Dessert

Chicken souffle

Chicken souffle


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Ingredients for Cooking Souffle from Chicken

  1. Chicken breast 2 pcs.
  2. Chicken eggs 2 pcs.
  3. Cream (fat content 22%) 150-200 ml.
  4. Butter (or margarine) -2 tablespoons to taste
  5. Onion 1 pc.
  6. Salt to taste
  7. Spices to taste
  • Main Ingredients Chicken
  • Serving 4 servings

Inventory:

Souffle Molds, Mixer, Meat Grinder, Blender, Spoon Separator for Eggs, Cutting Board, Kitchen Knife, Serving Dish

Cooking soufflé from chicken:

Step 1: Cooking the Souffle.

Set to preheat the oven up to 180 degrees. We take the chicken breasts, peel them, rinse under running water and cut them into pieces, which are then passed through an average meat grinder. In eggs, we separate the proteins from the yolks. For this, an egg separator spoon is ideal, with its help it is very easy to separate the protein from the yolk. But if there is no such device - it does not matter, then just gently break the egg across, for example, with a knife and divide into two shells, one will have a yolk in another protein. Doing everything necessary above the bowl, carefully transfer the yolk from one shell to another (at an angle) so that the protein gradually flows into the container. Peel the onions, wash and chop them arbitrarily. In a blender, beat the minced chicken, onions, yolks, butter, cream and salt with spices until smooth. In a separate bowl, beat the proteins with a mixer, slightly salting them. They will give the souffle airiness. After that, mix the chicken paste with whipped proteins. We spread the chicken mass in soufflé tins, pre-lubricating them with a piece of butter, and set the oven to bake for about 15 - 20 minutes.

Step 2: Serve the chicken souffle.

We take the finished souffle out of the oven, cool a little. We shift it to portioned plates, and serve vegetable salad as a side dish. Enjoy your meal!

Recipe Tips:

- - You can add boiled vegetables (for example, carrots and green beans) to minced chicken.

- - If you do not have special molds for the souffle, you can put it on a baking sheet, and then just cut into portioned pieces.

- - Chicken souffle is a diet and low-calorie dish. But steaming, or in a water bath, can make it more dietary.

- - The oven must not be opened during baking, otherwise the souffle will settle.



Comments:

  1. Dailabar

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  2. Loryn

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  3. Cambeul

    you can say this exception :) from the rules

  4. Meztikasa

    It absolutely agree



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