Vegetable Soufflé with Chicken
by Editorial Staff
Vegetable soufflé with chicken is an incredibly juicy and tasty dish for those who watch their diet.
Ingredients
- Chicken breast – 600 g
- Carrots (small) – 4 pcs.
- Onions (medium) – 2 pcs.
- Bulgarian pepper – 1 pc.
- Chicken eggs – 2 pcs.
- Curry – 1 teaspoon
- Dried ginger – 0.5 teaspoon
- Dried paprika – 0.5 teaspoon
- Salt to taste
Directions
- Cut the onions and carrots into small pieces and cook for 10 minutes from the moment of boiling.
- Cut the bell pepper into small cubes. Separate the chicken fillet from the bones and skin. Cut into small pieces.
- Separate the egg yolks from the whites. Grind boiled vegetables and 2 yolks with spices with an immersion blender. Add chicken breast and bell pepper.
- Beat two squirrels (from the refrigerator) into a stable foam with a pinch of salt. Gently mix the proteins into the chicken-vegetable mass with a wooden spoon.
- Preheat the oven to 180 degrees. Pour some water onto a baking sheet. Put the mass in molds and put the chicken and vegetable soufflé in the oven for 20 minutes.
- Let the finished vegetable soufflé with chicken cool slightly and take it out of the molds.
Enjoy your meal!
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