Cooking chicken breast soufflé in the oven and slow cooker

Pediatricians advise babies to include meat in their diet after 6 months. Considering the characteristics of the child’s body, this must be done very carefully. You can start complementary feeding, for example, with chicken soufflé. Delicate and very soft, it practically melts in your mouth. This dish can be prepared in different ways.

Parents should ensure that their baby's food is healthy and nutritious. This applies not only to the products themselves, but also to the methods of their processing.

So, in a home kitchen, it is best to make, for example, chicken soufflé in the oven. For children from one year old this is an ideal option.

The housewife will need the most common products for work:

60 grams of chicken fillet;
30 milliliters of whole milk;
1 quail egg;
3 grams of premium flour;
a piece of butter;
2 grams of any vegetable oil (for processing the mold).

To prepare the soufflé you need:

Wash and boil the fillet thoroughly.
Grind it in a meat grinder.
Pour heated milk into the minced meat, add flour, add melted butter and a quarter of the quail egg yolk.
All this must be mixed thoroughly.
Oil the mold and distribute the prepared mixture in it.
Bake it in the oven for at least half an hour. Set the temperature inside the chamber to approximately 170 degrees.

Any child will love this delicate and very light soufflé.

Recipe like in kindergarten

An oven is also used to prepare chicken soufflé in preschool institutions. Considering the number of kindergarten students, this option is the most preferable.

In most cases, cooks prepare such a dish using the following ratio of main ingredients:

0.6 kilograms of chicken fillet;
300 milliliters of kefir;
salt;
60 g flour;
70 g raw carrots;
4 large eggs;
half a stick of butter.

Prepare this dish step by step:

First, the washed meat is boiled in salted water. For aroma, you can add 1 bay leaf.
Next, the boiled fillet must be passed through a meat grinder. To make the mass softer, you can do this twice.
Add the yolks of four eggs to the minced meat, add salt and mix well.
Grate the carrots on a fine grater.
Melt the butter in a saucepan, add chopped carrots and cook for about 5 minutes. It will become much softer.
Lightly fry the flour in a dry frying pan.
Add all prepared ingredients to the minced meat and mix. The last ones to add are the separately whipped whites.
Place the resulting mass in a mold that has been coated with butter on the inside.
Place it in the oven, preheated to 180 degrees, and bake for 30 minutes.

This dish is served only after it has cooled completely, cutting it into portions with a knife.

Cooking from minced chicken

Making chicken soufflé will be much easier and faster if you use ready-made minced meat. You can add various spices or seasonings for flavor. True, this recipe is more suitable for older children.

In this case, we use the following set of components:

500 grams of minced chicken;
1 egg;
a glass of milk;
60 grams of flour;
75 grams of sour cream;
salt;
5 grams of paprika (ground);
pepper.

The technology for preparing such a soufflé remains the same:

Transfer the minced meat into a deep bowl.
Add egg, pepper and a little salt to it. Mix all this and pour in the milk.
Repeat mixing until the mixture becomes homogeneous.
Pour it onto a baking sheet that has been oiled on the inside.
Grease the surface with sour cream and sprinkle with paprika.
Bake in the oven at 200 degrees.

As soon as the mixture on top turns brown, the soufflé can be considered ready.

Tender steamed chicken soufflé

Chicken soufflé will be more tender if you steam it.

In addition, it is better to use a food processor for chopping and mixing food.

For this option, it is good to use the following set of components:

0.4 kilograms of chicken fillet;
60 grams of sour cream;
salt;
2 eggs;
35 – 40 grams of semolina;
50 grams of any refined vegetable oil.

Step-by-step instruction:

Cut the fillet into pieces, washed and dried with a napkin, and then grind in a food processor.
Beat the eggs in there, add salt and grind everything again.
Add semolina and repeat mixing.
Add sour cream and beat well.
Transfer the resulting homogeneous mass into molds.
Place them on the steamer rack, after pouring a little water into the thicket.

After this, all that remains is to turn on the device and wait. In just 20 minutes, a tender, almost airy soufflé will be ready.

How to cook with vegetables

To diversify your child’s diet, you can make chicken soufflé with various vegetables. The dish turns out to be low-calorie, but very healthy. By the way, it is also suitable for adults. This especially applies to those who are on a diet.

For such a light soufflé you will need to take:

1 egg;
800 grams of chicken fillet;
1 onion;
200 grams each of cabbage and carrots;
salt;
a glass of milk;
some fresh herbs;
pepper.

Cooking method:

Finely chop the peeled onion. Finely chop the cabbage. Grate the carrots or simply chop them.
Place the prepared products into a blender along with the remaining ingredients and mix thoroughly.
Place the mixture into molds.
Bake in the oven for 20 - 25 minutes at a temperature not lower than 180 degrees.

A tender and very aromatic chicken soufflé with vegetables will be an excellent light dinner option for the whole family.

Making the base

Before preparing a chicken breast soufflé in the oven, you should make a fluffy and airy meat base. To do this, the chilled poultry fillet is peeled and boiled until tender, skimming the resulting foam from the broth. After the water boils, reduce the heat to low and cook the meat product for 40 minutes.

Separately, fry the wheat flour in butter. Gently pour hot low-fat cream into the resulting mass in a thin stream. All products are thoroughly mixed so that not a single lump remains. The boiled fillet is chopped into small pieces and crushed in a blender at the highest speed.

The minced chicken is added to the creamy flour sauce and whisked well. After this, separate the egg whites and beat them into a strong foam. Transfer it to the meat mixture and mix well.

With added rice

Children are often capricious, not wanting to eat healthy (according to their parents) food. To still feed a naughty baby, a mother can try making him a chicken soufflé with rice.

The products you will need for this are the simplest:

1 raw egg;
300 grams of boiled rice and chicken breast;
salt;
10 grams of butter;
a little curry and ground pepper.

It is better to cook this soufflé by steaming it. But first you need:

Carefully cut the meat off the bone and grind it in a meat grinder.
Do the same with boiled rice.
Place both products in a deep bowl.
Add salt and spices to them and mix. Some mothers try not to use any seasonings in dishes intended for children. In this case, these fears are completely unfounded. After all, curry not only enhances the taste of meat, but also significantly improves digestion.
Finally, you need to add the oil and carefully mix the resulting composition again.
Use your hands to form small oval-shaped cutlets from the resulting mass.
It is advisable to steam them. If there is no special equipment in the house, then you can put the workpieces in a colander, place it over a pan of boiling water and hold for 15 minutes on each side.

Not only kids, but also those who try to eat right will enjoy eating this soufflé.

Boiled chicken soufflé

There is another original recipe - from boiled chicken, fresh vegetables, nuts and herbs you get a simply amazing soufflé. Moreover, such a dish will not only be tasty, but also very satisfying.

True, in this case the list of ingredients is quite large:

2 zucchini;
2 boiled chicken breasts;
salt;
2 eggs;
150 grams of broccoli;
a bunch of fresh herbs;
a glass of milk;
1 onion;
1 tablespoon peeled pistachios;
ground pepper;
50 grams of vegetable oil.

However, making such a soufflé is not at all difficult:

First, you need to separate the whites from the yolks and put them in the refrigerator.
Cut the peeled and washed vegetables randomly, and then grind them together with the breast in a blender.
Add milk, yolk, spices, butter, chopped nuts, salt and mix again.
Beat the egg white until foamy, add it to the rest of the ingredients and mix gently.
Transfer the prepared “dough” into molds and bake for 20 minutes in the oven at 180 degrees.

The soufflé turns out very soft and tender. And the excellent aroma only complements the overall picture. Such a yummy dinner for a child will be a real treat.

Chicken breast fillet soufflé is a very tender, dietary, healthy and tasty dish. Suitable for baby food and all those suffering from gastrointestinal diseases.

To prepare this soufflé, we take the following products: chicken breast fillet, egg, garlic, cream, salt, pepper, pumpkin, green peas and corn.

Wash the fillet and cut it as desired. Add chopped garlic.

Beat with a blender and add a raw egg.

Salt and pepper to taste. Pour cream. Add basil or any dry herbs.

Beat all ingredients with a blender or food processor. By the way, without a blender the soufflé will not work: a meat grinder will not replace it. The minced meat should be homogeneous, fluffy and slightly viscous.

Add finely diced pumpkin, green peas and corn to the minced meat. Boil or bake pumpkin. Peas and carrots can also be canned. But if, like me, there are ice creams, but first boil them until soft.

Mix vegetables with minced meat.

Grease a baking dish with butter and sprinkle with breadcrumbs. We spread the minced meat.

The soufflé can be baked in the oven, but I did it simpler: I put it in the microwave and baked for 6 minutes at maximum power.

Chicken soufflé with vegetables is ready. Slice and serve as an appetizer or main course with a side dish.

The dish is tender and juicy. A great alternative to sausage. Delicious warm or cold.

Airy chicken soufflé is a dietary, low-calorie dish. The technique for preparing chicken breast soufflé is reminiscent of a meat casserole. The dish differs from casserole in its airy consistency and delicate structure. Chicken soufflé is prepared for children in kindergartens and school canteens.

To prepare the dish as in kindergarten, the most tender part of the chicken is used - the breast. Bake the dish in the oven, slow cooker or steam it.

Soufflé is a representative of French cuisine. Translated, the name of the dish means “inflated”, “airy”. The name of the dish defines the main feature of the soufflé – its airy texture. Initially, soufflé was a dessert, sweet dish. Soufflés began to be prepared as second courses later. The basis for the soufflé can be vegetables, mushrooms, cottage cheese and meat.

Preparing the right soufflé is not difficult, but you must adhere to the rules and sequence of processes. To ensure that the souffle does not fall and has an airy structure, the components must be at room temperature. It is necessary to beat the soufflé, gradually increasing the intensity of the blender. It is important not to beat the whites, otherwise the soufflé will not rise.

It's easy to prepare your favorite dish. Soufflé can be served for lunch, dinner or afternoon snack.

Soufflé preparation time: 1 hour 20 minutes.

Ingredients:

minced chicken fillet – 600 g;
butter – 50 g;
vegetable oil;
egg – 3 pcs;
milk – 100 ml;
salt.

Preparation:

Beat the eggs until foamy.
Pour milk into the eggs.
Mix minced meat, eggs and salt.
Gently beat the ingredients with a mixer.
Melt the butter. Place into the dough.
Mix the ingredients until the structure is homogeneous.
Grease a baking container with vegetable oil.
Transfer the minced meat into the mold.
Preheat the oven to 180 degrees. Place the pan in a hot oven for 60 minutes.

The usual chicken breast soufflé can be varied by adding carrots to the minced meat. The dish turns out to be dietary, tasty and very appetizing. You can serve the soufflé at any meal as an independent dish.

Ingredients:

carrots – 70 gr;
chicken fillet – 600 g;
flour – 2 tbsp. l.;
egg – 4 pcs;
butter – 100 g;
kefir – 300 ml;
salt.

Preparation:

Boil the chicken fillet.
Grind the meat twice.
Add yolks and salt to the minced meat. Stir.
Grind the carrots on a grater.
Melt the butter in a saucepan. Add carrots to the oil. Simmer the carrots for 5-6 minutes until softened.
Fry the flour in a dry frying pan. Gently add kefir to the flour, constantly stirring and breaking up lumps.
Mix the minced meat with carrots and kefir. Stir.
Beat the whites into a thick foam. Transfer the whipped whites to the dough.
Grease a baking dish with oil. Transfer the dough into the mold and bake in the oven at 180 degrees for 30 minutes. Turn off the oven and wait for the soufflé to cool.

A delicate dietary dish can be prepared every day for lunch or dinner. The dish is liked not only by children, but also by adults, especially those who support a proper balanced diet.

It will take 1 hour to prepare the dish.

Ingredients:

zucchini – 300 gr;
chicken fillet – 500 g;
natural yogurt – 1 tbsp. l.;
egg – 1 piece;
salt to taste.

Preparation:

Grind the chicken meat through a meat grinder.
Peel the zucchini, cut into pieces and grind in a meat grinder.
Add egg and zucchini to the minced meat. Mix thoroughly.
Add yogurt and salt to the dough. Stir.
Place the dough into baking tins.
Bake the soufflé for 45-50 minutes at 180 degrees.

Turkey soufflé for children in the oven

Dietary meat is a source of protein, which is so necessary for a growing body. Therefore, we offer you a simple recipe for a tasty and healthy dish. Take for him:

100 grams of meat (turkey breast).
One chicken egg.
Half a glass of milk.
A tablespoon of butter.
A tablespoon of flour.
Salt.

How to make turkey soufflé for a child? The recipe is very simple:

Cut the fillet into pieces, boil it until tender, and then grind it in a blender.
Fry the flour in butter. As soon as the product begins to change color, add milk to the pan. Cook the sauce for five minutes, stirring constantly.
In a separate bowl, mix the meat, sauce, one yolk and the remaining butter.
Beat the egg white with salt and combine it with the minced meat.
Place the resulting mixture into small silicone baking dishes.

Preheat the oven and cook the soufflé in it until done.

France is considered the birthplace of soufflé. At first, this name meant an exclusively airy dessert based on fluffy whipped whites. However, later they began to prepare savory versions - vegetable, fish, meat. Mothers often prepare meat soufflé for children. This is a real lifesaver. Even those kids who categorically refuse meat in any form love the dish. What's the secret? In an unusual portion serving, airy consistency and delicate taste. What do you need to know about cooking? Here are the four main steps you'll need to take.

Boil and grind the meat. For children's soufflé, the meat is first boiled and then pureed using a blender.
Beat the egg white thoroughly. The splendor and tenderness of the souffle depends on this, so you need to try.
Choosing a kitchen device. The soufflé turns out equally well in the oven, microwave oven, or double boiler. The main thing is to choose a recipe for the device. For the menu of the little ones, it is better to steam the dish.
We buy silicone molds. One mold - one serving. Very convenient, especially when it comes to complementary feeding. The molds should be filled no more than three-quarters full: the mixture will rise during the cooking process.

Everyone knows that you cannot bake eggs in the microwave, but this only applies to the product in the shell. That is why this type of technique is ideal for making soufflés.

Boil the carrots and meat and grind both ingredients using a blender. Beat the yolk and white separately, adding salt and spices. Mix the resulting mixtures thoroughly.

Heat some milk and melt a piece of butter in it. Add liquid to ground meat. This technique will help make the finished dish even more tender and soft. This kind of beef soufflé will be very useful for a child. Mix the products until smooth and place them in a microwave-safe dish.

Set the appliance to baking mode and cook the dish for 25 minutes. Make sure that the product does not begin to brown. Due to the fact that microwaves come in different power levels, the cooking time may be reduced or increased by up to 10 minutes.

In kindergarten, they served a meat dessert not only made from veal, but also from poultry, such as chicken. Before cooking, poultry meat (300 g) is washed and then boiled over low heat. When boiling, you need to add salt and cook for another 40 minutes. After the chicken is cooked, remove it from the water and cool. Grind the cooled meat. To prepare tender chicken souffle you will also need: The soufflé turns out tastier if you cook it with milk sauce. To do this you need:

Heat the butter until it melts and add the flour.
Mix the resulting slurry thoroughly until the resulting lumps dissolve.
The milk must be slightly warmed and poured there.
The sauce is brought to a boil again and removed from the heat to cool.
Then everything happens as in the usual recipe, the remaining ingredients are crushed, added and mixed: chicken fillet, milk sauce and egg yolk.
And of course, add the protein (without it, as we managed to understand, the soufflé will not work), whipped to a thick foam, poured in last.

Meat soufflé is extremely varied in its recipe.

Chicken soufflé with new potatoes

Potato soufflé can be steamed, in a slow cooker or in the oven. The dish can be served for lunch or afternoon snack.

Dishes we were fed in kindergarten

, remain in memory for a long time. There could be two reasons for this: either they were too tasteless or they delighted our taste buds.

Chicken soufflé

- one of those delicacies that children simply adore.
It is light, airy, tasty, and does not have a strong smell, so kids look forward to the day when this delicacy is prepared for them. Some even want to go to kindergarten just for this. The editors of “With Taste”
have prepared several chicken soufflé recipes for you so that you can pamper your family with this delicacy at home.

Chicken soufflé like in kindergarten

Can be served for breakfast, lunch and dinner.

Ingredients

minced chicken fillet 600 g
butter 50 g
eggs 3 pcs.
milk 100 ml
vegetable oil 3 tbsp. l.
salt to taste

Preparation

The eggs need to be beaten well. Then pour in the milk.
Mix minced meat with eggs, add salt.
Beat the resulting mass with a mixer.
Melt the butter and add to the dough. Mix everything carefully.
Grease a baking dish with vegetable oil. Place the minced meat in the mold.
Preheat the oven to 180 degrees and bake the dish for 60 minutes.

Chicken soufflé with carrots

The souffle can be diluted with carrots, and it will sparkle with a new taste.

Ingredients

chicken fillet 600 g
carrots 70 g
flour 2 tbsp. l.
eggs 4 pcs.
butter 100 g
kefir 300 ml
vegetable oil 3 tbsp. l.
salt to taste

Preparation

Boil the chicken fillet and mince it twice.
Add the yolks to the minced meat, add salt and mix well.
Melt the butter in a saucepan. Grate the carrots, place in a saucepan and simmer for 5 minutes.
Fry the flour in a dry frying pan. Then carefully pour in the kefir, stirring all the time and breaking up any lumps.
Add carrots and kefir to the minced meat. Mix everything well.
Beat the whites until foamy and add them to the resulting mass.
Grease a baking dish with vegetable oil. Place the pan with the dough in an oven preheated to 180 degrees and bake for 30 minutes. Turn off the oven and wait for the soufflé to cool.

Chicken soufflé with zucchini

Zucchini season is starting, so it's time to prepare dishes with this healthy vegetable.

Ingredients

chicken soufflé 500 g
zucchini 300 g
natural yogurt 1 tbsp. l.
eggs 1 pc.
salt to taste

Preparation

Pass the chicken breast through a meat grinder.
Peel the zucchini, cut into cubes and also pass through a meat grinder.
Add zucchini and egg to the minced meat. Mix thoroughly.
Then pour yogurt into this mass, add salt and stir.
Place the souffle in the molds and bake in the oven for 45 minutes at 180 degrees.

Chicken soufflé with new potatoes

The season of young potatoes is just about to begin, why not experiment with this vegetable?

Ingredients

chicken fillet 700 g
new potatoes 100 g
eggs 1 pc.
cream 100 ml
white bread 1 slice
salt to taste

Preparation

Pass the chicken fillet through a meat grinder 2 times.
Cut the crust off the bread, pour cream over the pulp.
Add the yolk to the minced meat and add salt.
Grate the potatoes on a fine grater, mix them with bread and add to the minced meat.
Beat the egg whites into a stiff foam and pour into the resulting mixture. Stir gently.
Place the dough in a baking dish.
Place in the oven for 50 minutes.

These dishes are a great alternative to boring

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.

Step-by-step recipe for making tender chicken soufflé

There are a huge number of different ways to prepare airy meat soufflé. But chicken soufflé (a recipe like in kindergarten) is the most delicious and healthy, and its preparation does not take much time, unlike other similar dishes. This culinary masterpiece will take you back to carefree years and help you remember the taste of childhood. It is also worth noting the great health benefits of this method of preparing puffed casserole, because only natural and environmentally friendly products are used in the cooking process. Now let’s move on directly to how to prepare a tender chicken soufflé.

First you need to purchase all the necessary ingredients. Here is a list of everything you need to make a fluffy meat casserole:

young chicken fillet (about 300-400 grams);
medium-sized raw chicken egg - 1 piece;
medium fat milk - 100 ml;
premium flour - 3 heaped tablespoons;
butter - 100 grams.

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 with 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.

Minced meat soufflé in a slow cooker: how to cook?

The oven has been replaced by a multicooker, and most dishes can now be prepared in it; it’s convenient and practical. Meat soufflé is no exception. You can use minced beef instead of lump meat.

Here's what you'll need:

Minced beef - 400 g.
Egg - 2 pcs.
Butter - 40 g.
Flour - 30 g.
Mushrooms, preferably champignons - 100 g.
Carrots - medium, 1 pc.
Onions - 1 pc.
Milk 3.2% - 1 glass.

Chop onions, carrots, mushrooms and sauté.
Salt to taste.
Separate the yolk and white, beat the white and set aside.
Add minced meat, milk, flour, yolks to the main mass and mix.
Pour out the protein foam.
Lubricate the multicooker bowl with butter, pour everything into it, and cook on the “Baking” mode for 40 minutes.

Soufflé can also be made from liver or chicken fillet.