Light, airy, delicate, dietary. Minced chicken souffle is a simple dish, but there are still a few subtleties. First of all, you should not trust ready-made chicken stuffing from the store, its composition may disappoint. It is better to independently roll the chicken fillet through a meat grinder, preferably twice - the key to a tender souffle is just in the consistency of minced meat. It should be as homogeneous as possible, soft, even slightly liquid like sour cream.
Option 1: Classic Minced Chicken Souffle Recipe
Milk or cream, butter, egg yolk are also added to the souffle forcemeat. A particularly important point is whipped squirrels. They are responsible for the splendor of the finished dish. They need to be added last, before baking, in small portions, mixed with minced meat very carefully so that the foam does not fall.
List of ingredients:
600 grams of chicken fillet;
one tablespoon of flour;
100 ml of milk;
egg;
one tablespoon of butter (melted);
salt;
a pinch of nutmeg;
ground black pepper.
How to cook - step by step recipe:
Turn the oven on 180, let it get warm. In the meantime, let's get meat Wash it. Dry with a napkin. Cut into small pieces. Grind twice with a meat grinder.
We break the eggs, separating the protein and the yolk. Yolks are sent to minced meat. We mix. Put the proteins in a separate bowl in the refrigerator.
We melt butter (it is possible in a microwave) and in liquid form we put in forcemeat. Pour milk there. It should not be cold, best of all - at room temperature.
Season the minced meat. Salt and pepper it to taste. Add a pinch of nutmeg. Put a tablespoon of flour. Knead the minced meat.
We take a bowl of chilled proteins from the refrigerator. Whisk. We need to get a white fluffy foam. Gently, one spoonful, add the protein mass to the minced meat. Mix gently with a spatula. We do it in one direction. Squirrels should not lose their airiness.
We coat the form with vegetable oil. Put the minced meat and put the bake. Souffle will hold in the oven until cooked for about 40 minutes.
Cooked according to the classic recipe souffle of minced chicken can be eaten hot or used as a cold appetizer. It is also very convenient to bake it in small silicone molds, in batches.
You can add greens, mushrooms, bell peppers, grated potatoes, cheese to the minced meat and give the classic souffle a new taste.
Option 2: Quick Chicken Stuffing Souffle Recipe
Perhaps nothing will cook chicken soufflé faster than a microwave. In a standard glass form for a microwave, you need about ten minutes. Plus the same amount to prepare all the ingredients. A blender will help to quickly grind the fillet into a very tender and soft stuffing.
However, the power of furnaces can be different, it is worth considering this. Check the souffle for regular toothpick readiness. It turns out wet - add another one or two minutes.
List of ingredients:
A pound of chicken;
egg;
salt;
ground pepper;
100 ml of milk;
two cloves of garlic;
dried basil;
butter (a piece to lubricate the mold).
How to cook - step by step recipe:
Wash and dry the paper meat with a paper towel. Cut into pieces and send them to a blender. Beat until smooth minced.
In the blender bowl, add the raw egg to the minced meat. Beat together again.
Top up milk. Add salt and spices. Whip again. We get a viscous wet mass. Squeeze garlic into it through a press. Mix.
We smear the glass mold for the microwave with a piece of butter. So the souffle will be easier to get out of it.
We shift the prepared mass for the souffle into the form. Sent in the microwave for 10 minutes.
Turn the form on the plate, get the finished souffle. We cut, serve.
Such a souffle can be made even in the morning for breakfast - in small portioned cups. For the beauty and variety of tastes, add some canned green peas or corn to the minced meat. They are already ready for use, so the baking time will not increase. But it will turn out beautiful and fresh in the end.
Option 3: Dietary Souffle Chicken Stuffing Soup with Vegetables
Chicken souffle - the dish itself is not too high in calories. You can make it part of a diet for those who want to lose weight. The recipe does not use butter and heavy cream, but there are colorful vegetables. A soufflé is prepared in the most useful way - steamed.
List of ingredients:
700 grams of chicken breast;
two stalks of celery;
two eggs;
120 ml of milk;
one bell pepper;
salt and spices to taste;
100 grams of pumpkin pulp.
How to cook - step by step recipe:
Dry the breast of my chicken. We cut into pieces. Grind in a blender.
Cut pepper, pumpkin, celery very, very finely. It is also better to remove the top layer from the stalks of celery with a peeler, it is harsh.
In eggs, put eggs and milk. Solim. Season with spices to your taste. Mix well. Add vegetables last. Mix again.
If there is a slow cooker or a double boiler, we transfer the mass to the appropriate form or portioned molds and put on the steaming mode, usually 30-40 minutes. If there are no such devices, put the soufflé tins in a water bath. Cooking an hour.
You can add a variety of vegetables to a diet souffle. But it’s better to avoid potatoes - it will increase calorie content.
Option 4: Recipe for Children's Souffle from Chicken Stuffing
A wonderful version of meat dishes for kids. To make the minced chicken souffle as useful as possible, we use exclusively white meat, add to it a young, tender zucchini and quail eggs. If soufflé is prepared for a small child, it is better to do without salt or salt a little.
List of ingredients:
Half chicken breast;
two quail eggs;
small zucchini (about 200 grams);
three branches of dill;
40 ml of milk.
How to cook - step by step recipe:
We wash the chicken meat. Dry with a napkin. Cut into pieces.
Zucchini clean. Cut into small pieces. Greens chopped.
We break quail eggs very carefully, separating the whites and yolks.
We put pieces of chicken and zucchini, dill, yolks in a blender bowl, add milk. Grind to a state of liquid minced meat. The mass for children's soufflé should be mashed.
Beat the squirrels. Add them carefully to the resulting stuffing. We mix. You can also add a pinch of salt.
Pour the soufflé mass into a suitable size shape. We put in a baking sheet, on which we pour water, so that the souffle is baked for steam. You can also put a container of water on the lower tier of the oven. Cook for 25-30 minutes.
Instead of zucchini, you can put grated potatoes or carrots in such a soufflé (we use the smallest grater), and add a little white bread soaked in milk.
Option 5: Recipe for minced chicken souffle with olives and cheese
This recipe is ideal for soufflé cooking. With it you can make sandwiches, serve for breakfast and even on the festive table.
The recipe indicates the amount of already cooked minced meat. For its preparation we use meat from the breast and thighs.
List of ingredients:
A pound of minced chicken;
a teaspoon of butter;
two eggs;
80 ml cream;
medium onion;
80 grams of cheese;
pitted olives - jar;
salt;
ground black pepper;
a handful of breadcrumbs;
mix "Italian herbs".
How to cook - step by step recipe:
We divide the eggs into protein and yolk. We put the squirrels in the cold.
We combine the minced meat, peeled onion, butter, yolks. Beat with a blender into a lush mass.
Beat the cold proteins with a mixer until a dense white foam. Carefully introduce them into the stuffing. We mix.
We lay olives, Italian herbs, peppers as the basis for the souffle. Solim. Mix.
Coat the form with oil. Sprinkle the bottom and walls with breadcrumbs. Spread the stuffing.
Cover with foil. We put in the oven - 170 degrees. It will take about 45 minutes to bake. 10 minutes before ready, remove the foil. Sprinkle the souffle with cheese, grated through a fine grater, and a little brown.
For such a snack souffle, other additives are also suitable. For example, nuts - pistachios or walnuts will be good. In addition, you can lay out a baking dish with long thin strips of bacon, prepared mince on them, and close the bacon on top so that it wraps the finished souffle. An aromatic and unusual appetizer will come out.
