Chicken soufflé in the oven is a delicate dietary dish! Add vegetables, cheese or potatoes to oven-baked chicken soufflé

Meat soufflé is one of the most delicate dishes that, in principle, can be prepared from meat. If you choose fresh poultry pulp for this purpose, especially chicken, then you can safely count on the airiness of the result.

Chicken soufflé in the oven - general principles of preparation

• To prepare soufflé in the oven, you will need molds. They can be both large and small. Small containers are convenient because in them the dish is divided into portions immediately after preparation.

• Chicken souffle is prepared from boiled meat or raw product. To make the airy dish more tender, it is recommended to choose white poultry meat.

• Soufflé is prepared from minced meat product. Raw or boiled poultry meat is crushed by twisting in a meat grinder, or blended with a blender. When using a meat grinder, it is advisable to grind chicken, especially raw chicken, twice to achieve greater uniformity.

• From chicken in the oven you can cook the most tender airy dish or a denser one, more reminiscent of cutlets. For airiness, beaten egg whites are added to the soufflé mass. This is done immediately before baking and very carefully so that the airy foam does not settle.

• To give the dish a special taste, the meat mass is supplemented with other products. You can add cream, milk, butter or vegetables to it. Frozen mixtures containing vegetables of different contrasting colors are often used.

• Forms are not filled to the brim. During the baking process, a lot of meat juice is released, and its loss will lead to the fact that the tender dish will turn out dry.

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 - cooking tricks and useful tips

• For the Mosaic recipe, it is preferable to choose a colored vegetable mixture. It is advisable that it consist of carrots, green peas, corn, and beans. When cut, the dish will look original and resemble a scattering of confetti.

• To prepare chicken soufflé in the oven, it is better to use Teflon cupcake mats or silicone molds. They do not need to be lubricated with oil. You can also use cut-out cookie cutters. A delicate soufflé will bake in them much faster, since the molds do not have a bottom.

Useful links:

Boiled chicken breast soufflé recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Boiled chicken breast soufflé”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of boiled chicken breast soufflé is 202.7 kcal.

• Serving = 160 g (324.3 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Chicken breast soufflé recipe in the oven

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.
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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.

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.

Video recipe

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

How to make soufflé with chicken and bread?

The most delicious and healthy chicken soufflé is made with your own hands. This dish is baked in the oven at high temperature and is enough to feed your entire family. Of course, this will not serve as a main course; rather, it would be more suitable as an appetizer.

Ingredients:

• White bread – 120 g
• Chicken – 1 fillet
• Raw potatoes – 3-5 pcs.
• Eggs – 1 piece
• Salt - a pinch
• Herbs (Provençal) – half a tsp
• Oil (vegetable) – for greasing the baking sheet
• Garlic – clove
• Black pepper - a pinch
• Milk – 100-150 ml

Cooking method:

• Step #1. Process foods. The chicken should be washed thoroughly , preferably in cold water under the tap. Remove the skin from the chicken, if any. Peel the top layer of potatoes and rinse under cold water.
• Step #2. Grind the fillet. The meat itself should be large and meaty. Cut the fillet into even cubes and mix with salt. Add herbs and chopped garlic as well. If you like it spicy, then the amount of herbs and garlic can be increased slightly, to taste.
• Step #3. Prepare the bread. Fresh white bread needs to be peeled .
  Bring milk to room temperature. Grind the bread and place it in lukewarm milk to swell. There is no need to skimp on milk ; the more of it, the juicier the dish will be.
• Step #4. Separate the white from the yolk. In a separate container, separate the white from the yolk so that not a single drop of yolk gets into the white .
  Set aside the yolks and start beating the whites. The container in which you will beat the whites should be completely dry and not greasy. Start whisking and add a pinch of salt as you go. Beat until a thick, fluffy foam that will not slide down the spoon.
• Step #5. Add potatoes to the soufflé. Take the potatoes and grate them. If the potatoes are large, then 2-3 pieces will be enough, if not, then 4-5 pieces.
• Step #6. Add the minced meat with the remaining ingredients. Add the yolk and soaked bread with milk to the potatoes. Add all ingredients to the minced meat and mix well .
• Step #7. We bake the soufflé. Choose a suitable form for baking the soufflé, it can also be small rubber molds. Oil thoroughly and stuff them with minced meat.
  The oven should be preheated to 180 degrees. The dish is baked for 30-35 minutes. Do not rush to take out the soufflé, as it may sink. Wait a while and you can safely serve it either hot or cold. Garnish it with fresh vegetables and lettuce to taste. Have a good lunch.

Chicken soufflé with rice, just like in kindergarten

The benefits of lean meat can only be supplemented with an equally important side dish – rice. A soufflé made from such ingredients turns out to be very nutritious. An interesting sauce will help bring the taste of the dish to perfection.

Required components:

• chicken fillet – 450 g;
• rice – 125 g;
• onion – 1 pc.;
• butter – 1 tbsp. l.;
• vegetable oil – 1 tbsp. l.;
• flour – 2 tbsp. l.;
• egg – 1 pc.;
• milk – 2 tbsp.;
• bay leaf – 1 pc.;
• salt, spices - to taste.

Stages of work:

1. Boil the chicken, chop the onion into cubes. Combine the vegetable with milk and put on fire.
2. Add a bay leaf to the mixture. When it starts to boil, remove from the stove and let it brew for 15 minutes. Strain through cheesecloth.
3. Cook the rice with a little salt.
4. Add butter to the still warm milk, then add flour. Stir, put on fire, wait until it boils. Stir constantly with a whisk, thereby removing any lumps.
5. Chicken meat and rice are passed through a meat grinder. Combine with sauce, add egg.
6. We transfer the resulting base into small soufflé molds. Cook in the oven or using a double boiler. Time – 25 minutes at 165 degrees.
7. When the dish is baked, grease its surface with a small slice of butter.

Recipe for minced chicken soufflé in the oven

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.

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 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.
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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.

Recipes

Chicken soufflé can be eaten on its own or with a side dish. It will be stored in the refrigerator for several days. This delicate delicacy will appeal to everyone who loves chicken and wants to lose weight.

Breast with vegetables

This dish has amazing taste and low calorie content. It turns out to be especially useful due to the vegetables that are included in its composition. Nuts make it unusual, and aromatic fresh herbs will make it especially piquant and aromatic.

You will need:

• chicken breast – 500 g;
• zucchini or zucchini – 230 g;
• broccoli or cauliflower – 130 g;
• greenery;
• low fat milk – 230 ml;
• onion – 1 pc.;
• pistachios – 1 tbsp.;
• eggs – 2 pcs.;
• salt;
• pepper;
• odorless olive oil – 50 ml.

Step 1: Rinse and dry the chicken using a paper towel. Cut the meat as desired, put it in a bowl, add chopped zucchini, broccoli sorted into florets and onions. Grind everything using a blender into a homogeneous mass.

Step 2 . Add room temperature milk to the mixture. Add half of the finely chopped herbs, olive oil, raw yolks separated from the whites, seasoning to taste and nuts. Grind everything again in a blender.

Step 3. Beat the egg whites into a thick foam using a mixer or whisk. Add them to the mass.

Step 4. Place the resulting base in a slow cooker and cook the dish for 30 minutes.

With cheese

This dish has slightly more calories than the previous one, but it is still suitable for diets. Its calorie content is approximately 150 kcal per 100 g. It is quite simple to prepare.

You will need:

• low-fat cheese – 50 g;
• egg – 1 pc.;
• carrots – 1 pc.;
• salt;
• spices;
• olive oil, odorless;
• chicken fillet – 1 kg;
• low-fat sour cream – 35 g;
• low-fat milk – 200 ml;
• wholemeal flour – 30 g;
• green peas – 50 g.

Step 1. Rinse and dry the fillet, grind it in a blender into a paste.

Step 2. Add flour, raw egg, milk, salt and spices to the chicken mixture. Whisk everything thoroughly again so that there are no lumps.

Step 3. Boil the carrots, peel and cut into cubes. If you have fresh or frozen peas, cook them. If it's canned, drain the liquid.

Step 4. Add boiled vegetables to the chicken, mix everything. Do not grind with a blender so that the pieces remain intact.

Step 5 . Place the dough in a steamer, pour a little sour cream on top and sprinkle with grated cheese.

Step 6. Cook the dish for about half an hour. Serve hot.

Important! If you don’t have a blender, you can grind everything in a regular meat grinder.

With zucchini

This dish is not only light, it is also rich in vitamins. You will definitely like it!

Ingredients:

• odorless oil;
• pepper;
• spices;
• chicken meat – 800 g;
• low fat milk – 1 tbsp;
• salt;
• white bread – 40 g;
• zucchini – 1 pc.

Step 1. Rinse the chicken meat, remove all veins and skin, and grind it in a blender.

Step 2. Separately, grind the crustless bread, put it in a glass and fill it with milk.

Step 3. Mix these ingredients, add olive oil, salt and spices. You should have a very runny dough.

Step 4. Beat the cold white, separated from the yolk. To make the foam stable, add a little salt there. Add the whites to the chicken mixture and mix everything.

Step 5. Place everything in the steamer container on the lower level. Cook covered for half an hour.

Tips and tricks

Chicken soufflé was invented in France, and has now penetrated the cuisines of all other nationalities. It is prepared in a double boiler, oven or in a frying pan, but the first option is the healthiest.

To get the perfect dish, use the following recommendations:

1. If you want to make a portioned soufflé, use small ramekins. Divide the mixture among them, and then put each person’s portion on a plate. This way you don’t have to cut anything, the dish will turn out even more beautiful.
2. Soufflé can be prepared from either boiled or raw chicken. The fillet makes a very airy dish.
3. The soufflé can be consumed either hot or cold. In the latter case, it will replace sausage and will be a healthy snack.
4. To make the soufflé airy and tender, it is better to grind the mass using a blender at least twice.
5. You can add any vegetables you like to the recipe, except potatoes. This way the soufflé will be much more nutritious and rich in vitamins.
6. To make the soufflé fluffy, you need to beat the whites very thoroughly. The foam should be thick. There should be no liquid in it at all. It is very important to carefully mix the foam into the mass without damaging it or causing it to settle.
7. Do not fill the pan to the brim as the meat juices may leak out. Then the dish will turn out a little dry.

Interesting!