How to marinate chicken fillet. TOP best marinade options for chicken breasts

Marinated chicken breast recipe.

This wonderful recipe marinated chicken breast - from a Russian lady who visits Italy very often. I use it quite often because the recipe is very practical and convenient for home use and especially for busy housewives. By the way, I marinate not only chicken this way, but also pork.

Ingredients:

poultry meat (breast, legs, wings)
pork

For the marinade:

vegetable oil
garlic
spices (turmeric, paprika)
spices
acidic liquid (wine, brine, vinegar, lemon juice)
sugar
ground black pepper.

How to marinate chicken breast

1. Preparing meat for marinating.

Take 2 medium chicken breasts, remove the skin and divide in half.

Cut each into bars. Usually we get them, of course, different. But we must try to ensure that the bars are as identical as possible - for more uniform further impregnation.

2. Preparing the marinade.

- vegetable oil (ideally: olive-sunflower mixture) pour into 1 - liter jar by 2 - 3 cm.
- preparing an acidic liquid: any white will do dry wine, lemon juice, marinade from pickled cucumbers/tomatoes/assorted. IN as a last resort can also be used mineral water+ lemon juice/vinegar. Now pour this acidic liquid about another 1 cm. You will get almost a marinade in a 2:1 ratio, a volume of about 200 ml.
- add your favorite herbs and 2-4 cloves of chopped garlic.
- add 1/2 tsp: turmeric, salt, sugar, black ground pepper, (and I also add my favorite dried paprika for color). We also love it spicier, and also fresh. hot pepper such as cherry-paprika, chili or just dry from a bag. At this stage, you need to taste the marinade and add what is missing.
Now you need to close the jar with the marinade with a lid and shake it several times. As a result, from all the components we should get an emulsion.

3. Marinating meat.

Place the chopped meat in a jar. If the meat is not covered with marinade, you can add more vegetable oil.

Now you need to put the jar in the refrigerator, you can turn the lid down and shake it periodically. Marinated chicken breast can be cooked in 2 to 3 hours. Meat can be stored in this marinade for up to 4 - 5 days.

Photo of marinated chicken breast

I usually use this marinated breast meat in salads. To do this, you just need to fry it a little, literally a few minutes at a time, in a dry frying pan with the lid closed and you’re done!

White meat is easily digested and absorbed by the body. It - dietary product, therefore present in the diet. The calorie content of breasts is 113 kcal. Proteins are in the lead here - there are 23.6 g of them. Fats here contain 1.9 g, and carbohydrates - 0.4 g.

Rich and many-sided chemical composition, there is:

vitamins;
magnesium, sodium, fluorine, copper, zinc, phosphorus and other minerals;
valine, threionine, lysine, arginine and others;

Yes, thanks high content phosphorus, chicken breast is very beneficial for bone tissue. If you eat it regularly, your teeth and bones will be intact. Plus, this element has a positive effect on work nervous system and kidneys.

Rich in white meat and potassium. Therefore, this product has a beneficial effect on the condition of cardio-vascular system. It helps normalize arterial pressure, and also participates in the transmission of nerve impulses. But let's move on to the recipes :)

Marinade recipes

You can marinate chicken for grilling or baking meat in the oven. Options aromatic mixture a bunch of. Some of them involve the use of a classic set of products - vinegar + spices. Other marinade options are more “exotic” - say, in egg or with lime. Today I will share with you six marinade options so that you get a juicy and tasty breast.

Marinate chicken in soy sauce

For this delicious dish you will need white meat, balsamic vinegar, soy sauce and spices. Calculate the quantity of the main product - breast - based on how many eaters there will be and what their appetites are. If the company is large, you can eat an elephant :) If you are cooking for two, then half a kilogram of meat is enough. The breast should be cut into thin slices (recommended thickness - 0.5 cm). Don't cut it any thinner, it will turn out a little dry.

For spices, I recommend using Provencal herbs, basil and a mixture of peppers. As for the sauce and vinegar, their ratio in the marinade should be 2 to 1. Pour the vinegar-soy mixture over the meat pieces. By 0.5 kilo white meat add 2 tbsp. sauce and accordingly 1 tbsp. vinegar. Then add spices and mix everything well.

Next, put the chicken in the refrigerator for a couple of hours. But if you have very little time, you can leave the breast for half an hour. Then fry the meat in a frying pan - literally for a couple of minutes on each side. If available, cook in it. Serve straight from the pan. The dish goes well with vegetables and rice seasoned with soy sauce. The result will be a completely Asian-style dish.

Chicken breast marinated in egg

The recipe for this delicacy is:

700 g white meat;
4 tbsp. vegetable oil;
1 egg;
a little dry dill;
1 tsp mustard;
a little salt + seasoning for chicken.

We wash the breast and cut into thin slices or 2 cm cubes (your choice). Separately break the egg. Salt and pepper the egg mass, and also add dried dill, seasonings and mustard. Next, all the marinade ingredients need to be mixed well. And then we immerse the meat here. Cover the top of the bowl with cling film and place in the refrigerator for 8-10 hours.

Then heat the frying pan well, coat it with oil and place the fillet pieces here separately. Fry them until golden brown. Then pour in the remaining oil, reduce the heat to low, cover the pan with a lid and simmer the breast. You need to cook for about 10 more minutes. And then transfer the chicken to a plate and serve with any side dish and salad. Bon appetit 🙂

Delicious marinade for chicken breast with mustard

For this dish you will need the following products:

kilo of chicken;
1 tbsp. soft mustard;
1-2 chili peppers;
1 tsp (without a slide) salt;
5 garlic cloves;
1 tbsp. lemon juice or apple (wine) vinegar;
1 tbsp. vegetable oil;
1 tbsp. soy sauce

First, I want to say a few words about salt. I usually don't salt the marinade if it's added. soy sauce. But last time When I was cooking, I treated it to a friend, and she told me that there wasn’t enough salt. That's why I decided to add a little salt to the marinade. You are guided by your taste preferences.

We wash the breast and cut it into steaks one cm thick. Grind the peeled garlic and pepper in a blender. Then mix the garlic mass with mustard and salt. Add lemon juice or vinegar, oil and sauce - mix everything well.

Dip the breast pieces into the marinade and place them in a container. Then cover the bowl with a lid and place it in the refrigerator overnight. Well, you can cook such meat in different ways. For example, fry it on the grill - it will turn out amazingly delicious. Or simmer the breast with cream - it will turn out very tender. Or bake in the oven with vegetables.

Chicken breast marinated in vinegar

This dish is very simple to prepare. I don't like marinating chicken in vinegar for a long time. That's why I cook it according to this recipe. It’s done very quickly and you don’t have to wait several hours. You will need the following set of products:

2 chicken breasts;
100 g hard cheese;
4 onions;
pepper + salt;
water;
vegetable oil;
a little dining room and apple cider vinegar;
mayonnaise (his).

Cut the peeled onions into thin half rings. Mix natural apple cider vinegar (4 tbsp) and table vinegar (2 tbsp) with water (200 ml). Salt the marinade, pour it over the onions and set aside for half an hour.

Cut the breast lengthwise so that you get 4 equal-sized pieces. Cover the meat with cling film and beat lightly. Next, pepper and add salt to each piece on both sides. Then transfer the white meat into a greased baking dish. Place pickled onions on top and pour mayonnaise on top. Grate the cheese onto coarse grater and sprinkle it on our dish.

Preheat the oven to 180 degrees and place the mold in it. You need to bake this delicacy for about 40 minutes. By the end of cooking, the aroma will fill not only your apartment, but the entire entrance. And the neighbors will be scratching their heads trying to guess what you’re cooking there :)

Marinate chicken breast in kefir

I have never seen a simpler recipe than this. The meat is very easy to prepare. Lightly beat the washed breasts and place them in a deep bowl. Next, pour 1% kefir over the chicken. The meat should be completely covered with the fermented milk product.

Sprinkle the top of the breast with spices (you can use any spices you wish). Mix the ingredients and leave for an hour - let the chicken marinate. Next, preheat the oven to 190 degrees. Transfer the chicken in the marinade to a greased pan and place in the oven. Bake the meat for about 40 minutes. That's all - take a sample.

How to marinate barbecue breasts in a lime-honey marinade

I don't like it when it's marinated fresh garlic turns green. There's nothing special about it, it's just not very pretty. Therefore, I have now switched to granulated dry garlic. It is sold in any store. In addition, the aroma is softer. The recipe is:

0.5 kilos of white meat;
2 tbsp. liquid honey;
juice from 2 limes;
1 tsp dry garlic;
1 tbsp. brown sugar;
3 tbsp. soy sauce;
3 bell peppers(red + yellow + green).

Cut the washed meat into 2.5 cm pieces. Cut the pepper into 2.5 cm squares. Mix lime juice with dry garlic and honey. Then we transfer the meat pieces into a durable bag and fill them with marinade. Close the bag and place it in the refrigerator for at least 20 minutes.

Next, grease the grill grate with oil. Place the chicken in a colander to drain the liquid. Just don’t throw out the marinade - we’ll need it later. Then pre-soaked in water wooden skewers string the meat and pepper alternately. I recommend cooking this kebab on a closed grill (temperature should be medium). Cooking time is about 10 minutes. But do not forget that you need to periodically turn the skewers and sprinkle the kebab with marinade.

How do you marinate white chicken? Share your secrets in the comments to the article. And also send a link to the article to your friends. Let them learn how to properly cook breast meat, and then treat you. I have so many interesting things prepared for you so you don’t miss anything. And I say goodbye to you: bye.

We buy broiler chicken from a friend, the meat is always fresh. We are confident in the quality of the meat, and this is the main thing. Today, chicken fillet can be bought at the market, store or supermarket.

Both children and adults adore chicken; poultry dishes are suitable for both everyday life and holidays. For example, I really like it in the oven under cheese crust. That's why domestic chicken a frequent guest at our table.

Juicy, tender and soft chicken breast - cooking secrets and 8 tips

✔ 1 Prepare a marinade for the breast, I usually use soy sauce, vegetable oil, salt, pepper and garlic.

✔ 2 You can rub the meat with salt, pepper and grease with vegetable oil on all sides, this will make the chicken fillet juicier.

✔ 3 Marinate the meat for 20 to 30 minutes, you can leave it longer, about 1 hour, then the fillet will be even tastier. 20 minutes is the recommended minimum and is quite enough.

✔ 4 Be sure to pat the breast dry using a paper towel and remove any remaining garlic as the garlic burns when the breast is fried. The garlic has already given up its taste and aroma to the breast, so it is of no use.

✔ 5 To ensure that the chicken breast is juicy and tender, I bake it in the oven in foil. I wrap it tightly in foil so that the liquid does not leak onto the baking sheet.

✔ 6 Bake the breast in a preheated oven for no more than 20-25 minutes; if the fillet is large, you can leave it for 30 minutes. But do not bake the breast for more than 30 minutes, otherwise the meat will be tough.

✔ 7 Wrap each fillet half separately in foil and don’t forget to add butter.

✔ 8 I fry the breast in a hot frying pan on both sides for 1 minute on each side. I spread the breast on pieces of butter, so the meat turns out juicier and more tender.

Once cooked, let the chicken breast rest in the foil for about 5 to 10 minutes and then unwrap the foil.

If the flavor of garlic bothers you or you don't like garlic, don't add it to the marinade.

How to deliciously bake chicken breast in the oven:

Use chilled chicken fillet, not frozen, otherwise the meat will be dry.
Be sure to marinate the meat or rub it with spices and leave it for a certain time.
You can marinate in the refrigerator if the meat is marinated for about 1 hour.
To keep the meat juicy, first fry and then bake the breast in foil or a sleeve.
If you are preparing meat for dietary nutrition, the breast does not need to be fried in a frying pan.
The foil or sleeve allows the juice to remain inside without evaporating, thereby making the chicken breast juicy.
Do not exceed the cooking time for the breasts.

Chicken breast in the oven - recipe with photos

Ingredients:

Chicken breast 300 gr.
Butter - 20 gr.
Foil
Paper towel
Vegetable oil for frying (2 tablespoons)

Ingredients for marinade:

Vegetable oil - 2 tbsp. spoons
Soy sauce - 2 tbsp. spoons
Garlic - 2 cloves
Salt and black pepper
Pepper mixture

We buy domestic broiler chicken. Legs, thighs, wings, but from the breast we make soup with meatballs, meatballs, cutlets, but most of all our family likes chicken breast in the oven. The recipe is not complicated, and it turns out very tasty.

Cooking process

The first thing I do is prepare the marinade. In which I marinate the meat for about 20 minutes. I mix vegetable oil, soy sauce, salt, pepper and garlic (passed through a press).

I place the breast in the marinade and coat it on all sides.

After 20 minutes, remove the breast from the marinade, place it on a paper towel, dry it and remove the garlic.

Pour 2 tbsp into a hot frying pan. spoons of vegetable oil and fry the meat on both sides for 1 minute on each side, this time I did not fry until golden brown.

I usually fry the meat until golden brown.

I place the fillet on a piece of foil. Place two slices of butter on the foil. Butter - 20 grams.

I place the fried fillet on top of the oil.

I wrap it in foil so that the juice does not leak onto the baking sheet, otherwise the juice will burn. It is important that the oil and juice are inside, so the fillet will be tender and juicy, and the chicken will have a creamy flavor.

Place the meat in a preheated oven for 20-25 minutes and bake.

We take the meat out of the oven; you don’t have to unwrap the foil and leave it to cool. And here you can see the same recipe in a short video clip.

Chicken fillet in the oven in foil turns out juicy. I very often cook using this fillet, or Olivier with chicken breast.

You can use this meat to make sandwiches, with tomatoes, cucumbers and lettuce. Children love these sandwiches.

How else can you marinate chicken breast?

You can use a mixture of peppers, salt, paprika, curry, turmeric, these spices are most suitable for chicken meat.

Leave the breast for 20 minutes, then grease it on all sides with vegetable oil and place in the oven; if desired, you can fry the meat in a frying pan on both sides.

If desired, you can use sour cream, kefir, mayonnaise, lemon juice, and ketchup for the marinade.

From herbs: mint, marjoram, oregano, razmarin, basil, etc.

Chicken breast in honey-soy sauce - an interesting recipe

Ingredients:

Chicken breast
Honey 1 tbsp. spoon
Vegetable oil 1-2 tbsp. spoons
Soy sauce - 2 tbsp. spoons
Salt and pepper

The recipe is identical to the first one, only without garlic and with honey. The breast has a slightly sweet taste. As for spices, you can add not only salt and pepper, but also dry herbs or chicken spices, if desired.

The principle is the same as in the first recipe, marinate the breast for 20 minutes.

For the marinade, mix vegetable oil, soy sauce, honey, spices and salt.

Then I fry the breast on both sides and place it on foil. I wrap it in foil and put the meat in the oven for 25 minutes.

Chicken breast in the oven with lemon and spices

Ingredients:

Chicken breast - 3 halves
Chicken broth or water - 150 ml.
Lemon - 1 pc. medium size (lemon zest)
Vegetable oil
Salt, pepper, seasonings
Garlic 1-2 cloves

Fry the garlic in vegetable oil.

Place on the bottom of a baking dish, add salt, pepper, spices, lemon juice and zest, water or chicken broth.

Place chicken breasts in the marinade and leave for 10-20 minutes.

Then place the meat in the oven for 30 minutes. Periodically pour the marinade on top of the meat to make the breast juicier.

Then remove the meat from the oven, leave to “rest” for 10 minutes and serve.
And if you want more dietary meat, then we have a recipe on our blog. Where the breast is cooked in milk, and without an oven.
All these recipes are great, you can try them for variety. different variants preparations. Today I showed in detail with photos and videos how to cook chicken breast in foil in the oven, in a marinade of soy sauce and garlic.

Now you know how delicious it is to bake chicken fillet in the oven. Cook, I’m sure you will get a juicy, soft and tender chicken breast, and you will appreciate it.

Bon appetit!

8 pcs. chicken fillets;
4 tbsp. soy sauce;
4 tbsp. white wine (dry);
4 tbsp. olive oil;
1 tsp curry;
1 tsp dry mustard;
1 tsp coarse salt;
1 tsp freshly ground black pepper.

Preparation time: 02:30
Cooking time: 00:25
Number of servings: 4
Complexity: average

Preparation

By spending just half an hour of your time, you can cook the most tender fillet grilled chicken. This is one of the simplest and healthy recipes preparing marinated chicken fillet with soy sauce.

Cut the washed and dried chicken fillets into 2 parts.
Mix soy sauce, wine, olive oil with curry and other spices.
Place the chicken in a tight plastic bag. Pour the marinade in there, shake everything well, leave under the marinade for a couple of hours in the cold.
After this fillet soy marinade place on a preheated grill. Grilling chicken fillet lasts 20-25 minutes. Periodically turn the meat over, brushing it with the remaining marinade mixture. When the chicken is covered golden brown crust, remove the meat from the heat onto a prepared dish with fresh or baked vegetables.

If there is no grill, then you can cook chicken fillet in the oven - too excellent dish. Place the fillet on a greased baking sheet, bake for half an hour at 180 degrees, occasionally basting with marinade.

Using the same principle, you can fry chicken fillet in orange marinade. To do this, marinate the prepared meat for 4 hours in a mixture of orange juice (1 tbsp.), apple cider vinegar (1 tbsp.), natural honey(3 tbsp) and spices. Bon appetit everyone!

Chicken breast goes well with any ingredients. This meat is very tender, soft and cooks quickly. But there is one drawback - it is a bit dry and tastes bland. This problem can be easily solved with the help of the right marinade.

The marinade for chicken is not designed to soften the fibers, but to enrich the meat with flavor and make it juicy after cooking. Next we will consider best marinades for chicken fillet, which will help in preparing tender and tasty meat.

Chicken breast in a slow cooker with honey mustard marinade

Chicken breast marinated in a slow cooker is delicious and dietary dish. Cooking in mustard marinade is very simple and does not take much time. For the marinade you will need mustard, honey and olive oil, which you always have on hand in the kitchen.

Number of servings: 4.

Cooking time: 1 hour.

Calorie content: 113 kcal per 100 g.

Ingredients for cooking:

2 chicken breasts;
2 tsp honey
3 tbsp. olive oil;
4 garlic cloves;
1 tsp salts;
2 tsp table mustard;
chicken spices to taste.

Cooking process:

Rinse the chicken breast, pat it dry, and make sharp knife cuts.
Peel the garlic cloves and cut into thin slices. We distribute the plates along the cuts.
Mix honey, olive oil with mustard, salt and any spices for the chicken. Generously rub the fillet with the resulting mixture. Wrap in foil and leave the chicken fillet in honey marinade marinate with mustard for half an hour to 4 hours.
To obtain more juicy meat, it is better to transfer the breast to a baking bag for baking. At the same time, the multicooker bowl will remain clean.
We send the marinated meat to mustard marinade into a multicooker, bake for about 60 minutes on the “Baking” mode.
Cut the finished poultry into portions and serve with fresh vegetables or salad. The meat is delicious both hot and cold.

Chicken kebab in kefir

Kefir makes an excellent marinade for chicken. Because it contains acid, fat and some alcohol. All this helps the meat remain juicy and tender even after grilling or grilling.

Number of servings: 4.

Cooking time: 35 minutes.

Calorie content: 117 kcal per 100 g.

Ingredients:

1 kg breast;
350 onion;
4-5 garlic cloves;
0.5 fatty fresh kefir;
2 pinches each of salt and black pepper;
2 pinches of dried dill, cilantro, parsley.

Cooking process:

If the meat is frozen, then let it thaw completely. in a natural way(without use hot water or microwave oven). Meat heated to room temperature, rinse thoroughly, dry, cut off excess fat and films.
Cut the prepared fillet into medium pieces so that it is convenient to string them onto skewers or skewers.
Peel the onion, rinse, dry, cut into thick rings. We also peel and chop the garlic cloves.
Pour kefir into a deep bowl, add salt, pepper and spices. We also send garlic and meat there. Mix everything thoroughly. And only then add the onion rings. Cover the bowl with cling film and marinate the fillet for 6 to 12 hours.
Thread the chicken fillet into kefir marinade onto skewers or skewers alternately with onion rings.
To prevent wooden skewers from burning, they need to be soaked for several hours. .
Fry delicious kebab You can use any convenient method: on the grill, on the grill, in a frying pan or in the oven. Bon appetit everyone!

Fried chicken fillet in lemon marinade

Chicken in lemon marinade, becomes absolutely stunning delicate taste and aroma. This recipe has proven itself perfectly and can become a signature dish at any holiday feast.

Number of servings: 4.

Cooking time: 0.5 hours.

Calorie content: 161.8 kcal per 100 g.

Ingredients:

0.8 kg chicken breast;
1 lemon;
2 garlic cloves;
3 tbsp. lean butter;
25 gr. butter;
1-2 pinches of salt.

Preparation:

To fry in a frying pan, wash the meat, dry it, and cut it into portions. We beat each piece a little.
Remove the zest from half a washed lemon. Roll the lemon on the table, cut it, squeeze out the juice.
Peel the garlic, chop it, add it to the marinade mixture. We put it there lemon zest, salt, 2-3 tbsp. any vegetable oil and mix everything well.
Pour the marinade over the chicken breasts, mix and let sit for 15-20 minutes.
Lemon juice marinade recipes are very aggressive and are not intended for long-term marinating. The chicken should spend no more than half an hour in this mixture.
Heat a dry frying pan, put the meat there without marinade, fry over medium heat for 5-7 minutes on each side.
Then add the remaining marinade mixture to the frying pan, add butter, and cook for another quarter of an hour.
It is very good to serve boiled rice as a side dish with this meat.

Video:

Chicken fillet is a wonderful dietary product, healthy and, at the same time, nutritious. And if you think that breast fillet is too dry and not as rich in flavor as fattier parts of chicken or, especially, any type of red meat, you are very mistaken and, most likely, you simply do not know how to cook it correctly.

Dryness and stringiness are really two characteristics of chicken. In order to make the meat very soft and juicy, most chefs recommend marinating it a couple of hours before cooking - this will solve all the problems and add additional flavor to your dish. There can be many options for marinade: beer, wine (red or white), oil (vegetable or olive) with spices, lemon juice, onion rings.

For example, fillet marinated in olive oil acquires excellent taste. To prepare you will need:

chicken fillet (breast fillet) – 500 g.
olive oil – 100 ml.
Italian seasoning (basil, rosemary, oregano, thyme) – 1.5 tsp.
fresh garlic – 1 clove
salt - to taste

Rinse the chicken fillet under running water, dry with a paper towel and cut into portions (5-6 pieces).
Place the fillet pieces in a dish, season with Italian spices and salt. Mix well and leave for 5 minutes.
Pass the garlic through a garlic press, add to the meat, pour over everything olive oil, mix well again. Cover the dish cling film, leave in the refrigerator for 2-3 hours.
Place the marinated fillet pieces in a baking dish, pour in the remaining marinade, and cover with baking foil. Cook in the oven preheated to 200C for 40-45 minutes. At the end of cooking, 5 minutes before the end, remove the foil - then the meat will be beautifully baked.

When you don't have time to marinate breast fillet, cook it with big amount gravy.

chicken fillet – 600 g.
onion (large) – 1 pc.
bay leaf – 1 pc.
black peppercorns – 1 pc.
salt, sunflower oil - to taste

Wash the fillet under running water, dry with a paper towel and cut into medium-sized portions.
Fry the fillet pieces on sunflower oil until browned, then place in a saucepan.
Peel the onion and cut into quarters. Fry in well-heated oil until golden brown and place in a saucepan with the chicken along with the oil.
Pour over meat and onions hot water almost to the top, cover and simmer over medium heat until boiling.
Once boiling, reduce heat to low and add to meat Bay leaf, peppercorns, salt to taste. Simmer until done (35-40 minutes).

This fillet will be very tender and unusually juicy; it will go perfectly with any side dish - from porridge to pasta or potatoes. You can stew chicken (and not just fillet) in a similar way in sour cream, cream, or tomato sauce.

Another useful and tasty dish– chicken breast/fillet soufflé. It is steamed, therefore it is 100% dietary: neither children nor adults on a diet need to refuse such a delicacy. The soufflé looks very appetizing and can be a wonderful decoration for any table.

breast fillet – 500-600 g.
onion – 1 pc. (large)
garlic – 2 cloves
sour cream/cream (fat) – 3 tbsp.
butter – 50 g.
semolina – 2 tbsp.
eggs – 3 pcs.
salt, pepper, seasonings to taste.

Grind the breast fillet (without bones and skins) in a blender or pass through a meat grinder several times. Ready minced meat should be very fine, without large pieces fillet.
Separately, in a blender, beat garlic, onion (pre-chopped), sour cream/cream, butter, egg yolks. Season the ingredients and add salt to taste, then put the meat back into the blender bowl and beat everything together again, adding semolina to the minced meat.
Remaining egg whites beat into a thick foam, carefully mix into the minced meat. Tip: if desired, you can add finely chopped bell pepper. It will add piquancy to the dish and also make the soufflé more beautiful when slicing.
Place the finished minced meat in a mold previously sprinkled with breadcrumbs. Cover the pan with foil and place in the oven preheated to 180C. Place a bowl of water on the level below. Cook for 30 minutes.

Advice: It’s even easier to prepare this soufflé in a double boiler. Just put the minced meat in a porridge bowl and cook in the “milk porridge” mode for 25-30 minutes.