Low-calorie chicken breast soufflé in the oven

3 soufflés, 350 g each

1 hour 25 minutes

145 kcal

5/5 (2)

Chicken is considered a dietary meat that is easily digested by the child's body. Eating boiled meat or stewed cutlets gets boring both for parents and for the children themselves. I suggest diversifying the menu with the most delicate chicken soufflé. This dish turns out to be an excellent replacement for sausages and small sausages , which are made from who knows what. In addition, the soufflé can be given to your child at school as a hearty and healthy snack or taken with you to work. It will also come in handy when relaxing outdoors with your children. Believe me, having cooked it just once, your family will ask you to make this dish again and again.

Recipe for minced chicken soufflé with zucchini in the oven

For such a treat, it is advisable to take young vegetables. But even in this case, you will need to remove the thick skin from them to make the treat as tender and soft as possible.

What ingredients will you need?

For the dish you need to take:

• zucchini – 350-370 g;
• flour - 2 tbsp. l.;
• poultry fillet – half a kilo;
• milk – 4 tbsp. l.;
• Gouda cheese - 60-70 g;
• breadcrumbs - 2 tbsp. l.;
• egg whites – 2 pcs.;
• salt, spices, oil.

You can use not only ready-made store-bought rusk crumbs, but also a piece of yesterday’s loaf ground in a blender.

Step-by-step cooking process

The cooking process includes several stages:

1. Poultry fillet must be turned into minced meat in any convenient way. For example, beat with a special blender attachment.

2. Next, add all the crackers to the resulting mass, pour in milk, a couple of tablespoons of vegetable oil, add salt and spices. Together the ingredients are mixed again. The result should be a homogeneous thick mass.
3. Zucchini must be peeled and chopped using a grater with large divisions. Next, leave for a few minutes and squeeze out the released juice.
4. The ingredients prepared in steps 2 and 3 are combined in a common bowl. All that remains is to add flour, grated cheese and whisked egg whites (to a stable foam).

The resulting mass should be transferred to an oiled pan and baked at 170-180° in the oven for about half an hour.

What can I add?

You can add any vegetables to this soufflé. For example, onions, carrots, sweet peppers. They are also processed in a blender or grated together with zucchini.

Rules for serving dishes, decoration

When serving, the soufflé is cut into portions like a pie. You can complement it with sour cream and garlic sauce.

Chicken breast soufflé recipe in the oven

Cooking time: 90 minutes. Servings: 2 sausages. Calorie content: 146 kcal per 100 g. Kitchen utensils: blender, saucepan, cutting board, cling film, plate, knife, baking sheet.

Ingredients

Step-by-step preparation

1. Cut 550-600 g of chicken fillet into arbitrary small pieces and place them in a blender bowl. If you don’t have a blender, then pass the meat through a meat grinder twice.

2. Wash a bunch of parsley under running water and chop only the leaves. We also put it in the bowl. Add two eggs, a teaspoon of salt and season to taste with spices. If desired, pass a couple of cloves of garlic through a press. Turn on the blender and bring everything until smooth.

3. Pour in 170-180 ml of any cream and turn on the blender for a few more seconds. You should get a soft creamy mass. If it turns out too liquid, add one or two tablespoons of semolina, mix and leave for half an hour so that the cereal absorbs excess liquid. It is advisable to use cream with high fat content, then the soufflé will have a delicate creamy taste. Instead, you can take the same amount of milk and about 50 g of butter.

4. Then you can cook in two ways. Cut a piece of cling film and place half of the mixture in the middle. Cover with one side and roll into a sausage, releasing as much air as possible. We take two edges and scroll the sausage until the minced meat is well compacted. In the same way we roll the sausage from the second half of the minced meat.

5. Preheat the oven to 190-200°. Take a tall mold or pan. Place the sausages and fill completely with warm water. To prevent them from floating during cooking, place an inverted plate on top. Place in the oven for an hour.
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6. For the second method we will need a baking dish. Grease it with butter. Lay out the chicken mixture, level it out and bake at 180-190° for about an hour, until a golden brown crust appears. Can be placed into portioned molds and baked for 45 minutes.

Serve the soufflé with mashed potatoes, pasta, vegetables or other side dish, or cool completely and slice like sausage.

Video recipe

Watch the recipe video on how to make a delicious chicken soufflé for children and adults.

Boiled chicken soufflé

Chicken soufflé in the oven, the recipe for which is published later in the article, can be prepared very quickly if you boil the bird in advance. For this dish you can also use meat left over from other dishes, such as salads.

What ingredients will you need?

For the dish you need to take:

• poultry fillet (already cooked until cooked) – 300-350 g;
• milk – 130-150 ml;
• butter – 30-40 g;
• flour - 1 tbsp. l.;
• egg – 1 pc.;
• salt and spices.

The fillet can be boiled immediately with vegetables and roots, and the remaining broth can be used for first courses and sauces.

Step-by-step cooking process

The cooking process includes several stages:

1. Pre-cooked chicken fillet must be blended in a blender. The mass should be as homogeneous as possible.
2. In a saucepan you need to melt the butter and pour in the flour. The latter should be fried until it becomes an appetizing creamy color. Gradually pour all the milk into the mixture, constantly stirring the ingredients. The sauce should be cooked until thickened. During the process, you must carefully monitor so that no lumps appear.

3. When the milk sauce is ready, you need to mix it with the chicken mass. Pour in the yolk and add the remaining dry ingredients according to the recipe. And add the whites, whipped to a thick foam, into the mixture.
4. After mixing again, the mixture should be poured into small silicone molds intended for muffins. The containers should not be filled completely, but approximately ¾ full.

Bake the soufflé in the oven at medium temperature until golden brown on top.

Rules for serving dishes, decoration

Before serving, the soufflé is taken out of the molds and placed on plates with a light side dish. For example, with a vegetable salad.

Chicken soufflé with rice

The calorie content of such a dish is approximately 164.3 kcal per 100 g.

And BZHU:

What ingredients will you need?

For the dish you need to take:

• minced chicken – 270-300 g;
• dry rice – 80-90 g;
• eggs – 2-3 pcs.;
• sour cream - 2-3 tbsp. l.;
• milk – ½ tbsp.;
• carrots – 1 pc.;
• salt and spices.

You can take dairy products of any fat content to your liking.

Step-by-step cooking process

The cooking process includes several stages:

1. The first step is to deal with the cereal - boil it in salted water until completely cooked. The main thing is not to overexpose the rice in water and not turn it into porridge.
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2. The poultry fillet must be washed, cut into medium pieces and passed through a meat grinder or blended.
3. The carrots are peeled and grated with the smallest divisions.
4. Separately, you need to beat raw eggs, after adding milk and sour cream to them.
5. In a large bowl, combine the cooked cereal, egg-milk mixture and grated carrots. The resulting mass is salted and seasoned with spices to taste.
6. The finished base is laid out in a heat-resistant form.

The treat will be baked in an oven preheated to 180-190°. Cooking time: approximately 35-40 minutes. If necessary, it can be increased.

Rules for serving dishes, decoration

Before serving, the finished treat must be cut into small portions, like a regular casserole. A light salad of fresh vegetables would be an excellent side dish for it.

How to cook “Mined chicken soufflé”

Cooking minced meat. Boil chicken fillet in salted water until cooked. I recommend cutting the fillet into small pieces to speed up the process.

Scroll the finished and slightly cooled fillet through a meat grinder twice. The minced meat is ready!

Separate the whites from the yolks. Place the whites in the refrigerator to cool. Add two yolks and a tablespoon of softened butter to the prepared minced meat. Mix thoroughly.

Add flour here and mix again.

Add milk and mix thoroughly again.

Beat the chilled egg whites with a pinch of salt until stiff peaks form.

Add the whipped whites into the chicken mixture and mix everything carefully. Grease the silicone molds with butter and fill them two-thirds full.

Place in an oven preheated to 180 degrees for 25-30 minutes.

Chicken soufflé with vegetables in the oven

Chicken soufflé in the oven, the recipe of which can be slightly modified to suit your own taste, can be supplemented with a whole assortment of vegetables. Frozen corn and green peas also go well with it.

What ingredients will you need?

For the dish you need to take:

• chicken fillet – half a kilo;
• garlic – 3-4 cloves;
• cream (medium fat) – ½ tbsp.;
• egg – 1 pc.;
• fresh pumpkin – 60-70 g;
• frozen corn and green peas – 60 g each;
• salt and pepper.

Chicken soufflé in the oven.
Recipe with vegetables. It is best to use cream with 15% fat content.

Step-by-step cooking process

The cooking process includes several stages:

1. The poultry fillet needs to be washed and cut as desired. Then place it in a blender bowl along with the egg (raw) and crushed garlic.
2. The ingredients are beaten until smooth, then salted, peppered and poured with cream. At this stage, you can add any dry aromatic herbs to the mixture. For example, basil will fit perfectly into a treat.
3. Next, you need to beat the mass again with a blender. You can also use a food processor, but using a meat grinder you won’t be able to get a fluffy, tender soufflé; the mixture will have a completely different consistency.
4. All that remains is to add frozen corn and peas and add pumpkin to the mixture. The latter must first be cleaned, baked in the oven/cooked until soft and cut into miniature cubes.
5. After mixing again, the resulting minced meat is placed in a heat-resistant form and baked at medium temperature for about 20 minutes.

To get a treat with a golden brown crust, you should sprinkle it with breadcrumbs before baking.

Rules for serving dishes, decoration

The finished soufflé must be removed from the mold and cut into portions. They are then served as an independent appetizer or with any side dish.

Recipe for minced chicken soufflé in the oven

Kitchen utensils: bowl, garlic press, baking dishes, baking sheet, meat grinder.

Ingredients

Step-by-step preparation

1. We will need 1.1-1.2 kg of minced chicken. You can do less, but then you should proportionally reduce the amount of other ingredients. The better the minced meat is twisted, the more tender the finished dish will be. Therefore, even if you bought ready-made minced meat, be sure to pass it through a meat grinder with a fine mesh. You can do it yourself. To do this, take the required amount of chicken meat, remove the skin, bones and cartilage and pass it through a meat grinder twice.

2. We will also need 50 g of softened butter. Therefore, we take it out of the refrigerator in advance.

3. Add the yolk of one egg to the bowl with the minced meat. It’s better not to add protein, because the mass will already be runny. But if you decide to use it, then beat it a little with a whisk into a light foam.

4. If desired, squeeze one or two cloves of garlic through a press. If you don’t have fresh, take an incomplete teaspoon of dried.

5. Add one full tablespoon of any starch and pour 110-120 g of cream of any fat content. Instead, you can put a couple of tablespoons of homemade sour cream.

6. Add soft butter. Add about a teaspoon of salt and season to taste with pepper and other spices. For example, marjoram, ginger, paprika, turmeric or other seasonings.

7. Mix everything together thoroughly into a homogeneous mass. Ideally beat it all with a blender.

8. Grease the mold with butter and pour the mixture into it. From this amount I get three rectangular foil cake pans. You can use any suitable form. Sometimes I even bake this soufflé in portioned ramekins, but they take less time to prepare.

9. Preheat the oven to a temperature of 180-190°. Place the molds on a baking sheet, pour 200-250 ml of water onto it and bake for about an hour until golden brown.

Chicken soufflé can be served hot, with any side dish, or cold. You can even make sandwiches out of it and give it to your child at school.

Video recipe

The video recipe will help you quickly and easily prepare chicken soufflé “like in kindergarten.”

For a change, try making liver soufflé. And from chicken in the oven you can make aromatic chicken tobacco.

Chicken soufflé with mushrooms and cheese

Adding mushrooms and cheese to the recipe will allow you to prepare a treat that tastes similar to julienne, but is denser and easier to serve. You can bake it in small portioned molds designed for muffins.

What ingredients will you need?

For the dish you need to take:

• chicken fillet – 200-230 g;
• eggs – 5-6 pcs. (raw) + 4 pcs. (boiled);
• Dutch cheese - 130-150 g;
• salad - 1 bunch;
• pre-cooked wild mushrooms – 100-120 g;
• butter – 30-40 g;
• sour cream – 70-80 g;
• beet sugar – 1 tsp;
• sweet mustard – 8-10 g;
• salt and vinegar.

To speed up the cooking process, chicken meat should also be cooked in advance until tender and cooled directly in the broth.

Step-by-step cooking process

The cooking process includes several stages:

1. Pre-cooked chicken meat must be ground in a blender.
2. Next, it is combined with raw eggs and salted to taste.
3. Pre-cooked mushrooms need to be cut into miniature pieces and added to the total mass. Then distribute into portioned molds, generously cover with grated cheese and place in the oven at medium temperature to bake for 15-17 minutes.

While the main dish is preparing, you can make the sauce for it. To do this, boiled cooled eggs are ground with sour cream and mustard. Add sugar, salt and a few drops of vinegar to taste.

Rules for serving dishes, decoration

When serving the treat, place washed and dried lettuce leaves on a flat plate. On top – distribute the baked soufflé from the molds. It is served with original egg sauce.

Chicken breast soufflé with milk and semolina

Recipes for chicken soufflé cooked in the oven are very different today. For example, the option with the addition of semolina can be made dense enough so that the pieces of treat can be used for sandwiches. To do this, increase the portion of cereal in the recipe.

What ingredients will you need?

For the dish you need to take:

• chicken breast – ½ piece;
• semolina – 1 tsp. (or more depending on the desired consistency of the treat);
• cream – 120-150 ml;
• raw egg – 1 pc.;
• butter (melted) – 5 tsp;
• salt and spices.

The optimal fat content of cream for such a dish should be 22%.

Step-by-step cooking process

The cooking process includes several stages:

1. Semolina needs to be brewed in warm water for about half an hour. In this case, there should be only slightly more liquid than the dry component.

2. When the semolina has already swollen enough, you need to pour cream and a raw egg into it. These ingredients are thoroughly whisked.
3. Chicken meat needs to be turned into minced meat in any convenient way. Next, the mass with semolina from the previous step is added to the meat. All components are thoroughly mixed, salted and seasoned with selected spices.
4. At the last stage, pour melted butter (3 tsp) into the mass.
5. After the next stirring, the mixture must be transferred to a heat-resistant form. The top is greased with the remaining butter.

The treat will be baked in the oven, preheated to 170-180° for just under half an hour. Readiness can be determined by the brownness of the soufflé. A dry splinter will also help with this.

Rules for serving dishes, decoration

The finished dish is cut into portions and served with bread, vegetables, and your favorite sauces.

Chicken soufflé in a slow cooker

Ingredients

Step-by-step preparation

1. Take 500-550 g of chicken meat and cut into small pieces. Place them in a blender bowl. You can use either a food processor or an immersion blender. Finely chop the dill and parsley and add to the meat.

2. Break 50 g of any soft cream cheese into pieces and add to the chicken pieces.

3. Add a teaspoon of salt, a third of a teaspoon of nutmeg and season to taste with ground black pepper.

4. Separate two eggs into whites and yolks. Place the yolks into the meat and beat everything together with a blender until smooth.

5. Separately, beat the whites into a good foam using a mixer or whisk. In two or three steps, add the whites into the minced meat, gently kneading with a spatula in one direction, moving from bottom to top. Whipped egg whites will add airiness to the soufflé.

6. Take silicone molds and fill them to the brim with minced meat. Place in a steam net.

7. Fill the multicooker bowl one-third full with water. Place the mesh and close the lid. Select the steaming mode and set the timer for 30 minutes. You can simply grease the bowl with butter, add the minced meat and cook in the “Stew” mode for about 40 minutes.

8. Remove the finished soufflé from the molds and serve.

In the same way, you can prepare a tender meat soufflé.

Video recipe

A detailed description of the recipe in the video will help you figure out how to prepare dietary chicken soufflé in a slow cooker.

Chicken soufflé with cauliflower in the oven

The combination of chicken meat and cauliflower allows you to prepare a very juicy soufflé.

What ingredients will you need?

For the dish you need to take:

• cauliflower – 1 head (medium size);
• minced chicken – half a kilo;
• fresh champignons and processed cheese – 100 g each;
• sweet ketchup – 6 tbsp. l.;
• mayonnaise – 10 tbsp. l.;
• eggs (medium size, raw) – 2-3 pcs.;
• salt.

The specified amount of ingredients makes approximately 6 servings of treats.

Step-by-step cooking process

The cooking process includes several stages:

1. You should start the process with minced chicken, distribute it over the bottom of the mold, and pre-salt it.
2. The cabbage must first be boiled until soft and carefully divided into inflorescences. And wash the mushrooms and peel them, then cut them into slices.
3. First, distribute the mushroom slices into the mold onto the meat layer, then the cabbage “umbrellas.” Be sure to salt these ingredients.
4. In a separate bowl, you need to beat raw eggs, gradually adding ketchup, mayonnaise, grated processed cheese, and salt. The resulting mass is poured into the meat and vegetables in the mold.
5. Next, the container with all the contents must be sent to the oven, preheated to 190-200°.

Under these conditions, the dish will bake for about half an hour. You need to be guided by the golden brown crust on top of it.

Rules for serving dishes, decoration

When serving a treat, you need to cut it into portions. The best side dish for this soufflé would be mashed potatoes or boiled rice. But you can also serve it as an independent dish, since it contains quite a lot of vegetables.

Chicken soufflé with pistachios

Chicken soufflé in the oven, the recipe for which is presented later in the article, can be made more original in taste by adding nuts to it. For example, pistachios. It is advisable to use unsalted roasted nuts.

What ingredients will you need?

For the dish you need to take:

• chicken fillet – 670-700 g;
• pistachios (already shelled) – 130-150 g;
• chopped bacon - 1 package (approximately 200 g);
• butter – 1 tbsp. l.;
• raw eggs (yolks only) – 2 pcs.;
• flour – 6 tsp;
• milk – ½ tbsp.;
• salt and spices.

Pistachios are used crushed. You can grind them into crumbs or leave them in small pieces.

Step-by-step cooking process

The cooking process includes several stages:

1. The first step is to grind the fillet through a meat grinder or turn it into minced meat in another convenient way. Melt butter in the microwave.
2. Next, the minced meat is combined with chopped pistachios. Mix milk and melted butter separately. The resulting liquid must also be poured into the meat.
3. You need to add sifted flour and egg yolks to the minced meat. All ingredients are thoroughly mixed, salted and seasoned with spices.
4. When preparing a future treat, the first thing you need to do is grease a heat-resistant container with oil, then lay it out with strips of raw bacon.

5. You need to place the entire portion of minced meat in the middle, and then wrap it in lard, tightly wrapping the strips on top.

The dish will be baked at medium temperature for approximately 40-45 minutes.

Rules for serving dishes, decoration

Before serving, the original soufflé must be cooled and cut into portions. Either leave the bacon in pieces or remove it to taste. It can be served as a separate appetizer or used for other dishes.

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:

• melted butter – 1 tbsp. l.;

• black pepper, nutmeg;

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.

Airy chicken thigh soufflé with cream in the oven

Most often, chicken soufflé is prepared from breast fillet. But meat from the thighs is also perfect for this purpose.

What ingredients will you need?

For the dish you need to take:

• chicken thighs – 370-400 g;
• raw eggs – 2 pcs.;
• cream – 60-70 ml;
• butter fat – 30-40 minutes;
• semolina – 15-20 g;
• garlic – 1 clove;
• bay leaf – 1 pc.;
• dill – ½ bunch;
• salt and spices.

Step-by-step cooking process

The cooking process includes several stages:

1. Pour salted cold water into a saucepan, add bay leaf, dill, peeled garlic and thighs. The products will be cooked until the bird is completely cooked. Next, the meat needs to be removed from the bones and placed in a blender bowl. It is beaten until smooth.
2. The eggs must be divided into components. The yolks are immediately poured into the meat, and the whites are left aside.
3. Pour melted butter fat, cream into the main mass, add semolina. After this, the mixture must be processed again with a blender. The result should be a homogeneous and smooth puree, the consistency of homemade sour cream.
4. Beat egg whites with a pinch of salt until stable peaks appear. Then they carefully mix into the main mass. You cannot use a blender at this stage, otherwise the mixture will lose its airiness and fluffiness.
5. Oiled silicone molds need to be filled with minced meat from the previous step almost to the very top. Next, place them on a baking sheet with a thin layer of water.

The soufflé will be prepared at 170-180° for approximately 20-15 minutes.

Rules for serving dishes, decoration

The finished treat can be served either warm or cold. Pair it with delicious fresh vegetables.

Chicken soufflé like in kindergarten

Chicken soufflé in the oven (the recipe for this option is published later in the article) is served for lunch in kindergarten. This is a treat from childhood.

What ingredients will you need?

For the dish you need to take:

• minced chicken – 570-600 g;
• eggs – 3 pcs.;
• butter fat – 45-50 g;
• whole milk – ½ tbsp.;
• salt, spices.

Step-by-step cooking process

The cooking process includes several stages:

1. Raw chicken eggs must be beaten until a lush, thick foam appears. Without turning off the mixer, you need to pour all the milk into them.

2. Next, the resulting liquid is combined with the finished minced chicken.
3. At the next stage, you need to add melted butter, salt and spices to taste to the main ingredients. Be sure to thoroughly knead the minced meat until it is as homogeneous as possible. You should get a soft soft mass.
4. Then the minced meat is transferred to a heat-resistant form and sent to the oven at 190-200°.

The treat will bake for approximately 55-60 minutes.

Rules for serving dishes, decoration

Before serving, the resulting soufflé must be cut into portions according to the principle of a pie. Each can be topped with your favorite sauce. For example, ready-made cheese or a mixture of sour cream, garlic, herbs, and salt. Delicious served with soufflé and a simple variation of tartar sauce made with mayonnaise, grated pickle, garlic and chopped dill.

Chicken soufflé like in kindergarten

A simple recipe for tender chicken soufflé using the most common and affordable ingredients. If you still remember this taste from childhood, you will definitely want to repeat this dish at home. I think that not only the kids, but also the adults in the household will be happy.

Ingredients:

• Chicken thighs – 1 kg
• Eggs - 3 pcs.
• Milk (or cream) - 50 ml
• Flour - 3 tablespoons
• Butter – 60 g
• Salt - to taste

Preparation:

1. Place chicken thighs in a saucepan and cover with water. Place on the fire and bring to a boil. Add a little salt and cook for about 30 minutes until tender. After this, let the meat cool and cut into small pieces, separating the flesh from the bones.

2. Next, grind the boiled meat in a meat grinder and add egg yolks (for now, drain the whites into a separate container). Stir a little and add milk. Then pour in the melted butter and add the flour. Add salt to taste and mix well.

3. Beat the remaining whites with a mixer. Beat at low speed at first, gradually increasing the speed. The result will be considered achieved when thick white foam is obtained.

The whites will whip better if they are cooled in the refrigerator in advance.

4. Add the resulting foam to the prepared minced meat and mix gently using a silicone spatula. Then transfer this mixture to a baking dish, smoothing it around the entire perimeter.

5. Preheat the oven to 180 degrees and place the pan with the contents there for 40 minutes. During this time, the soufflé will be well baked inside, and a beautiful golden brown crust will form on the outside. The chicken soufflé is ready, cut it into portions and serve.

Dietary chicken soufflé

This recipe produces the most delicate soufflé, which you can even indulge in for dinner without harming your figure. Especially if fresh vegetables are served as a side dish.

What ingredients will you need?

For the dish you need to take:

• chicken fillet – 750-800 g;
• cream – 170-200 ml;
• eggs (large) – 2 pcs.;
• salt.

You can choose any mixture of seasonings for chicken meat. Since the recipe is dietary, you need to use low-calorie cream.

Step-by-step cooking process

The cooking process includes several stages:

1. The chicken fillet needs to be washed, removed from films, and dried. Next, it is cut into medium pieces and crushed in a blender bowl/passed through a meat grinder.

2. Mix the whites with a pinch of salt and beat with a mixer at maximum speed until strong, stable peaks form.
3. All the cream must be added to the minced meat. It is important to monitor its consistency and regulate the amount of dairy product. The mass should not be too liquid.
4. Then the whipped fluffy whites are carefully added to the minced meat. This should be done as in the case of a sponge cake, so that the mixture does not lose its fluffiness.
5. Next, the mass is transferred to a heat-resistant silicone mold.

It is best to steam a dietary soufflé (for example, in a special multicooker mode). The whole process will take approximately 40-50 minutes.

Rules for serving dishes, decoration

When the treat has cooled slightly, you need to carefully remove it from the mold and serve it, adding vegetables and herbs.

Video recipe for chicken soufflé with vegetables

I offer you a very unusual recipe for chicken fillet with vegetables. In the video clip, the author will tell you in detail and give some interesting tips on how to prepare it. Be sure to try this extremely healthy and tender dish.

Ingredients:

• Chicken fillet – 400 gr
• Apple - 1 pc.
• Egg (large) - 1 pc.
• Broccoli – 200 gr
• Pumpkin – 100 gr
• Zucchini - 150 gr
• Dried garlic - 0.5 teaspoon
• Salt, pepper - to taste
• Ground nutmeg - a pinch
• Ground cardamom - a pinch

That's all I have for today. I hope you enjoy my chicken soufflé recipes and enjoy making them. And then you will treat your family and friends with no less pleasure. All the options are quite simple and it won’t take you much time to prepare this dish.

Enjoy your meal! Bye!

Useful tips and tricks

The following tips will always help you prepare a delicious poultry soufflé:

• For such a dish you can use meat from any part of the chicken, but red meat - it is better to first boil it until tender;
• if you beat the prepared minced meat with a blender, the resulting dish will be more tender, fluffy, and airy;
• Do not bake the chicken soufflé for a long time so as not to dry it out (the optimal time is from 20 to 30 minutes).

Today, there are several dozen successful variations of the oven-baked chicken soufflé recipe. Among them there is a combination with vegetables, legumes, and various sauces.

Chicken soufflé - recipe for cooking in the oven

Chicken soufflé can be baked in the oven, and it will be delicious either hot or cold. To prepare chicken soufflé in the oven we will need:

• chicken fillet, 400 gr
• 1 whole egg or two egg whites
• half a glass of low-fat milk
• 1 tbsp flour or cornstarch
• 200 g carrots
• 1 small onion

Chicken soufflé should have a smooth, tender texture, and this can only be achieved using a blender. The chicken fillet should be cut into small pieces, cleared of films, and blended in a blender with also prepared vegetables. You can beat gradually, achieving uniform chopping of the products, adding flour and milk as you beat, so that the mixture acquires the consistency of puree. It is not necessary to make a homogeneous puree; pieces of vegetables, for example, will even make it more interesting.

Spices and salt are also added at this stage of cooking. Many people add an egg at the beating stage, but if only egg white is taken, then it is better to beat it separately with salt until a strong foam and mix with chicken and vegetable puree before putting the mixture in the oven. The chicken soufflé will then rise well and be airy.

A chicken soufflé mold can be lined with baking paper, or greased with butter and chicken puree placed in it. You can make chicken soufflé in a large mold, or you can take cupcake molds and get portioned chicken cupcakes. In the oven, chicken souffle should be baked at 180 degrees Celsius for 15-30 minutes, depending on the size of the molds.

It is not recommended to check chicken soufflé for doneness with a skewer; it is better not to disturb it at all during cooking and not to open the oven, otherwise it will fall, so you need to focus on the time. Small muffins are baked for 12-15 minutes, and large casseroles from 20 to 30 minutes, taking into account that the dish was placed in an already preheated oven.

You can add other vegetables to the dish, for example, broccoli, pumpkin, white cabbage - it will also be very tasty. It is also not necessary to chop the vegetables with a blender; you can add them into pieces or cut into strips using a vegetable peeler and lay the chicken soufflé in layers. It will not only be tasty, but also beautiful when cut.

By the way, chicken soufflé can be done without eggs, just add cornstarch. The chicken souffle will not be as fluffy as with beaten egg whites, but it will still be very tender and pleasant in texture.