped yolks, stir quickly and immediately remove from heat.

5. Mix the cooked sauce with minced chicken, taste and, if necessary, add salt. Cool it down.

6. In a clean, dry dish, beat the chilled proteins with a small amount of salt until a dense foam mass is obtained. Beating should start at medium speed mixer, smoothly moving to maximum speed.

7. Carefully combine the airy protein mass with the meat. Take your time, interfere from the bottom up and in no case do not beat. To make the souffle rise well, it is impossible to disturb the airiness of proteins.

8. Spread the chicken souffle mass in oiled molds and place in a preheated oven for about 25 minutes.

9. Baking time may vary depending on the size of the molds. Focus on the souffle: if its surface has acquired a golden hue, and the "curls" began to darken - immediately reach for it.

A simple recipe for an airy chicken souffle in the oven


• chilled chicken fillet pulp - 600 gr .;

• half a cup of 22% cream;

• two eggs;

• spoon of soft butter;

• two sprigs of fresh dill;

• pinch of pounded nutmeg;

• ground pepper.

Cooking Method:

1. After rinsing the fillet in cold water, cut it into slices and chop up with a blender. If you use a meat grinder for making minced meat, twist it twice, passing chicken through the smallest grid.

2. In the chicken mince, enter the yolks, lightly season with pepper, add the nutmeg and, with salt, mix.

3. Pour in warm milk, melted butter, add finely chopped dill. Mix thoroughly, inject a spoonful of baking flour. 4. Beat the whites until fluffy and according to the rules, mix the protein mass into the chicken meat.

5. Spread the minced meat over the already oiled sunflower oil molds and put in bake for about half an hour.

How to cook chicken souffle in the oven with potatoes


• two small potatoes;

• 400 gr. chicken, not frozen breasts;

• a piece of white unsweetened bun or loaf - 50 gr .;

• half a cup of skim milk;

• eggs - 2 pcs.

Cooking Method:

1. Rinse white chicken meat in cold water. Then dry well and chop with a blender, pre-cut into small pieces.

2. Separate the crumb from the peel, cover it with cold milk. Bread should soak well, so let stand for about fifteen minutes.

3. In chicken mince on a large grater, rub potatoes. Add hand-pressed crumb and yolks. Mix lightly with salt. Having achieved uniformity, gently mix squirrels whipped into a tight foam.

4. Place a gentle homogeneous mass in oiled molds and place the soufflé to bake when the oven is heated 180 degrees.

Juicy chicken souffle with vegetables - “Mosaic”


• three large chilled chicken fillets;

• two spoons of butter;

• 400 gr. frozen vegetable mix;

• any seasonings that are not too sharp;

• 20% cream - 200 ml;

• two eggs.

Cooking Method:

• Strip chicken fillet from tendons and films. Rinse meat with running water, dry. Cut into slices and then chop into mincemeat in any convenient way.

• Remove the whites from the yolks and place them in the cold for half an hour.

• Undiluted vegetable mixture is placed in a colander. Dip in lightly salted hot water for a couple of minutes, then dry well and allow to cool to room temperature.

• Pour cream into minced chicken, add yolks. Enter the pre-melted butter, add some spices, knead well.

• Mix the meat mass with the vegetable and, stirring with a spoon, evenly distribute the vegetables in the mincemeat.

• Lightly salt the squirrels and whip them until a stable thick foam is obtained, and then, slowly, put in the suflean mass. • Apply a thin layer of vegetable oil to the bottom and sides of the molds. Fill them with suflean mass, not reaching a centimeter to the top, grease the surface with cream and put it to bake. Cooking time from half an hour to forty minutes.

• Turn off the heat, and leave the soufflé in the oven for another 20 minutes. During this time, it absorbs back all the juice that is released and becomes juicier.

Recipe for a delicious chicken souffle without eggs and cheese


• kilogram of homemade minced chicken;

• two large onions;

• three spoons of low-fat sour cream;

• 100 ml of cow's milk;

• incomplete tablespoon of salt;

• ground pepper;

• “Dutch” cheese - 50 gr.

Cooking Method:

1. Twist the mince in a meat grinder. When re-grinding, twist together with the meat and onions. You can just chop the onion very finely.

2. Add sour cream, pour in all the milk. Then lightly salt it, try it on the tongue and add ground pepper or favorite spices to your taste, mix.

3. Fill the molds with the prepared mince and place them on the baking sheet. Do not fill the containers to the brim, otherwise the baking juice will spill out when baking.

4. After the oven is turned on, pick up the temperature at 180 degrees, place the molds in it and bake for 20 minutes.

5. Then take out, sprinkle the ready souffle with chopped cheese and put it back in the oven. After about 5 minutes, when the cheese has melted, remove and serve.

How to make a diet chicken soufflé with zucchini and potatoes


• half a kilo of chicken fillet;

• one small young zucchini;

• onion head;

• three small potatoes;

• non-aromatic sunflower oil - 2 tbsp. l .;

• Lavrushka;

• peppercorns.

Cooking Method:

1. Cut the washed fillet in half and fill with cold water. Add a small leaf of laurel, a couple of black peppercorns, salt and put on an intense fire. When the broth boils, remove all the resulting var and boil the chicken on medium heat until ready. Cool, without removing the meat from the broth. 2. Peel the onions, zucchini and potatoes. Rinse the vegetables with cold water, cut into chunks and twist in a meat grinder. If you use a fairly mature zucchini, be sure to select large seeds from the fruit.

3. In a frying pan, warm two large spoons of butter and dip chopped vegetables into it. Regularly stirring, with a small heat, fry the vegetable mass until a pale golden color appears.

4. Remove the cooled chicken from the broth, disassemble the fibers into pieces and chop into minced meat.

5. Mix the cooled vegetable mass with chopped chicken, add a little pepper, and, if required, add salt. Then mix well and place in the form. You can use a small stick or small cup baking containers.

6. Move the soufflé to the heated oven and soak at a temperature of 180 degrees for about 20 minutes. During this time, the surface of the souffle should be well browned and acquire a delicate golden hue.

Chicken souffle - cooking tricks and helpful tips

• For the “Mosaic” recipe, it is preferable to choose a colored vegetable mix. It is desirable that it consisted of carrots, green peas, corn, beans. Dish in the cut will look original, and resemble a scattering of confetti.

• For cooking chicken soufflés in the oven, it is better to take teflon muffins for baking cakes or silicone molds. They do not need to be oiled. You can also use the cut forms for baking cookies. A tender soufflé in them will be baked much faster, since the molds have no bottom.

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