From the chicken you can cook a variety of dishes, which are tasty and useful. The meat of this bird is a dietary product. Now we will tell you some interesting recipes for cooking light and incredibly delicious chicken soufflé.
Chicken souffle recipe
Ingredients:
- chicken breasts - 1 kg;
- eggs - 2 pieces;
- cream of 20% fat content - 150 ml;
- butter - 20 g;
- salt - to taste.
Preparation
In the eggs we separate the proteins from the yolks. Whisk the yolks until the foam forms. Chicken breast boil. Finished meat is crushed with a blender. In the resulting stuffing, add half of the butter, stir and gradually introduce cream, whipped yolks, salt, remaining oil. We knead again. At the very end, add the whipped whipped proteins, gently mix the mass. Form for baking grease with butter, lay out the minced meat and evenly distribute it. We send it to the oven, heated to 180 degrees for 40 minutes. During cooking, the oven can not be opened, so that the chicken souffle does not fall.
Soufflé from chicken
Ingredients:
- chicken breast - 500 g;
- eggs - 2 pieces;
- cream of 22% fat content - 200 ml;
- butter - 30 g;
- onion - 1 piece;
- salt.
Preparation
Chicken breasts are peeled, washed and cut into pieces, which are then passed through the middle grill of the meat grinder. Separate the proteins from the yolks. Chop onion. Chicken minced meat, onions, butter, cream and yolks whisk with a blender. Separately beat the whites with salt. And gently mix them with the previously prepared mass. We spread the resulting mixture into molds, greased with butter, and send it to a heated oven for 180 minutes for 20 minutes.
Souffle of chicken in the oven
Ingredients:
- minced chicken - 500 g;
- eggs - 1 piece;
- milk - 250 ml;
- flour - 2 tbsp. spoons;
- sour cream - 3 tbsp. spoons;
- ground paprika - 1 teaspoon;
- salt, black ground pepper - to taste.
Preparation
We put into the deep bowl chicken mince, add flour, egg, salt, pepper and mix well. Pour in the milk and stir again until smooth. The resulting mass is poured into a deep form, greased with vegetable oil. Top with sour cream and sprinkle with paprika. Bake at 200 degrees for about half an hour until a crust is formed.
Soufflé from chicken in a double boiler
Ingredients:
- chicken fillet - 800 g;
- white bread - 50 g;
- milk - 250 ml;
- protein - 1 unit;
- butter;
- salt pepper.
Preparation
Chicken breasts are crushed with a blender. With white bread cut the crust. Pour the crumb with milk. Melting butter melted in a water bath. We combine chicken minced meat, pressed bread, butter, pepper and salt. Stir until a homogeneous mass is obtained, then again, all together, grind in a blender, adding milk. We break the egg, separating the protein from the yolk. Whisk the protein into a strong foam with the addition of a pinch of salt. We introduce the protein mass into the prepared forcemeat and mix it. The capacity of the steamer is lubricated with butter, we spread out the forcemeat, leveling the surface. Cook the souffle for a couple of 35 minutes.
Dietary chicken soufflé
Ingredients:
- chicken fillet - 800 g;
- eggs - 1 piece;
- carrots - 200 g;
- white cabbage - 200 g;
- onion - 1 piece;
- milk - 200 ml;
- salt, paprika, pepper, greens - to taste.
Preparation
Chicken fillet, carrots, onions and cabbage cut into random pieces and using a blender to grind to homogeneity. Add spices, salt, greens, milk, egg and again with a blender all mixed. The resulting chicken mass is laid out on the molds and at 180 degrees bake for about 20 minutes.