Minced Chicken Soufflé with Cream (in the Oven)
by Editorial Staff
Minced chicken soufflé is tender and airy. Perfect for a children’s diet, it also diversifies the dietary menu. Chicken soufflé can be used for sandwiches. Cooking this dish from minced chicken is not difficult, the ingredients will need simple and affordable.
Cook: 50 mins
Servings: 2
Ingredients
- Minced chicken (preferably from chicken fillet) – 350 g
- Egg – 1 pc.
- Cream (10% fat) – 100 ml
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for preparing the mold) – 1 tbsp
Directions
- Prepare all foods. It is better to cook minced meat yourself from chilled chicken fillet. Preheat the oven to 180 degrees.
- Transfer the minced meat to a deep bowl in which it will be convenient to combine all the ingredients.
- Gently break the egg, separate the white from the yolk. Transfer the yolk directly to the minced meat.
- Pour 10% fat cream into the minced meat, add 1 pinch of salt and ground black pepper.
- Mix well, you can use a blender – so the process will be faster.
- Place the egg white in a separate deep bowl, add 1 pinch of salt. Beat for 3-4 minutes, until peaks.
- Transfer the beaten egg white to the minced meat bowl.
- Mix gently (in a circle, from top to bottom). You should not stir too actively so that the whipped proteins do not settle. The mass is airy.
- Grease baking dishes with oil. Put the prepared mass in the molds.
- Bake minced chicken soufflé in the oven for 30-35 minutes. Remove the finished chicken soufflé from the oven and cool slightly.
- Chicken soufflé can be served as an independent dish, or you can add a side dish, fresh vegetables, herbs, a little sour cream.
Enjoy your meal!
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