A chicken breast souffle is a real salvation for those who watch their food, but are tired of a daily dinner with dry chicken fillets at the base. Air meat casserole from chicken can be a part of the meal of an adult and a child, and in a company of vegetable salad or a light garnish of cereals turns into a hearty and healthy dinner. In the recipes below, we will learn how to cook chicken soufflé in a multivariate.
Souffle from chicken breast in multivarka
If you can afford to add a small amount of cream to mince, then definitely do it, so the ready dish will turn out even more gently, but if the item excludes such ingredients from the daily menu, the cream can be replaced with skim milk or egg white.
Ingredients:
- chicken ground meat - 840 g;
- cream - 220 ml;
- onion - 85 g;
- garlic teeth - 2 pieces;
- eggs - 3 pieces;
- flour - 5 g.
Preparation
Mince the chicken breast into a bowl of a blender and pour over the cream. Next add a pinch of salt and flour. Turn the minced meat into paste-like mass and transfer it into a separate container. Using the same blender, rub onions and garlic chives. Mix the onion puree thoroughly with chicken and egg yolks. Whisk the egg whites into a firm foam and gently, trying to maintain maximum air, enter the foam into the mixture. Distribute the base for the soufflé in the oily bowl of the kitchen gadget and set the "Baking" mode on the hour (the valve is open). A ready-made chicken soufflé in the multivark is suitable for both children and adults, and can be served hot or chilled.
Chicken souffle recipe for a couple in a multivark
Those who follow a strict diet, we recommend trying out the souffle recipe for a couple. Because of simple ingredients, it can be cooked in any season, supplementing the chicken with a selection of frozen or fresh vegetables.
Ingredients:
- chicken fillet - 740 g;
- cream - 155 ml;
- eggs - 3 pieces;
- vegetables - 235 g.
Preparation
Pass the chicken fillet through a meat grinder or turn it into minced meat blender. Transfer the chicken ground into deep dishes, generously season it with salt and freshly ground pepper, and then add the egg and cream. Beat the meat base for the souffle with a blender and add the defrosted vegetables to the resulting mass. Transfer the mixture into a steam tank and cook in the appropriate mode for 40 minutes. After the signal, let the souffle cool down a little, and then shift it to a flat dish.