Minced chicken soufflé. Chicken soufflé: step by step recipes with photos and videos.

02 July 2015 322

Chicken meat does not have a pronounced taste.

But it has a delicate structure and allows you to cook a lot various dishes, the taste of which will depend on additional components, such as seasonings and spices or other products.

chicken soufflé- an extraordinary delicacy.

Consider several ways to prepare it.

Chicken liver soufflé "Gourmet's Joy"

In favor chicken liver no doubt.

This product is not much inferior to its counterparts, extracted from veal or pork.

They are valued in nutrition for their ability to improve the blood formula, and by consumers for their availability.

The price of offal is less than that of meat, and nutritional value and taste qualities even better.

They serve as a source of animal protein and successfully diversify the diet.

If you just fry the liver, it's already good, but when you want something unusual, you should tinker longer.

So let's get started.

For the chicken liver soufflé recipe, take the following products:

chicken liver - 0.5 kg;
onion (not small) - 1 piece;
chicken eggs - 2 pieces;
sour cream - a couple of tablespoons;
wheat bread (preferably a long loaf or city bun) - 2-3 pieces;
salt - a pinch;
pepper - to taste;
vegetable oil (ideally olive, but deodorized sunflower oil is also suitable) - for frying onions and liver.

How to cook chicken soufflé recipe in the oven:

The total calorie content of the dish is 910 calories.

All steps in the preparation great recipe We invite you to watch the video:

Chicken soufflé for a child: more tender than tender

The dish has the most delicate texture, so you can introduce it to a one and a half year old baby.

It is important to properly prepare the products so as not to harm the crumbs.

Chicken according to the recipe for chicken soufflé for children should be taken the freshest, of excellent quality.

The product must then be thoroughly washed and cleaned.

List of ingredients:

boiled chicken breast (only fillet) - 150 grams;
chicken egg - 1 piece;
boiled carrots (small) - 1 piece;
city bun (stale) - 1 piece;
salt - a pinch;
cream or milk (for soaking bread);
butter (for greasing the molds).

Chicken soufflé recipe with photo:

Carefully remove the finished treat from the mold, let it cool and feed the baby.

It is much more convenient to use a slow cooker to prepare this dish.

The total calorie content is 445 calories.

See the video below for a similar recipe:

Chicken soufflé in a slow cooker: we use the benefits of technological progress

For multicooker owners, cooking this dish is a great excuse to enjoy the modern lifestyle and save time on cooking for family and hobbies.

The list of products for cooking chicken soufflé in a slow cooker according to this recipe:

boiled chicken (better - fillet, but boneless meat is also suitable) - 300 grams;
onion (it is better to use white Sterling onions, but onions can also be used) - 1 piece;
eggs (only yolks are needed) - 2 pieces;
boiled carrots (medium size) - 1 piece;
cream (need fat from 15%) - 100 grams;
wheat flour (just a little) - 3 teaspoons;
semolina - 2 teaspoons;
rural oil (for lubricating the form) - 1 tablespoon;
salt - a pinch.

Cooking method:

Grind the chicken pulp together with the onion with a blender or “twist” in a meat grinder.
Peel the boiled carrots and chop finely (you can chop it together with meat and onions).
Separate the yolks and mix them with salt.
Add prepared carrots, yolks, semolina and flour to the minced meat. Mix everything thoroughly.
Warm up the cream a little and add it to the mixture.
We'll beat until we get homogeneous mass.
Lubricate the baking dish with oil and put the resulting soufflé blank into it.
For steaming, we need to pour 2 cups of water into the multicooker bowl, which we will do. We place the form with the mixture in a special container, which we install in the bowl.
Next, close the lid and select the “Steam cooking” mode. It remains to wait for the final signal, and in the meantime prepare a side dish or an interesting sauce.

Lay out carefully ready meal on a plate.

The total calorie content of the dish is 989 calories.

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A new recipe for those who are nostalgic for the kindergarten menu. Besides cottage cheese casserole and scrambled eggs, there was another dish worth going to kindergarten for - chicken soufflé. A mega-diet product with a delicate structure and very pleasant taste. Reproducing the recipe one-on-one was not an easy task. It seems that the employees of preschool institutions keep the exact recipe like the apple of their eye. I rummaged through the entire Internet, tried a bunch of recipes and eventually found an option as close as possible to that taste. I am sure that after trying it, you yourself will say that this is exactly the same soufflé as in kindergarten. My recipe is from chicken fillet, as this is the most useful and dietary part of the chicken. You can also use shins, thighs, and other parts to your liking.

Ingredients:

Chicken fillet(breast) - 500 gr. (or 300 gr. boiled chicken meat)
Butter - 1 tbsp (with a slide) + 1 tsp. (for greasing molds)
Egg - 2 pcs.
Wheat flour - 3 tbsp.
Milk - 100 ml.
Salt - 1.5 tsp

How to cook chicken soufflé like in kindergarten:

You can cook chicken soufflé both in portion molds and in a large general form (or baking sheet). I cooked in portioned ceramic molds. Diameter of each 9 cm, height 5 cm.

Boil the chicken fillet in water until tender (about 40 minutes). I put the meat on a plate. Let it cool down a bit.

You can initially use already boiled chicken meat. It should be 300 gr.

I separate the egg whites from the yolks. In a large bowl of a blender, I split and put the chicken fillet. I add yolks butter, flour and milk.

Beat on high speed until smooth (I beat for about 7 minutes). The resulting mass is transferred to a deep bowl.

Pour egg whites into another deep bowl, add 1.5 tsp. salt and beat with a mixer until a stable foam (peaks). It took me 5 minutes to whip.

I combine 2 mixtures.

I mix with a spoon. This must be done carefully, with movements from top to bottom. This is necessary so that the protein foam does not settle, but rather makes the chicken mass airy and tender.

Grease baking molds with butter (1 tsp)

I lay out the chicken mass in the molds, filling them 2/3.

I bake chicken souffle in an oven preheated to 180 degrees for 40-45 minutes. If you are baking large quantity or in a larger form, you will need to increase the baking time.

When the baking time is over, you can leave the molds in the oven for a couple of minutes, opening the door ajar. This is necessary so that the soufflé does not settle (there should not be a sudden change in temperature). I let the finished soufflé cool slightly and remove the soufflé from the mold (turning it onto a plate).

Serve to the table and enjoy delicious, nutritious and healthy dish. Bon Appetit!

French cuisine has given the world more than one dish that is easily assimilated into the cuisines of other peoples of the world, while remaining truly French. In this recipe, we will take a detailed look at the technology of making French soufflé chicken in the oven, with several variations in ingredients and their processing. But the main ingredients are egg whites and bechamel sauce - must be present in without fail, otherwise the final product will lose the desired splendor.

Chicken soufflé can be served at the table and how cold appetizer and how hot meat dish. In any case, this is a very tasty and aesthetically attractive dish that will be highly appreciated by your loved ones. The meat is very tender and juicy, and the taste is delicious!

Basic Recipe

Ingredients

- 500 g + -
- 1 PC. + -
- 3 tbsp. l. + -
Premium flour- 1 tsp + -
— for mold lubrication+ -
- taste + -
- taste + -

Cooking

We wash the fillet, put it on a cutting board covered with a paper towel. Let excess moisture drain and cut excess fat and tendons. Cut the prepared fillets into small pieces and chop with a meat grinder.
Add greens to the minced meat (if desired). Scroll through the meat grinder again. The stuffing should be as homogeneous as possible.
Add salt, yolk to the chicken mass (we carefully separate the protein and put it in the refrigerator for a while), flour and cream. Mix everything thoroughly until smooth.
Prepare the baking dish in advance: grease it with oil (any) and sprinkle with semolina or breadcrumbs. You should also turn on the oven to heat up to 200 degrees.
Beat the chilled protein until a thick, strong foam and begin to add one tablespoon to chicken puree, mixing thoroughly each time.
We spread the whole mass in a baking dish, level the surface with a knife and grease it with a beaten egg and sprinkle with oil (vegetable or creamy).
We put the form in the oven and immediately reduce the temperature in it to 150-160 degrees. Bake for 30-40 minutes.
We spread the soufflé on a flat dish, cut into portioned pieces. Serve with herbs and sauce.

Bon Appetit!

*Advice from Cook
It is preferable to bake chicken soufflé in special Teflon or silicone molds and serve in portions vegetable cutting and greenery. You can also use cut-out cookie cutters (without a bottom). Please note that for such molds, the baking time must be reduced.

Chicken soufflé "Fairy of color"

Ingredients

- 3 pcs. major + -
- 2 pcs. + -
— 200 ml + -
- 2 tbsp. l. + -
Frozen vegetable mix- 400 g + -
Seasonings - to taste + -
- taste + -

Cooking

We wash the chicken fillet, clean it from tendons and fat, wipe it with paper towels and pass it twice through a meat grinder.
Separate the yolks from the proteins (the proteins are placed in the cold). Frozen vegetable mix put in a colander and dip in salted boiling water for 1-2. For further use, the mixture must be at room temperature.
Add the remaining ingredients to the chopped chicken meat: cream, yolks, melted butter, salt and seasonings and mix until smooth. And only then we pour vegetables into this mass and try to distribute them evenly in the minced meat.
Slightly add the cooled proteins and beat them into a stable and dense foam and gently fold in small portions into the souffled mixture with gentle slow movements.
In the prepared baking dish (previously greased with oil), spread the meat and vegetable mixture, level the surface and grease it with cream. We put in a preheated oven and bake for 30-35 minutes at 200 degrees.
After the set time, turn off the oven and leave the chicken soufflé inside oven minutes for 20-30. During this time, the released juice will be absorbed into the souffle again, which will make it very juicy and tender.
We take out our dish from the oven, cut it into beautiful pieces, put it on a flat plate, decorate with vegetables and herbs. Serve sauce or sour cream in a separate bowl.

Bon Appetit!

Cook's Tip:
For the Extravaganza of Color recipe, choose a mixture of vegetables with different contrasting colors: carrots (orange), peas (green), leeks (white), corn (yellow), beans (brown), etc. Then in the context of the soufflé it will look like a scattering of confetti. It looks fun and positive, besides, it also enriches chicken meat very much. useful substances and taste!

How often does the question come to your mind - what else to cook 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 cookbook, I discovered forgotten recipes chicken breast soufflé.

Cooking chicken soufflé in the oven

Souffle is a delicious dish, but a little capricious: it’s worth gaping a little, and instead of airy and delicious dish get a rubber mass. But I will share with you all the secrets, since I also had to correct culinary mistakes. The main rule is that the chicken fillet must be chopped very carefully. If you use a meat grinder, pass the meat through it 2 times. In a blender, beat until a perfectly homogeneous mass is obtained.

Boiled chicken soufflé

I often cook such a dish for children, it is tasty, healthy, satisfying, ideal for lunch. I add rye flour I 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 preserved in the meat.
Set the oven temperature to 180 degrees.
Separate the eggs into whites and yolks. Put the cooled meat, soft butter, milk, flour, flax seeds into the blender bowl. Blend at high speed until smooth puree.
Another secret of the airy soufflé is well-whipped egg whites. They need to be beaten chilled with a pinch of salt until stable peaks.
Add the protein mass to the minced meat, mix from the bottom up, from the edges to the center.
Lubricate the molds with small, fill meat mass, but not all the way to the top - the soufflé will rise during baking.
We send the dish to the oven for 35-40 minutes.
The finished souffle does not need to be taken out immediately: 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 ordinary cabbage, zucchini, rice to minced meat. In a casserole, children do not particularly understand what it is made of, they chew on both cheeks. :) Use soufflé to feed your child with healthy foods.

Soufflé with chicken and vegetables

This dish turns out to be very bright, useful. You can take vegetables to your taste, fresh or frozen. Delicious with olives sun-dried tomatoes, 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, chop into minced meat.
Separate the proteins, put them in the refrigerator. Melt the butter in a water bath. Turn on the oven to 190 degrees.
If you are using frozen vegetables, then put them in a colander when not defrosted, dip them in boiling water for 2-3 minutes.
Cut fresh vegetables into small cubes.
Mix minced meat with sour cream, yolks, melted butter, herbs, add vegetables.
Beat the whites with a mixer in a dense foam, slowly combine with the main mass.
Using a brush, carefully grease the molds with oil, spread the minced meat, not reaching 1-1.5 cm to the top, grease 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 get a nice crust. This will make the dish less dietary, but more tasty - sometimes you need to pamper your loved ones. ;)

1. Wash the chicken fillet and put it into the cooking pot. If you prefer more diet dish then remove the skin from it. Otherwise, you can leave it. Fill it with drinking water and send it to the stove to cook. After boiling, remove the resulting foam, reduce the heat and cook under the lid for 45 minutes.

Season the broth with salt 15 minutes before it is done. ground pepper. You can also add for more flavor. Bay leaf, allspice peas, clove buds and other spices.

2. Frying pan with vegetable oil heat up. On medium heat, pass the carrots grated on a medium grater and cut into quarter rings onion. Bring the vegetables to a light golden color. Don't overcook them.

3. Install a meat grinder with a fine grate and pass through it boiled chicken, fried vegetables and a pre-boiled hard-boiled egg.

4. Stir the products until smooth. Season with salt, ground pepper and any spices to taste. Dilute the minced meat with the broth in which the chicken was cooked so that its consistency is more tender.

5. Put the chicken mass into a convenient baking dish and tamp it tightly. Cut the butter into thin slices and lay on top of the meat mass.

6. Heat the oven to 180°C and let the soufflé warm up for 15 minutes. It is necessary that the butter melts and soaks the products.

7. Serve the food to the table hot or chilled. It can be eaten with a spoon or made into sandwiches.