Souffle made from tender chicken is a dietary and light dish. It can be given a more appetizing appearance with the help of vegetables, and various spicy herbs will help to make the taste richer.
Pick your recipe
You will need
-
- For the first recipe:
- butter;
- flour;
- chicken bouillon;
- eggs
- salt;
- pepper;
- chicken breast;
- parsley greens.
- For the second recipe:
- red bell pepper;
- chicken fillet;
- salt;
- egg;
- cream;
- pepper;
- vegetable oil.
- For the third recipe:
- chicken fillet;
- egg whites;
- salt;
- a mixture of five dried peppers;
- paprika.
Instruction manual
1
Make tender chicken soufflé with fresh herbs. To do this, melt 2 tablespoons of butter and spasse on it 2 tablespoons of flour. Pour in half a glass of chicken broth and mix until there are lumps of flour. Cook the sauce until thickened. Cool slightly and add 3 egg yolks, salt and pepper to taste.
2
Boil 400 grams of chicken breast and mashed it with a blender. Cut the greens of one bunch of parsley as small as possible. Add chicken and greens to the sauce, mix everything thoroughly. Beat 3 egg whites in a thick foam with a pinch of salt and gently introduce into the meat mixture. Lubricate the baking dish with butter and pour the future souffle into it. Bake in the oven at 170 ° C for about 40 minutes.
3
To prepare a fragrant souffle, bake one red bell pepper in the oven for 7 minutes. Remove it from the pan and place in a glass dish. Cover and let stand for 5 minutes. Then remove the peel and stalk with seeds. Grind 500 grams of chicken fillet and pepper pulp with a blender. Add salt, one chicken egg, 100 grams of cream, pepper to taste and beat with a mixer until smooth.
4
Lubricate the heat-resistant round shape with vegetable oil and pour the chicken mixture into it. Smooth the surface with a spatula and place in an oven preheated to 180 ° C for 40 minutes. Throw the finished souffle onto a dish and remove the form.
5
Make a spicy souffle with paprika. To do this, grind 500 grams of chicken fillet with a food processor. In a separate bowl, beat 2 egg whites with a pinch of salt into a lush foam. Gently inject the proteins into the chopped fillet and salt a little.
6
Season with a mixture of five dried peppers and paprika to taste. Tie one end of the baking sleeve and place the cooked mass in it, tamp and tie the other end. Immerse the sleeve in boiling water and cook for about an hour.
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