Chicken breasts are a tender and delicate part of the bird, while it is slightly dry, which is why many people dislike it. But if you make an airy soufflé from them that melts in your mouth, then the birds will surely fall in love with this part and will constantly cook.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The word soufflé is perceived as a sweet dessert. However, it does not have to be sweet, soufflé can also be salty, at the same time an independent and dietary dish. If you want to surprise your family and guests, then prepare a chicken fillet soufflé. The unexpected taste evokes a lot of praise and admiration. Nutritionists recommend including this valuable product in therapeutic diets, and pediatricians - in the diet of the smallest gourmets. Not a single person, neither an adult nor a child, will definitely refuse a delicious chicken soufflé. It can also be included in the weight loss menu, because chicken fillet is slimming and can be enjoyed even late at night.
You can cook soufflé from boiled or fresh meat, steamed or baked in the oven. All options are good, but today I suggest using a breeze chamber. The food in it turns out to be especially tender and healthy. To prepare it, you need a minimum amount of food. This makes four great, healthy and nutritious servings! The dish has a crumbly and tender structure, it is cut like a pie and served in any way. For example, triangles, ovals, squares. After all, serving is always important, especially if you decide to cook a meal for guests or children.
- Caloric content per 100 g - 107 kcal.
- Servings - 4
- Cooking time - 50 minutes
Ingredients:
- Chicken fillet - 2 pcs.
- Hard cheese - 100 g
- Eggs - 2 pcs.
- Sour cream - 100 g
- Onions - 1 pc.
- Garlic - 1 clove
- Salt - 0.5 tsp
- Ground black pepper - a small pinch
Step by step preparation of chicken breast soufflé
1. Wash the chicken fillet, peel off the film and pat dry with a paper towel. Then twist it through the fine grid of a meat grinder or interrupt with a blender. The consistency of the meat should be uniform and smooth, then the soufflé will be very tender.
2. Also twist the peeled onion, which has been washed beforehand.
3. Add cheese grated on a medium or fine grater to the products and add sour cream.
4. Season food with salt and a pinch of pepper. Add any spices and herbs as desired. Crack the eggs gently. Send the yolks to the minced meat, and pour the whites into a clean and dry container.
5. Stir the minced meat well to distribute the food evenly.
6. Beat the whites with a mixer until they are white, increase in volume by 4 times and form an airy foam. Put them in the minced meat. I draw your attention to the fact that the proteins must be placed in a dry container, otherwise, even due to a droplet of water, it will not be possible to obtain the desired consistency.
7. Gently knead the dough so that the proteins do not settle and air does not come out of them, which will give the soufflé airiness.
8. Grease a baking dish with a thin layer of vegetable oil or butter and pour out the dough, which is flattened.
9. Send the soufflé to an oven heated to 180 degrees and bake it until golden-sunny. Check the readiness with a wooden toothpick - it must be dry.
10. Serve the soufflé hot, however, it is just as tasty and chilled. You can use it in many ways: with sour cream, your favorite sauces, fresh salad or just a cup of tea.
See also the video recipe on how to make chicken soufflé.
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