Chicken soufflé recipe in the oven for a child. Chicken soufflé - the best recipes for preparing the most delicate dish. The classic way to prepare chicken soufflé

Chicken breast is an indispensable component of many diets, from medicinal to diets for weight loss. White chicken meat contains the optimal ratio of proteins (23%) and fats (4%) for human nutrition, and there are no carbohydrates at all. Brisket is also rich in vitamins B, PP, A, as well as minerals and enzymes that help improve blood circulation, improve the nervous system and skeleton, skin and hair.
From a culinary point of view, chicken breast is a common and very popular product. Brisket cooks quickly and can be adapted to many meat recipes.

The diet menu is often not very diverse, but instead of the usual diet stewed or boiled chicken, you can prepare a dish such as chicken breast soufflé. Dietary chicken soufflé is a tender and tasty dish, and preparing it is not so difficult.

Chicken soufflé - recipe for cooking in the oven

Chicken soufflé can be baked in the oven, and it will be delicious either hot or cold. To prepare chicken soufflé in the oven we will need:

chicken fillet, 400 gr
1 whole egg or two egg whites
half a glass of low-fat milk
1 tbsp flour or cornstarch
200 g carrots
1 small onion

Chicken soufflé should have a smooth, tender texture, and this can only be achieved using a blender. The chicken fillet should be cut into small pieces, cleared of films, and blended in a blender with also prepared vegetables. You can beat gradually, achieving uniform chopping of the products, adding flour and milk as you beat, so that the mixture acquires the consistency of puree. It is not necessary to make a homogeneous puree; pieces of vegetables, for example, will even make it more interesting.

Spices and salt are also added at this stage of cooking. Many people add an egg at the beating stage, but if only egg white is taken, then it is better to beat it separately with salt until a strong foam and mix with chicken and vegetable puree before putting the mixture in the oven. The chicken soufflé will then rise well and be airy.

A chicken soufflé mold can be lined with baking paper, or greased with butter and chicken puree placed in it. You can make chicken soufflé in a large mold, or you can take cupcake molds and get portioned chicken cupcakes. In the oven, chicken souffle should be baked at 180 degrees Celsius for 15-30 minutes, depending on the size of the molds.

It is not recommended to check chicken soufflé for doneness with a skewer; it is better not to disturb it at all during cooking and not to open the oven, otherwise it will fall, so you need to focus on the time. Small muffins are baked for 12-15 minutes, and large casseroles from 20 to 30 minutes, taking into account that the dish was placed in an already preheated oven.

You can add other vegetables to the dish, for example, broccoli, pumpkin, white cabbage - it will also be very tasty. It is also not necessary to chop the vegetables with a blender; you can add them into pieces or cut into strips using a vegetable peeler and lay the chicken soufflé in layers. It will not only be tasty, but also beautiful when cut.

By the way, chicken soufflé can be done without eggs, just add cornstarch. The chicken souffle will not be as fluffy as with beaten egg whites, but it will still be very tender and pleasant in texture.

Chicken soufflé recipe in the microwave

If you don’t have the time or desire to cook chicken soufflé in the oven, you can use the microwave. At the same time, the chicken soufflé will be even more tender than in the oven, since less moisture will evaporate from it, because the microwave significantly reduces the cooking time.

Ingredients for dietary chicken soufflé with pumpkin in the microwave:

chicken fillet 300g
1 egg
pumpkin 200g
half a glass of low-fat milk
1 tbsp flour (or starch)
salt, spices

Cooking steps:

Prepare chicken fillet and pumpkin as in the first recipe: cut into pieces and place in a blender for blending.
Add salt and spices, egg and milk. It is no longer necessary to beat, just mix the mass well. As spices, in addition to ground black pepper, nutmeg, curry spice mixtures, smoked sweet paprika, and turmeric are good options. They will not only give the chicken soufflé a spicy taste, but also a pleasant color.
Add flour or starch. It is better not to add all the flour at once; it is quite possible that you will need less, this will be visible from the consistency of the resulting puree. Too thick a puree will not allow the soufflé to rise and become airy, so it is best for the puree to be approximately the same density as pancake batter.
Place the whipped mass in a greased microwave oven dish and bake for 5-6 minutes at 750W.

Chicken breast soufflé - video recipe:

It is not necessary to use special molds for the microwave; you can prepare chicken muffins in ordinary earthenware mugs. These cupcakes will look funny and unusual and are suitable not only for a diet dinner, but also for serving to guests.

This dish is well suited for baby food, of course, if you don’t get carried away with spices, and is also good for people who have gastrointestinal problems. It is very close to such a well-known dietary dish as steamed cutlets and its composition is approximately the same, but it definitely wins in taste.

French cuisine has given the world more than one dish that can easily be 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 for preparing French chicken soufflé in the oven, with several variations in ingredients and their processing. But the main ingredients - egg whites and bechamel sauce - must be present, otherwise the final product will lose the desired fluffiness.

Chicken soufflé can be served as a cold appetizer or as a hot meat dish. In any case, this is a very tasty and aesthetically attractive dish that your loved ones will highly appreciate. The meat turns out very tender and juicy, and the taste is delicious!

Basic recipe

Ingredients

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

Preparation

We wash the fillet and place it on a cutting board covered with a paper towel. Let the excess moisture drain and trim off excess fat and tendons. Cut the prepared fillets into small pieces and grind them using a meat grinder.
Add greens to the resulting minced meat (if desired). Scroll through the meat grinder again. The minced meat should be as uniform as possible.
Add salt, yolk to the chicken mixture (carefully separate the white and place in the refrigerator for a while), flour and cream. Mix everything thoroughly until smooth.
Prepare the baking dish in advance: grease it with butter (any kind) and sprinkle with semolina or breadcrumbs. You should also turn on the oven to heat to 200 degrees.
Beat the chilled egg whites until thick and strong foam and begin adding one tablespoon at a time to the chicken puree, mixing thoroughly each time.
Place the entire mass in a baking dish, use a knife to level the surface and brush it with beaten egg and sprinkle with oil (vegetable or butter).
Place the pan in the oven and immediately reduce the temperature to 150-160 degrees. Bake for 30-40 minutes.
Place the soufflé on a flat dish and cut into portions. Serve with herbs and sauce.

Bon appetit!

*Tip from Cook
It is preferable to bake chicken soufflé in special Teflon or silicone molds and serve it in portions, with sliced vegetables and herbs. You can also use cut-out cookie cutters (without bottoms). Please note that for such molds the baking time must be reduced.

Chicken souffle “Fairy of Colors”

Ingredients

- 3 pcs. large + -
- 2 pcs. + -
— 200 ml + -
- 2 tbsp. l. + -
Frozen Vegetable Mix— 400 g + -
Seasonings - to taste + -
- taste + -

Preparation

We wash the chicken fillet, clean it of tendons and fat, wipe it with paper towels and pass it through a meat grinder twice.
Separate the yolks from the whites (place the whites in the cold). Place the frozen vegetable mixture in a colander and lower into salted boiling water for 1-2 minutes. For further use, the mixture should 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 add vegetables to this mass and try to distribute them evenly in the minced meat.
Lightly add the chilled whites and beat them into a stable and dense foam and, with gentle, slow movements, mix them in small portions into the souffled mixture.
Place the meat and vegetable mixture in the prepared baking dish (pre-greased), level the surface and grease it with cream. Place in a preheated oven and bake for 30-35 minutes at 200 degrees.
After the allotted time, turn off the oven and leave the chicken soufflé inside the oven for 20-30 minutes. During this time, the released juice will again be absorbed into the souffle, which will make it very juicy and tender.
We take our dish out of the oven, cut it into beautiful pieces, put it on a flat plate, and decorate with vegetables and herbs. Serve sauce or sour cream in a separate bowl.

Bon appetit!

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

The most important conditions for obtaining high-quality chicken soufflé:

Uniformity of the meat mixture;
The minced meat should have the consistency of sour cream;
Egg whites must be added in small portions just before baking in the oven. Only in this case the dish will turn out airy and tender.

Do you want to surprise your family with a delicious and very tender dish? Tired of cooking separately for your children or dietary meals for yourself? Don’t want to spend the whole evening in the kitchen for a tiny portion of “yummy”? Then prepare tender chicken soufflé, which is suitable for children over one year old and for those on a diet.

You can include it in your diet if you have pancreatitis or stomach problems, but in this case it is better to exclude spices from the recipe. You can prepare the soufflé in different ways: in the microwave or slow cooker, in a double boiler or oven. Let's take a closer look at this dish!

Nuances of product selection and preparation

First of all, pay attention to the meat: to prepare the soufflé, you can use both chicken fillet and breast. In the latter case, first remove the skin and select the bones. If you are sorely short of time, you can use ready-made minced meat, but it must be of the highest quality.

In order for the soufflé to have an airy consistency, the protein included in its composition must be thoroughly beaten. It’s easier to do this by pre-cooling - separate the protein in advance and put it in the refrigerator for a couple of hours. Directly while whipping, add a little lemon juice, acid or a pinch of salt - the process will go faster.

In the classic version, chicken soufflé is prepared exclusively from meat, but if you want to diversify the dish, it can be made with vegetables or even mushrooms (the latter option is not suitable for a child’s diet).

As for the heat treatment of the soufflé, for maximum tenderness of the dish It's best to steam it. When baked in the oven or microwave, the dish will be crispier and denser in consistency.

Chicken soufflé - recipes

There are many variations of this dish, so every gourmet can choose the most optimal one for himself.

Classic chicken soufflé - recipe with photo

This soufflé can be prepared from chicken breast, fillet, and other parts of the bird, after removing the skin, bones and tendons.
Ingredients:

chicken – 300 g;
potatoes - 2 medium tubers;
eggs – 2 pcs.;

loaf – 30 g;
milk – 110 g;
spices to taste.

Preparation:

Rinse the meat, remove the veins and grind with a meat grinder or blender. Grate the potatoes or mince them twice. Soak the loaf in milk and also grind it in a blender. Separate the yolks and mix them with meat, loaf and potatoes. Season to taste with spices and salt.

Beat the whites until fluffy and carefully fold them into the mixture.

You can bake the souffle either in portioned molds (for example, for muffins) or in a large baking dish. Oven temperature is about 150-190 degrees, baking time depends on the volume of the molds and averages 20-45 minutes.

Calorie content – 142 kilocalories per 100 g.

Chicken soufflé “Like in kindergarten” - recipe in the oven

This soufflé is made from minced chicken and baked in the oven. Even little gourmets will certainly like it.
Ingredients:

minced chicken – 450 g;
milk – 5 tbsp. l.;
butter – 2.5 tbsp. l.;

eggs – 2 pcs.;
flour – 2 tbsp. l;
spices to taste.

Preparation:

Separate the whites and place them in a cool place. Mix the yolks with the minced meat, gradually add milk to the mixture. Soften the butter and rub with flour. Mix with the yolk-meat mass.

Beat the whites until fluffy, carefully fold them into the mixture. It is better to bake the soufflé by steaming: place a container with water in the oven (at the very bottom), and place the form with the souffle above. Oven temperature – 160-180 degrees.

You can also prepare this soufflé in a baking sleeve: put the mixture in the sleeve, secure it on both sides with clips. Using the same recipe, the soufflé can also be cooked in the microwave at high power for ten minutes.

Calorie content – 149 kilocalories per 100 g of soufflé.

Steamed chicken soufflé

For kids and those on low-carb diets, steamed chicken fillet soufflé is the best option.
Ingredients:

chicken – 550 g;
egg – 2 pcs.;
zucchini – 1 pc.;

onion – 1 pc.;
milk – 1 tbsp. l;
spices to taste.

Preparation:

Grind the meat, zucchini and onion in a meat grinder. Squeeze excess moisture from zucchini. Mix the minced meat, add salt and spices. Gradually introduce milk. Separate the yolks from the whites and add to the meat mixture.

Beat the egg whites until stiff, and carefully fold them into the minced meat. In a multicooker or double boiler, the soufflé is prepared for about 40 minutes (in a multicooker - in steam mode). If this is not possible, divide the mixture into cake pans and cook in a water bath for an hour.

This is a steamed chicken soufflé It has a low calorie content - 134 kilocalories per 100 g.

Dish from a nutritional point of view

Soufflé made from chicken fillet or breast is an excellent dietary dish that can be prepared for a child, staunch supporters of a healthy lifestyle, and those who have stomach problems. Nutritionists emphasize that this method of cooking chicken makes the meat easily digestible.

Chicken soufflé is low in calories - in the dietary version it contains about 136 kilocalories in every 100 g of dish, but an addition in the form of sour cream or mayonnaise will increase the nutritional value to 140-160 kcal.

Soufflé is an excellent source (about 12 g per 100 gram serving), but the fat and carbohydrate content is not the highest: 7 and 6 g per 100 g of soufflé, respectively.
You can include soufflé in both therapeutic diets and diets for weight loss. In the latter case, it is better to steam the dish.

How can you diversify the recipe?

To add new flavors to a dish, try cooking it with “extra” ingredients. Most often vegetables are used for this: cabbage, potatoes, carrots, zucchini, onions. They can be added individually or as a mixture. Grind the selected vegetable in a blender, pass through a meat grinder (potatoes - twice).

If you add zucchini to the soufflé, first drain the excess liquid from it after chopping.

The finished soufflé can be sprinkled with grated cheese. Also, finely chopped mushrooms are sometimes added to the chicken - the result is a delicious and very tender dish. Another option is to add boiled rice to the dish (pass it through a meat grinder).

Remember that cheese, mushrooms and potatoes are additives that significantly increase the calorie content of the soufflé. This dish is more difficult for the body to digest, so it is not suitable for a diet. But a soufflé with carrots, zucchini or cabbage will diversify your diet during diets.

You can add flavor to the dish with the help of spices: Provençal or Italian herbs, different types of pepper, oregano, coriander.

How to cook chicken soufflé - video

If you decide to cook this dish, pay attention to the following video. It shows all the stages of preparation, and also demonstrates two options for baking in the oven - with and without a steam bath. This dietary chicken soufflé can be made for children, for those who are on a diet, and for those who strive to lead the healthiest lifestyle possible and carefully monitor their diet.

Chicken soufflé is a wonderful dish, distinguished by its delicate texture, exquisite taste and low calorie content. It perfectly diversifies your everyday or holiday diet and will become a real find for housewives. How do you prepare chicken soufflé? Share recipes and culinary secrets in the comments!

Chicken soufflé is a dish of exceptional value as part of a diet menu, baby food, or the diet of those who are inclined to eat only healthy foods. The unique, incomparable, delicate taste of the dish obtained by following accessible recipes can satisfy the needs of both adult gourmets and children.

How to cook chicken soufflé?

Chicken soufflé is prepared from chicken minced to a puree with the addition of eggs, dairy products, and spices. The dish is steamed or baked in the oven.

As a base component for making soufflé, you can use poultry breast, pulp from thighs, legs or chicken liver.
Meat slices or minced meat are processed to a tender texture in a blender.
When adding eggs, the yolks are combined with the meat before chopping it, and the whites, whipped to peaks, are mixed in with a spoon using gentle upward movements at the final stage of preparing the base.
Any of the recipes will become brighter and the taste of the finished delicacy more piquant if you supplement the meat composition with finely chopped herbs, aromatic seasonings of your choice and spices.

Chicken soufflé - recipe in the oven

The chicken soufflé recipe presented below will provide an opportunity to get a version of the dish that is equally suitable for a dietary meal or for a holiday table. In the latter case, the appetizer should be baked in portioned molds or, before serving, cut into portioned slices and decorated effectively.

Ingredients:

chicken – 0.5 kg;
egg – 1 pc.;
cream – 100 ml;
flour – 3 teaspoons;
butter – 30 g;
nutmeg – 1 pinch;
salt, pepper, green onions, parsley, dill.

Preparation

Boil the chicken.
After cooling, place the meat in a blender container.
Add yolks, cream, butter, herbs and flour, grind the ingredients.
Season the mixture to taste, fold in the beaten egg whites and transfer to the pan.
Bake the chicken soufflé in the oven for 30 minutes at 180 degrees.

Chicken soufflé like in kindergarten - recipe

For those who cannot forget the kindergarten menu and want to again feel the delicate warm notes of their favorite dishes, it’s time to prepare chicken soufflé like in kindergarten, using the following proportions of ingredients and simple recommendations. The breast used in the original can be replaced with meat from the legs and thighs.

Ingredients:

chicken fillet – 0.5 kg;
eggs – 2 pcs.;
milk – 100 ml;
flour - 3 tbsp. spoons;
butter – 50 g;
salt - to taste.

Preparation

Boil the chicken breast.
Grind the meat in a blender, adding milk, yolks and flour.
Season the base to taste, top it with whipped egg whites, and place in the pan.
Bake chicken breast souffle as in kindergarten for 45 minutes at 180 degrees.

Dietary chicken soufflé

The chicken soufflé, the recipe for which will be presented below, will be even more healthy and dietary due to filling the chicken base with vegetables, which lighten its already light structure. Pistachios will add exquisite flavor notes to the dish, and finely chopped herbs will make it piquant and more aromatic.

Ingredients:

chicken fillet – 0.5 kg;
eggs – 2 pcs.;
zucchini – 200 g;
broccoli – 150 g;
onion – 1 pc.;
milk – 200 ml;
pistachios – 1 tbsp. spoon;
vegetable oil – 50 ml;
greens – 1 bunch;
salt, pepper - to taste.

Preparation

Chicken fillet and zucchini are chopped and chopped together with broccoli and onions using a blender.
Pour in milk, add herbs, seasonings, butter, yolks, pistachios and mix everything again.
Beat in the whites and mix into the resulting base.
Place the chicken mixture in a mold and prepare a dietary chicken soufflé for 30 minutes at 180 degrees.

Minced chicken soufflé in the oven

It’s even easier and faster to prepare chicken soufflé from raw minced meat. This cooking option is suitable for those who do not have the opportunity to use a blender. The taste of the delicacy will not be as delicate as in previous cases, but for those who prefer to feel the meat structure, it will be a higher priority.

Ingredients:

minced chicken – 0.5 kg;
egg – 1 pc.;
milk – 50 ml;
sour cream – 1.5 tbsp. spoons;
onion – 1 pc.;
butter – 50 g;
salt, pepper - to taste.

Preparation

Add chopped onion to the minced chicken.
Mix the yolk, milk, sour cream, salt, pepper and whipped egg white into the base.
Place the mixture into molds or a common container and bake the minced chicken soufflé at 180 degrees for 30 minutes.

Boiled chicken soufflé

The following recipe for chicken soufflé can be used when you need to utilize leftover chicken meat from yesterday's meal or simply prepare a delicious dietary dish for the whole family. In this case, chicken is used boiled or baked in the oven until cooked and supplemented with carrots.

Ingredients:

boiled chicken – 0.5 kg;
egg – 2 pcs.;
carrots – 1 pc.;
milk – 100 ml;
semolina – 2 tbsp. spoons;
butter – 50 g;

Preparation

The meat is placed in a blender along with carrots boiled or stewed in oil.
Add yolks, semolina, salt, pepper, seasonings and milk, beat everything with a blender.
Prepare a soufflé from boiled chicken in an oiled form at 180 degrees for 30-40 minutes.

Chicken soufflé with rice

You can prepare chicken soufflé by adding boiled rice and white sauce made from milk flavored with spices and onions. This version is ideal for those who like the onion flavor, but the presence of vegetable pulp in the dish interferes with it. You can supplement the composition with herbs or nuts.

Ingredients:

chicken pulp – 0.5 kg;
egg – 1 pc.;
rice – 100 g;
onion – 1 pc.;
milk – 0.5 l;
flour – 2 tbsp. spoons;
butter – 150 g;
laurel – 2 pcs.;
salt, pepper, spices - to taste.

Preparation

Boil the chicken.
Heat the milk to a boil with the addition of chopped onions, bay leaves and spices, leave for 15-20 minutes, filter.
Add 4 tbsp to the milk base. spoons of butter, flour and boil until thickened.
Grind the chicken in a blender, adding white sauce and yolks.
Stir in boiled rice and protein foam.
Place the mixture into molds.
Prepare chicken soufflé with rice at 180 degrees in the oven for 30 minutes.

Chicken soufflé with vegetables

A prepared chicken and zucchini soufflé with the addition of green peas, corn, optional bell peppers, carrots and onions will be an ideal solution for a dietary or low-calorie meal. The bright appearance of the dish and its amazing delicate taste are liked by both children and adults.

Ingredients:

chicken fillet – 0.5 kg;
egg – 1 pc.;
zucchini – 100 g;
peas and corn – 50 g each;
garlic – 2 cloves;
bell pepper – 0.5 pcs.;
cream – 100 ml;
vegetable oil – 20 ml;
salt, pepper - to taste.

Preparation

Chop the chicken and place it in a blender container along with grated garlic, yolk, milk and spices.
Grind the mass until smooth.
Add cubes of zucchini, pepper, peas, corn and whipped egg white.
Transfer the mixture into a mold and prepare a delicious chicken soufflé for 30 minutes at 180 degrees.

Chicken liver soufflé

The following recipe will appeal to those who like nutritious liver dishes. The soft, moderately spicy taste of the resulting soufflé can be diversified by adding a little boiled carrots, sautéed in oil, or grated fresh tomato pulp, which has previously been removed from the skin.

Ingredients:

chicken liver – 0.5 kg;
egg – 2 pcs.;
semolina – 2 tbsp. spoons;
onion – 1 pc.;
cream – 100 ml;
butter – 20 g;
salt, pepper - to taste.

Preparation

Chicken liver is ground in a blender with the addition of onions, cream and yolks.
Add salt, pepper, semolina to taste, stir in the egg whites, beaten with a pinch of salt until stiff.
Transfer the base to an oiled pan and bake at 180 degrees for 30 minutes.

Chicken soufflé with mushrooms and cheese

You can enrich the classic taste of the dish and make it richer by adding chicken base. You can use both champignons and oyster mushrooms, as well as more aromatic wild mushrooms, after boiling them until fully cooked and lowering them to the bottom in salted water.

Ingredients:

chicken fillet – 0.5 kg;
champignons – 200 g;
egg – 2 pcs.;
breadcrumbs - 2 tbsp. spoons;
onion – 1 pc.;
cream – 200 ml;
olive oil – 50 g;
salt, pepper, cheese - to taste.

Preparation

Fry finely chopped mushrooms with onions in oil.
Grind the chicken in a blender with the addition of cream and yolks.
Season the chicken mass, stir in the fried mushrooms, crackers, cheese, and egg whites whipped until thick.
Transfer the mass into oiled molds or one common container and place in an oven preheated to 180 degrees.
In 30 minutes, the chicken and mushroom soufflé will be ready.

Chicken soufflé in a slow cooker

It will turn out no less tasty, tender and juicy. In this case, bread soaked in milk and starch, potato or corn, are used as a component to balance the thickness. The dish will be amazingly aromatic due to the addition of a mixture of Italian dry herbs.

Ingredients:

chicken fillet – 0.5 kg;
egg – 2 pcs.;
garlic – 2 cloves;
onion – 1 pc.;
cream – 200 ml;
starch - 1 tbsp. spoon;
white bread - 1 slice;
vegetable oil – 20 ml;
Italian herbs – 2 pinches;
salt, pepper - to taste.

Preparation

The chopped meat is placed in a blender container.
Add onions and garlic, spices, bread, starch, yolks and cream, beat everything until creamy texture.
Beat the whites until stiff.
Stir thick protein foam into the chicken mixture and transfer the base into a bowl.
Prepare chicken soufflé in the “Baking” mode for 60 minutes.

Chicken soufflé in the microwave - recipe

You can prepare this amazingly tender product in just a few minutes, providing yourself and your household with a tasty and healthy breakfast, light lunch or dinner, the calorie content of which will depend on the fat content of the cottage cheese used. You can serve the dish with fresh vegetables, any salad or a suitable tasty sauce.

Ingredients:

chicken fillet – 200 g;
proteins – 2 pcs.;
cottage cheese – 100 g;
vegetable oil – 10 ml;
salt, pepper - to taste.

Preparation

Grind chicken in a blender.
Add cottage cheese, salt, pepper, beat the mixture again until creamy.
Whip the whites whipped to a dense and thick foam into the resulting base and transfer to an oiled form.
Send the container, covered with a lid, into the microwave device for 5-7 minutes.

Steamed chicken soufflé

Perhaps the most useful version from the entire list of various variants of the dish is steamed chicken soufflé. You can cook it using a multicooker, using the appropriate program, a double boiler in a container for cooking cereals, or simply a pan of boiling water, placing a deep mold in it and covering the structure with a lid.

Nutritionists recommend chicken soufflé as a product of exceptional value as part of therapeutic diets. Pediatricians recommend it even to the smallest gourmets. However, healthy adults will not refuse a delicious soufflé. Including those who are losing weight - after all, chicken fillet promotes weight loss.

Chicken soufflé has a delicate crumbly structure, is cut like a pie and served in any way: triangles, squares, ovals. Serving is especially important if you decide to prepare it for guests and children.

Yield: 12 soufflés / Active time: 20-30 minutes / Total time: 40 minutes

Ingredients

2 medium potatoes
1 chicken fillet (skinless)
2 eggs (use 2 yolks and 2 whites separately)
1 slice of white bread
½ tbsp. milk
salt to taste

Preparation

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This recipe is without butter, that is, it is designed for those who are losing weight and following a low-fat diet. Its calorie content is very low.
But you can try a more nutritious chicken soufflé recipe by adding butter at the rate of 75 grams per 500 g of fillet. The butter needs to be softened and added to the rest of the ingredients, mixing them thoroughly. Butter can be replaced with cream.
An approximate alternative list of products (especially good in baby food): 500 grams of chicken fillet, 2 tbsp. l. butter, 4 tbsp. l. milk, 2 eggs, 3-4 tsp. flour, salt to taste.
Some housewives, before preparing chicken soufflé, soak the fillet in milk for two hours - then the meat really melts in your mouth. But for this you need to have time, the given recipe is quick and easy to prepare.
Soufflés placed in molds can be greased with yolk before placing in the oven - just like we do with baked goods.
You can prepare this dish in a frying pan or baking tray of any size and shape, pre-greased with olive oil mixed with butter, or just olive oil. Then the soufflé will not have a compact “cake shape”, but it can be cut like a pie.
You can add finely chopped herbs and bell pepper to the minced meat.
Chicken soufflé is often served with sauce. It is prepared simply: 2 tablespoons of flour are mixed with a spoon of butter and the milk remaining after soaking the chicken (if any). All this is salted, sweetened to taste and served in a separate gravy boat.
Another ingredient that is very suitable for soufflés is walnuts or almonds. Approximately 50 g of these nuts will make the dish taste exceptional. After you take the soufflé out of the oven, sprinkle it with finely chopped nuts.