The pulp of boiled chicken is cut into pieces, combined with viscous rice porridge and passed through a meat grinder twice, salt is added. Add egg yolks and half the amount of butter to the mixture, beat it well, mix with beaten egg whites, place in greased molds (2 g of the amount), sprinkle with grated cheese and steam.
The soufflé is served with a side dish or butter.
Side dishes - carrot or beet puree.
The soufflé can be served with steam sauce (Rec. No. 844) 50 g per serving, changing the yield of the dish accordingly.
This exquisite treat belongs to French cuisine, which is perfectly assimilated by other nations. Chicken fillet soufflé has several options for creating it; you can use the microwave, slow cooker, oven, steam it and with different side dishes. This dish is served as a hot or cold snack.
Recipe for minced chicken soufflé with zucchini in the oven
For such a treat, it is advisable to take young vegetables. But even in this case, you will need to remove the thick skin from them to make the treat as tender and soft as possible.
What ingredients will you need?
For the dish you need to take:
- zucchini – 350-370 g;
- flour - 2 tbsp. l.;
- poultry fillet – half a kilo;
- milk – 4 tbsp. l.;
- Gouda cheese - 60-70 g;
- breadcrumbs - 2 tbsp. l.;
- egg whites – 2 pcs.;
- salt, spices, oil.
You can use not only ready-made store-bought rusk crumbs, but also a piece of yesterday’s loaf ground in a blender.
Step-by-step cooking process
The cooking process includes several stages:
- Poultry fillet must be turned into minced meat in any convenient way. For example, beat with a special blender attachment.
- Next, add all the crackers to the resulting mass, pour in milk, a couple of tablespoons of vegetable oil, add salt and spices. Together the ingredients are mixed again. The result should be a homogeneous thick mass.
- Zucchini must be peeled and chopped using a grater with large divisions. Next, leave for a few minutes and squeeze out the released juice.
- The ingredients prepared in steps 2 and 3 are combined in a common bowl. All that remains is to add flour, grated cheese and whisked egg whites (to a stable foam).
The resulting mass should be transferred to an oiled pan and baked at 170-180° in the oven for about half an hour.
What can I add?
You can add any vegetables to this soufflé. For example, onions, carrots, sweet peppers. They are also processed in a blender or grated together with zucchini.
Rules for serving dishes, decoration
When serving, the soufflé is cut into portions like a pie. You can complement it with sour cream and garlic sauce.
Boiled chicken soufflé
Chicken soufflé in the oven, the recipe for which is published later in the article, can be prepared very quickly if you boil the bird in advance. For this dish you can also use meat left over from other dishes, such as salads.
What ingredients will you need?
For the dish you need to take:
- poultry fillet (already cooked until cooked) – 300-350 g;
- milk – 130-150 ml;
- butter – 30-40 g;
- flour - 1 tbsp. l.;
- egg – 1 pc.;
- salt and spices.
The fillet can be boiled immediately with vegetables and roots, and the remaining broth can be used for first courses and sauces.
Step-by-step cooking process
The cooking process includes several stages:
- Pre-cooked chicken fillet must be blended in a blender. The mass should be as homogeneous as possible.
- In a saucepan you need to melt the butter and pour in the flour. The latter should be fried until it becomes an appetizing creamy color. Gradually pour all the milk into the mixture, constantly stirring the ingredients. The sauce should be cooked until thickened. During the process, you must carefully monitor so that no lumps appear.
- When the milk sauce is ready, you need to mix it with the chicken mass. Pour in the yolk and add the remaining dry ingredients according to the recipe. And add the whites, whipped to a thick foam, into the mixture.
- After mixing again, the mixture should be poured into small silicone molds intended for muffins. The containers should not be filled completely, but approximately ¾ full.
Bake the soufflé in the oven at medium temperature until golden brown on top.
Rules for serving dishes, decoration
Before serving, the soufflé is taken out of the molds and placed on plates with a light side dish. For example, with a vegetable salad.
In a slow cooker
- Cooking time: 70-90 min.
- Number of servings: 6-7.
- Calorie content of the dish: 142 kcal/100 g
- Purpose: hot dish/snack.
- Cuisine: French.
- Difficulty of preparation: easy.
Chicken soufflé in a slow cooker is well suited as a hot dish for dinner/lunch; it can be safely served on a holiday table. With the advent of modern kitchen appliances, it has become much easier for women to prepare delicious dishes. Chicken in a slow cooker will turn out tender, appetizing and light. The taste largely depends on the spices you add to your recipe.
Ingredients:
• garlic – 3 cloves;
• starch – 1 tbsp. spoon;
Cooking method:
1. Rinse the chicken with cool water, mince it or use a blender.
2. Chop the garlic and onion, put it in the minced meat, add salt and spices.
3. Use the blender again to achieve a homogeneous mass.
4. Separate the egg yolks from the whites. Place the latter in the refrigerator, combine the yolks with cream, beat well.
5. Add minced meat into the resulting mass in small portions. Stir each time until smooth.
6. Next, add starch to the ingredients and mix thoroughly again.
7. Remove the whites from the refrigerator, add a pinch of salt to them, and beat until thick foam. Then pour them into the meat mixture.
8. Using a spoon, carefully mix the ingredients so as not to disturb the structure.
9. Grease the multicooker bowl with vegetable oil, place the soufflé piece, and smooth with a spoon. Close the appliance, remove the steam valve, select the “Baking” mode and set the timer for an hour.
10. The chicken will be completely cooked, the color on top will be slightly pale, but a golden brown crust will form on the bottom.
Chicken soufflé with rice
The calorie content of such a dish is approximately 164.3 kcal per 100 g.
And BZHU:
| BJU | Value in g per 100 g |
| Squirrels | 16,1 |
| Fats | 3,4 |
| Carbohydrates | 17,8 |
What ingredients will you need?
For the dish you need to take:
- minced chicken – 270-300 g;
- dry rice – 80-90 g;
- eggs – 2-3 pcs.;
- sour cream - 2-3 tbsp. l.;
- milk – ½ tbsp.;
- carrots – 1 pc.;
- salt and spices.
You can take dairy products of any fat content to your liking.
Step-by-step cooking process
The cooking process includes several stages:
- The first step is to deal with the cereal - boil it in salted water until completely cooked. The main thing is not to overexpose the rice in water and not turn it into porridge.
- The poultry fillet must be washed, cut into medium pieces and passed through a meat grinder or blended.
- The carrots are peeled and grated with the smallest divisions.
- Separately, you need to beat raw eggs, after adding milk and sour cream to them.
- In a large bowl, combine the cooked cereal, egg-milk mixture and grated carrots. The resulting mass is salted and seasoned with spices to taste.
- The finished base is laid out in a heat-resistant form.
The treat will be baked in an oven preheated to 180-190°. Cooking time: approximately 35-40 minutes. If necessary, it can be increased.
Rules for serving dishes, decoration
Before serving, the finished treat must be cut into small portions, like a regular casserole. A light salad of fresh vegetables would be an excellent side dish for it.
Option for baking chicken soufflé in a slow cooker
A modern way to create a dish is to cook in a slow cooker. The result is even more tender and healthier than the usual soufflé from the oven.
Compound:
- chicken fillet – 120 g;
- quail eggs – 3 pcs.;
- butter – 30 g;
- milk – 50 ml;
- carrots – 1 pc.;
- salt;
- spices.
Stages of work:
- Boil the chicken on the stove or in a multicooker bowl. The usual way will be faster. When the meat has cooled, cut into cubes.
- Beat the eggs and combine with milk. Add chicken, stir. Season with spices and salt.
- Add grated carrots and mix.
- Beat the resulting mixture with a blender.
- We grease special small foil molds with oil and fill them with the base of the future dish.
- Pour water into the multicooker. We place the workpieces on the grill of the device. We activate the device in the “Steam” program for 30 minutes.
Grease the resulting treat with butter on top to make it soft.
Chicken soufflé with vegetables in the oven
Chicken soufflé in the oven, the recipe of which can be slightly modified to suit your own taste, can be supplemented with a whole assortment of vegetables. Frozen corn and green peas also go well with it.
What ingredients will you need?
For the dish you need to take:
- chicken fillet – half a kilo;
- garlic – 3-4 cloves;
- cream (medium fat) – ½ tbsp.;
- egg – 1 pc.;
- fresh pumpkin – 60-70 g;
- frozen corn and green peas – 60 g each;
- salt and pepper.
Chicken soufflé in the oven.
Recipe with vegetables. It is best to use cream with 15% fat content.
Step-by-step cooking process
The cooking process includes several stages:
- The poultry fillet needs to be washed and cut as desired. Then place it in a blender bowl along with the egg (raw) and crushed garlic.
- The ingredients are beaten until smooth, then salted, peppered and poured with cream. At this stage, you can add any dry aromatic herbs to the mixture. For example, basil will fit perfectly into a treat.
- Next, you need to beat the mass again with a blender. You can also use a food processor, but using a meat grinder you won’t be able to get a fluffy, tender soufflé; the mixture will have a completely different consistency.
- All that remains is to add frozen corn and peas and add pumpkin to the mixture. The latter must first be cleaned, baked in the oven/cooked until soft and cut into miniature cubes.
- After mixing again, the resulting minced meat is placed in a heat-resistant form and baked at medium temperature for about 20 minutes.
To get a treat with a golden brown crust, you should sprinkle it with breadcrumbs before baking.
Rules for serving dishes, decoration
The finished soufflé must be removed from the mold and cut into portions. They are then served as an independent appetizer or with any side dish.
Chicken soufflé with mushrooms and cheese
Adding mushrooms and cheese to the recipe will allow you to prepare a treat that tastes similar to julienne, but is denser and easier to serve. You can bake it in small portioned molds designed for muffins.
What ingredients will you need?
For the dish you need to take:
- chicken fillet – 200-230 g;
- eggs – 5-6 pcs. (raw) + 4 pcs. (boiled);
- Dutch cheese - 130-150 g;
- salad - 1 bunch;
- pre-cooked wild mushrooms – 100-120 g;
- butter – 30-40 g;
- sour cream – 70-80 g;
- beet sugar – 1 tsp;
- sweet mustard – 8-10 g;
- salt and vinegar.
To speed up the cooking process, chicken meat should also be cooked in advance until tender and cooled directly in the broth.
Step-by-step cooking process
The cooking process includes several stages:
- Pre-cooked chicken meat must be ground in a blender.
- Next, it is combined with raw eggs and salted to taste.
- Pre-cooked mushrooms need to be cut into miniature pieces and added to the total mass. Then distribute into portioned molds, generously cover with grated cheese and place in the oven at medium temperature to bake for 15-17 minutes.
While the main dish is preparing, you can make the sauce for it. To do this, boiled cooled eggs are ground with sour cream and mustard. Add sugar, salt and a few drops of vinegar to taste.
Rules for serving dishes, decoration
When serving the treat, place washed and dried lettuce leaves on a flat plate. On top – distribute the baked soufflé from the molds. It is served with original egg sauce.
We complement the dish with mushrooms and cheese
A more festive version of the treat with a rich composition.
- chicken meat – 450 g;
- egg – 1 pc.;
- champignons – 550 g;
- flour – 2 tbsp. l.;
- onion – 1 pc.;
- puff pastry – 265 g;
- cream cheese – 210 g;
- fresh herbs – 30 g;
- salt – 5 g;
- ground pepper – ¼ tsp.
Stages of work:
- First, prepare the soufflé components. Cut the mushrooms into thin strips and cut the onion into half rings. Fry both ingredients for 15 minutes in a frying pan.
- Boil the chicken, cool, and separate it into individual elements.
- In one container, combine the chicken, half the mushroom dressing, cream cheese, egg and a little flour. Beat with a blender, salt and pepper the resulting composition.
- We divide the base into two parts. Pour one into the mold, spread the remaining mushroom filling on top, sprinkle with chopped herbs. Cover with unused dough.
- Using a toothpick, we make several holes on the surface through which the dish will “breathe” during cooking.
- Bake the soufflé in the oven for at least 30 minutes. The exposure temperature is 185 degrees.
- When it cools, cut into portions and serve with fresh vegetables.
Chicken breast soufflé with milk and semolina
Recipes for chicken soufflé cooked in the oven are very different today. For example, the option with the addition of semolina can be made dense enough so that the pieces of treat can be used for sandwiches. To do this, increase the portion of cereal in the recipe.
What ingredients will you need?
For the dish you need to take:
- chicken breast – ½ piece;
- semolina – 1 tsp. (or more depending on the desired consistency of the treat);
- cream – 120-150 ml;
- raw egg – 1 pc.;
- butter (melted) – 5 tsp;
- salt and spices.
The optimal fat content of cream for such a dish should be 22%.
Step-by-step cooking process
The cooking process includes several stages:
- Semolina needs to be brewed in warm water for about half an hour. In this case, there should be only slightly more liquid than the dry component.
- When the semolina has already swollen enough, you need to pour cream and a raw egg into it. These ingredients are thoroughly whisked.
- Chicken meat needs to be turned into minced meat in any convenient way. Next, the mass with semolina from the previous step is added to the meat. All components are thoroughly mixed, salted and seasoned with selected spices.
- At the last stage, pour melted butter (3 tsp) into the mass.
- After the next stirring, the mixture must be transferred to a heat-resistant form. The top is greased with the remaining butter.
The treat will be baked in the oven, preheated to 170-180° for just under half an hour. Readiness can be determined by the brownness of the soufflé. A dry splinter will also help with this.
Rules for serving dishes, decoration
The finished dish is cut into portions and served with bread, vegetables, and your favorite sauces.
From minced chicken
A step-by-step recipe for chicken soufflé involves first preparing the following ingredients:
- 200 g minced chicken;
- 120 ml milk;
- egg;
- a little butter;
- salt.
In the process of preparing a fragrant and tender dish:
- In a deep bowl, minced chicken is mixed with milk.
- The yolk is separated from the white and then mixed into the meat mass.
- Thoroughly kneaded minced meat is distributed in an even layer over a pre-greased form, which is sent to a cold oven.
- The tender soufflé is baked for about 35 minutes at 180 °C.
Chicken soufflé with cauliflower in the oven
The combination of chicken meat and cauliflower allows you to prepare a very juicy soufflé.
What ingredients will you need?
For the dish you need to take:
- cauliflower – 1 head (medium size);
- minced chicken – half a kilo;
- fresh champignons and processed cheese – 100 g each;
- sweet ketchup – 6 tbsp. l.;
- mayonnaise – 10 tbsp. l.;
- eggs (medium size, raw) – 2-3 pcs.;
- salt.
The specified amount of ingredients makes approximately 6 servings of treats.
Step-by-step cooking process
The cooking process includes several stages:
- You should start the process with minced chicken, distribute it over the bottom of the mold, and pre-salt it.
- The cabbage must first be boiled until soft and carefully divided into inflorescences. And wash the mushrooms and peel them, then cut them into slices.
- First, distribute the mushroom slices into the mold onto the meat layer, then the cabbage “umbrellas.” Be sure to salt these ingredients.
- In a separate bowl, you need to beat raw eggs, gradually adding ketchup, mayonnaise, grated processed cheese, and salt. The resulting mass is poured into the meat and vegetables in the mold.
- Next, the container with all the contents must be sent to the oven, preheated to 190-200°.
Under these conditions, the dish will bake for about half an hour. You need to be guided by the golden brown crust on top of it.
Rules for serving dishes, decoration
When serving a treat, you need to cut it into portions. The best side dish for this soufflé would be mashed potatoes or boiled rice. But you can also serve it as an independent dish, since it contains quite a lot of vegetables.
Chicken soufflé with pistachios
Chicken soufflé in the oven, the recipe for which is presented later in the article, can be made more original in taste by adding nuts to it. For example, pistachios. It is advisable to use unsalted roasted nuts.
What ingredients will you need?
For the dish you need to take:
- chicken fillet – 670-700 g;
- pistachios (already shelled) – 130-150 g;
- chopped bacon - 1 package (approximately 200 g);
- butter – 1 tbsp. l.;
- raw eggs (yolks only) – 2 pcs.;
- flour – 6 tsp;
- milk – ½ tbsp.;
- salt and spices.
Pistachios are used crushed. You can grind them into crumbs or leave them in small pieces.
Step-by-step cooking process
The cooking process includes several stages:
- The first step is to grind the fillet through a meat grinder or turn it into minced meat in another convenient way. Melt butter in the microwave.
- Next, the minced meat is combined with chopped pistachios. Mix milk and melted butter separately. The resulting liquid must also be poured into the meat.
- You need to add sifted flour and egg yolks to the minced meat. All ingredients are thoroughly mixed, salted and seasoned with spices.
- When preparing a future treat, the first thing you need to do is grease a heat-resistant container with oil, then lay it out with strips of raw bacon.
- You need to place the entire portion of minced meat in the middle, and then wrap it in lard, tightly wrapping the strips on top.
The dish will be baked at medium temperature for approximately 40-45 minutes.
Rules for serving dishes, decoration
Before serving, the original soufflé must be cooled and cut into portions. Either leave the bacon in pieces or remove it to taste. It can be served as a separate appetizer or used for other dishes.
Ingredients for Chicken and Rice Soufflé
| Chicken egg | 110 g |
| Table salt | 3 g |
| Butter [Creamy Morning] | 10 g |
| Chicken Breast [Chicken Farm] | 300 g |
| Long grain white rice, parboiled, enriched, cooked | 100 g |
Nutritional value and chemical composition of Chicken and Rice Soufflé.
The energy value of Chicken and Rice Soufflé is 141.2 kcal.
- Serving = 58 g (81.9 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.
There is probably nothing more tender that can be made from chicken meat than soufflé. This delicious dish has been familiar to many since childhood, since children in kindergartens and schools usually feed such treats. To learn how to make chicken soufflé like in kindergarten, you will have to try the recipes of several versions of the declared treat.
Airy chicken thigh soufflé with cream in the oven
Most often, chicken soufflé is prepared from breast fillet. But meat from the thighs is also perfect for this purpose.
What ingredients will you need?
For the dish you need to take:
- chicken thighs – 370-400 g;
- raw eggs – 2 pcs.;
- cream – 60-70 ml;
- butter fat – 30-40 minutes;
- semolina – 15-20 g;
- garlic – 1 clove;
- bay leaf – 1 pc.;
- dill – ½ bunch;
- salt and spices.
Step-by-step cooking process
The cooking process includes several stages:
- Pour salted cold water into a saucepan, add bay leaf, dill, peeled garlic and thighs. The products will be cooked until the bird is completely cooked. Next, the meat needs to be removed from the bones and placed in a blender bowl. It is beaten until smooth.
- The eggs must be divided into components. The yolks are immediately poured into the meat, and the whites are left aside.
- Pour melted butter fat, cream into the main mass, add semolina. After this, the mixture must be processed again with a blender. The result should be a homogeneous and smooth puree, the consistency of homemade sour cream.
- Beat egg whites with a pinch of salt until stable peaks appear. Then they carefully mix into the main mass. You cannot use a blender at this stage, otherwise the mixture will lose its airiness and fluffiness.
- Oiled silicone molds need to be filled with minced meat from the previous step almost to the very top. Next, place them on a baking sheet with a thin layer of water.
The soufflé will be prepared at 170-180° for approximately 20-15 minutes.
Rules for serving dishes, decoration
The finished treat can be served either warm or cold. Pair it with delicious fresh vegetables.
Chicken soufflé like in kindergarten
Chicken soufflé in the oven (the recipe for this option is published later in the article) is served for lunch in kindergarten. This is a treat from childhood.
What ingredients will you need?
For the dish you need to take:
- minced chicken – 570-600 g;
- eggs – 3 pcs.;
- butter fat – 45-50 g;
- whole milk – ½ tbsp.;
- salt, spices.
Step-by-step cooking process
The cooking process includes several stages:
- Raw chicken eggs must be beaten until a lush, thick foam appears. Without turning off the mixer, you need to pour all the milk into them.
- Next, the resulting liquid is combined with the finished minced chicken.
- At the next stage, you need to add melted butter, salt and spices to taste to the main ingredients. Be sure to thoroughly knead the minced meat until it is as homogeneous as possible. You should get a soft soft mass.
- Then the minced meat is transferred to a heat-resistant form and sent to the oven at 190-200°.
The treat will bake for approximately 55-60 minutes.
Rules for serving dishes, decoration
Before serving, the resulting soufflé must be cut into portions according to the principle of a pie. Each can be topped with your favorite sauce. For example, ready-made cheese or a mixture of sour cream, garlic, herbs, and salt. Delicious served with soufflé and a simple variation of tartar sauce made with mayonnaise, grated pickle, garlic and chopped dill.
Boiled chicken soufflé
- Cooking time: 1 hour.
- Number of servings: 3-4.
- Calorie content of the dish: 135 kcal/100 g.
- Purpose: hot dish/snack.
- Cuisine: French.
- Difficulty of preparation: easy.
Boiled chicken soufflé is another option for creating this treat. As a rule, raw poultry is used, but you can prepare it first. This dish is considered a low-calorie diet dish and is perfect for young children. The recipe is not complicated, even a novice cook can handle it. Below are step-by-step instructions on how to make chicken soufflé.
Ingredients:
• butter – 30 g;
Cooking method:
1. Boil chicken fillet in a saucepan until cooked. Tear into small pieces with your hands, then grind in a blender.
2. Melt some butter in a frying pan and fry the flour in it. Add milk a little at a time, stirring constantly. Keep the sauce on the fire until it thickens, avoiding the formation of lumps.
3. Mix the minced meat with the milk mixture.
4. Next, add salt and pepper, add the yolks and mix well.
5. Beat the egg whites until they reach a stable, thick foam, and carefully mix into the main ingredients.
6. Divide the resulting mixture into the molds, leaving ¼ empty so that the juice from the chicken does not spill out during cooking.
7. Preheat the oven to 180 degrees and bake the treat until golden brown.
Dietary chicken soufflé
This recipe produces the most delicate soufflé, which you can even indulge in for dinner without harming your figure. Especially if fresh vegetables are served as a side dish.
What ingredients will you need?
For the dish you need to take:
- chicken fillet – 750-800 g;
- cream – 170-200 ml;
- eggs (large) – 2 pcs.;
- salt.
You can choose any mixture of seasonings for chicken meat. Since the recipe is dietary, you need to use low-calorie cream.
Step-by-step cooking process
The cooking process includes several stages:
- The chicken fillet needs to be washed, removed from films, and dried. Next, it is cut into medium pieces and crushed in a blender bowl/passed through a meat grinder.
- Mix the whites with a pinch of salt and beat with a mixer at maximum speed until strong, stable peaks form.
- All the cream must be added to the minced meat. It is important to monitor its consistency and regulate the amount of dairy product. The mass should not be too liquid.
- Then the whipped fluffy whites are carefully added to the minced meat. This should be done as in the case of a sponge cake, so that the mixture does not lose its fluffiness.
- Next, the mass is transferred to a heat-resistant silicone mold.
It is best to steam a dietary soufflé (for example, in a special multicooker mode). The whole process will take approximately 40-50 minutes.
Rules for serving dishes, decoration
When the treat has cooled slightly, you need to carefully remove it from the mold and serve it, adding vegetables and herbs.
Chicken souffle, like in kindergarten, in a slow cooker
If your kitchen is equipped with such a useful device as a multicooker, you can easily do without an oven when preparing chicken soufflé.
All you need to have on hand is:
- 100 g white meat;
- 2 quail eggs;
- 60 ml milk;
- a piece of carrot;
- salt and a little oil to grease the bowl.
Step-by-step cooking instructions:
- The chicken is boiled and chopped.
- The meat is combined with milk, separately beaten eggs and carrot chips.
- The mixture is pureed and poured into silicone molds, which are placed on a steaming rack.
- 1 liter of water is poured into the bowl, after which a container with molds is installed.
- Cooking is carried out in the “Steam” mode for 30 minutes.
Useful tips and tricks
The following tips will always help you prepare a delicious poultry soufflé:
- For such a dish you can use meat from any part of the chicken, but red meat - it is better to first boil it until tender;
- if you beat the prepared minced meat with a blender, the resulting dish will be more tender, fluffy, and airy;
- Do not bake the chicken soufflé for a long time so as not to dry it out (the optimal time is from 20 to 30 minutes).
Today, there are several dozen successful variations of the oven-baked chicken soufflé recipe. Among them there is a combination with vegetables, legumes, and various sauces.
