Chicken soufflé for children. Chicken soufflé like in kindergarten. Delicious chicken soufflé with rice for a one-year-old child

Calories: Not specified
Cooking time: Not specified

Dear housewives, today I want to tell you how to prepare chicken soufflé, just like in kindergarten. The recipe is simple and accessible to any cook, even a beginner. At its core, a souffle is a soufflé, but it turns out so tender, airy, juicy and tasty that it’s hard to call it just a casserole. For such a dish you need to come up with an equally beautiful and delicate name, for example soufflé.
Actually, I took this recipe from a book about baby food, and I had doubts that the dish could be so tasty that an adult man would like it. After all, they usually like spicier food, but here everything is very gentle, dietary, just like in kindergarten.
Although, I doubt that children would be served such a dish for afternoon tea in the garden, but at least I would really like to see such a soufflé served instead of manna or cottage cheese casserole.
But you can cook such deliciousness at home, and without any problems. Because the ingredients for the soufflé are all absolutely affordable - chicken, eggs, whole milk and butter. And the processes are simple, they can be trusted even by an inexperienced cook. First you need to grind the chicken in a meat grinder, and then mix it with the whites whipped into a fluffy foam. Add spices to taste and place in a baking dish. And then, having set the temperature correctly, you can go about your business.
Yes, one more thing: the soufflé can be cooked in a large roasting pan, and then cut into portions and served, or you can immediately cook it in ceramic or silicone molds, then it will be a beautiful holiday dish. You can prepare any sauce for it, such as bechamel, or to highlight the soft, delicate taste of chicken meat.

Ingredients:
- chicken meat (minced meat) - 600 g,
- chicken eggs - 3 pcs.,
- butter - 50 g,
- whole milk - 100 g,
- salt, spices,
- vegetable oil.

Recipe with photos step by step:

Cut the chicken into pieces and pass through a meat grinder to obtain tender homemade minced meat. If you are using ready-made minced meat, then skip this step.

Beat the eggs with a mixer until foam appears for a few minutes.
Add milk.

Then in a bowl, mix the minced chicken meat along with beaten eggs and milk, adding melted butter and spices, salt.

Mix the minced meat well until smooth and tender.

Grease the form in which we will prepare the soufflé with vegetable oil.

Now carefully put the minced meat into it and bake in the oven at a temperature of 180-200 degrees for 60 minutes.

Cut the soufflé into portions and serve.

Bon appetit!

Mothers have to rack their brains about what form to serve meat on the children's table. Especially when it comes to very young gourmets. They quickly get bored with the “purees”, but they still don’t have enough teeth for the cutlets. A recipe for meat soufflé for children will come to the rescue: the baby will definitely not refuse this tender and airy dish. The soufflé is baked or steamed. The main ingredient here is meat or liver; vegetables can become a “second fiddle” if desired.

Why must the children's menu include meat dishes? A protein-rich product is responsible for normal development and full growth of the body. Meat contains important amino acids, calcium, zinc, phosphorus, and B vitamins. The product is the main “supplier” of iron, which eliminates the development of anemia.

According to the advice of pediatricians, meat is included in children's diets from eight months, if the child is breastfed. And from six months, if the baby is artificial. Mono-component purees are suitable for the first acquaintance, and then you can diversify the children's menu with interesting dishes, for example, an airy soufflé.

Only lean meat is suitable for a baby's diet. It could be veal, rabbit, chicken or turkey. When the baby gets acquainted with meat, you can offer him liver dishes, because this product is rich in vitamins and is a source of folic acid. Beef liver is chosen for early complementary feeding because it is low-allergenic.

Meat “pie” for little gourmets: prepare in 4 steps

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 options - 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 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.

Chicken

When your child tried meat for the first time, did he not appreciate its taste? Prepare chicken soufflé for your child: your little one will definitely not refuse this dish. Below is a recipe for children under one year old, but older little gourmets will also appreciate the soufflé prepared using this technology. The recipe is for one serving. If your baby is allergic to chicken, it can be replaced with turkey or rabbit.

You will need:

chicken fillet - 50 g;
white bread - one piece;
egg;
milk - half a glass.

What to do

Puree the boiled meat using a blender.
Soak the bread in milk and add it crushed to the meat.
Separate the whites from the yolks. Add the yolks to the meat mixture and mix thoroughly.
Beat the whites until they form a stable foam. Add them to the mixture and mix gently.
Place in the mold.
Steam for 15 minutes.

The recipe can be repeated in the microwave: the soufflé will be no less tender than its steam counterpart. For children from two years old, you can prepare chicken soufflé in the oven: it is baked for about half an hour at 180°C. The meat is not pre-boiled, the dish is salted, whereas at the beginning of complementary feeding, it is necessary to boil the meat, and the use of salt is not recommended.

From veal

Tender veal is great for preparing children's dishes. The dietary product is easily absorbed by the body, especially if served in the form of a soufflé that melts in your mouth. A dish made from veal will be appreciated by all household members, so it is better to take food for several servings at once.

You will need:

veal - half a kilo;
broth (meat) - half a glass;
two eggs;
butter - 40 g;
flour - a tablespoon;
salt.

What to do

Grind the pre-cooked meat.
Separate the whites and yolks. Beat the whites into a strong foam.
Beat the meat, broth, butter, yolks, and flour to a paste-like consistency.
Pour in the white foam, mix gently.
Cook in an oven preheated to 190°C for half an hour.

Recipe spied in kindergarten

Meat souffle is prepared even in kindergarten. Children especially like the taste of kindergarten dishes: they eat their portion with pleasure and do not even refuse the addition. How to prepare a meat soufflé for a child so that it tastes like kindergarten food? Follow the simple recipe and the dish will turn out just like in kindergarten.

You will need:

poultry meat (chicken or turkey) - 100 g;
two eggs;
milk - five tablespoons;
butter - a tablespoon;
rice - 30 g.

What to do

Cut the boiled meat into small pieces. Add a spoonful of milk to the meat and blend it in a blender until it reaches the consistency of pate.

Cook the rice.
When the cereal is almost ready, pour in the remaining milk and simmer for two to three minutes.
Combine the meat mixture and warm rice. Blend with a blender into a homogeneous paste.
Separate the whites, beat them into a strong foam. Add to cooked rice and meat paste.
Place into molds.
Steam for 25 minutes.

This recipe can also be prepared in a slow cooker; the soufflé will turn out in the form of an airy cake. The device will help out if you don’t have silicone molds. This method of cooking is relevant when you need to feed the whole family. Don't forget to increase the amount of ingredients: the mass should cover the multicooker bowl with a thick layer.

With semolina and carrots

In a soufflé you can “hide” not only the taste of meat, but also vegetables and cereals. Often mothers “disguise” healthy ingredients in a dish that children do not like - semolina and carrots.

You will need:

poultry fillet - half a kilo;
one large carrot;
milk - half a glass;
two eggs;
butter - 20 g;
semolina - 20 g.

What to do

Warm the milk. Pour it over the semolina and leave it to swell for half an hour.
Mix cooked meat, cut into pieces, chopped cooked carrots, yolks, melted butter, semolina.
Blend in a blender to a paste consistency.
Beat the whites thoroughly.
Pour the protein foam into the mixture. Stir gently.
Divide the soufflé into serving molds.
Bake in the oven at 200°C for about 20 minutes. You can steam it, it will take no more than half an hour.

Liver experiment

Feeding a child liver is not an easy task. But if you serve the product in the form of a soufflé, then everything will work out. Judging by the delicate taste and melt-in-the-mouth texture, the baby won’t even guess that the dish contains an unloved product. Liver soufflé for children is easy to prepare.

You will need:

liver (chicken/beef) - 250 g;
milk - half a glass;
flour - 15 g;
butter - 15 g;
two eggs;
salt - to taste.

What to do

Boil the liver.
Beat it in a blender with milk, flour, butter and yolks.
Beat the whites separately. You should get a stable foam.
Fold the whites into the remaining ingredients.
Divide the mixture into molds.
Bake in the oven: 15 minutes at 200°C is enough. An appetizing crust will indicate readiness.

You can add vegetables to the liver soufflé: cauliflower, carrots, broccoli. Greens will help make the dish brighter and play with the taste: dill and parsley will highlight the taste of the liver.

Meat soufflé for children: 3 tricks for mom to note

To make the meat souffle tasty, you need to know some cooking tricks. Remember the three main ones.

Beat the egg whites cold. After separating the whites (make sure not a drop of yolk gets in), put them in the refrigerator. Once cooled, they will easily rise into a high foam. This will make the souffle tender and airy.
Follow the order in which you enter the ingredients. The whites should always be added last so the soufflé will rise and be fluffy.
Add vegetables. If you add some vegetables to the meat puree, the soufflé will get additional softness. Vegetables give the dish a delicate, pleasant taste.

Meat soufflé for children is prepared with the addition of a small amount of salt, without seasoning. If you plan to feed the whole family with children’s soufflé, then you can divide the meat mass into two parts: leave one as “children’s”, and add black pepper, garlic, and dried basil to the second. Meat soufflé is served with vegetables, sour cream, and tomato cream sauce.

It is not easy to find a tasty, healthy dish that meets the needs of a developing organism, which would be easy to prepare. But there is one option that invariably pleases children and does not take up much time from their mothers. The best specialists worked on the recipe for chicken soufflé, just like in kindergarten, and therefore even adults enjoy eating the food created for children.

Do you want to remember the taste of the most delicate delicacy that everyone has known since childhood? It's easy!

You need to prepare for half a kilo of chicken fillet:

2 eggs;
half a glass of milk;
30 g flour;
a little thicker oil;
salt.

How to cook chicken soufflé in the oven:

The washed and dried meat is placed in a convenient container with boiling water. After 2 minutes, the liquid is drained and replaced with clean liquid.
After boiling again, the fillet is cooked for 40 minutes in salted water.
When the boiled piece of meat has cooled, the chicken is chopped and pureed using a blender.
2 yolks and melted butter are added to the meat mass.
Next, flour and milk are added.
The whites are whipped with salt and then carefully folded into the puree.
The soufflé is placed in molds, which are placed in an oven preheated to 180 °C for 30 minutes.

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.

With added rice

Chicken soufflé is a dietary and low-calorie dish.

This recipe can be quickly executed with the addition of rice.

Prepare a food package consisting of:

400 g fillet;
120 g rice;
eggs;
a piece of butter;
bulbs;
500 ml milk;
15 ml vegetable oil;
a small amount of flour and salt.

Sequence of actions:

The washed chicken and rice are boiled separately in salted water and then cooled.
The onion is chopped and placed in a saucepan with milk. The composition is brought to a boil, infused for 15 minutes, and then filtered.
Melted butter and flour are added to the strained milk with constant stirring, and then the sauce is brought to a boil.
The cooled meat and rice are passed through a meat grinder and poured with sauce.
Then an egg beaten with salt is mixed into the minced meat, after which the resulting mass is laid out in baking dishes. The pieces are sent to a hot oven to bake for 20 minutes at 180 °C.

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.

With vegetables

For full development, the body must receive a full range of nutrients, including vitamins, which are found in large quantities in vegetables.

When creating a balanced children's diet, you should pay attention to chicken soufflé with vegetables.

This dish includes:

2 chicken breasts;
200 ml cream;
200 g green beans;
carrot;
bulb;
30 g butter;
2 eggs;
salt and spices.

The progress of the work consists of performing the following actions:

The fillet is prepared and passed through a meat grinder.
The minced meat along with chopped onions, cream, yolks separated from the whites and softened butter are thoroughly pureed until smooth.
Next, chopped, pre-boiled vegetables are mixed into the mass.
Also, the whites, thoroughly beaten with salt, are carefully mixed into the soufflé base.
The mass is distributed into molds and cooked in the oven in a water bath for about 20 minutes.

From boiled chicken

Soufflé made from boiled white meat is an excellent “airy” dish for a children's menu.

Ingredients for another variation of chicken soufflé:

200 g mushrooms;
150 ml milk;
chicken breast;
carrot;
egg;
50 g flour;
bulb;
½ head of garlic;
a piece of cheese;
herbs, salt and spices.

To prepare chicken souffle with mushrooms and cheese, follow simple steps:

The cheese piece is grated.
Vegetables are chopped and ground together with the fillet using a blender.
Mushroom plates are prepared and mixed into the meat mass.
Next, milk, flour, salt, spices and an egg are sent in turn to the resulting composition.
The homogeneous mass is poured into a refractory mold, which is placed in an oven preheated to 180 °C for 40 minutes.
10 minutes before the end of baking, the dish is crushed with chopped herbs and cheese shavings.

Incredibly tender chicken soufflé, just like in kindergarten, is prepared simply and tasty. A step-by-step recipe with photos will help you make such a delicious delicacy that many of us have tried since childhood. This dish is still relevant today. Children will appreciate it. Even the most fastidious “unwanted” people usually gobble it up with pleasure on both cheeks. By the way, chicken souffle is also a real protein “bomb”. So those who lead an active lifestyle and regularly visit the gym can include the dish in their diet.

Cooking time – 1.5 hours.

Number of servings – 9.

Ingredients

To prepare an appetizing, light, tender and very, very tasty chicken soufflé like in kindergarten, you need:

minced chicken – 1.3 kg;
starch - 1 tbsp. l.;
cream – 130 ml;
yolk – 1 pc.;
salt – 1.5 tsp;
butter – 50 g;
spices and garlic - optional.

How to cook chicken soufflé like in kindergarten using a simple and tasty recipe

If you know a simple and tasty recipe for chicken soufflé like in kindergarten, then preparing it will not be difficult for you. Of course, you will have to tinker a little, but the result definitely deserves it, especially if your family has a little “unwanted” child who you want to feed nourishingly and healthy.

So, first of all, prepare all the necessary ingredients.

Remove meat from chicken (if you are using a whole carcass and not fillet pieces). Scroll it in a meat grinder, preferably 2 or 3 times. Use a nozzle with very small and narrow holes for this. The minced meat should be as tender and fine as possible.

Note! If you have a good food processor or blender at home, then you can use this technique. They often produce excellent minced chicken.

If the minced meat is ready, then you can proceed to further work. Turn on the oven immediately. It should warm up to 180-190 degrees. Prepare trays for baking. Brush them generously with butter.

Peel and finely chop the garlic. Mince it. Separate the yolk from the white. It is the second part that is driven into the chicken meat preparation.

Add starch to the minced chicken.

Pour milk cream into the resulting preparation for the future tender and incredibly tasty chicken fillet.

Mash the softened butter a little with a spatula. Send it to the stock.

Add ground pepper and other spices.

Pay attention! If you prefer not only dishes with a neutral taste like in kindergarten, you can dilute the minced meat with ground nutmeg or dried marjoram. It will turn out very tasty!

Mix everything thoroughly.

Divide the minced chicken mixture into baking trays. Level the top. Place the containers on a sheet, pour a little water onto the tray. Bake the chicken soufflé in the oven in a water bath for about 20 minutes.

Drain the water from the leaf. Bake the chicken souffle for another 20-30 minutes.

Ready! It turns out incredibly tender, appetizing, satisfying and incredibly tasty! As a side dish, you can use everyone’s favorite mashed potatoes, pasta, buckwheat or fresh vegetables.

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.