Our culinary preferences are formed in childhood, so it is very important that the child’s diet includes dishes from vegetables, dairy and meat products. Meat soufflé is a dish that is suitable even for the smallest children.
Meat soufflé for a child as in kindergarten - basic principles of preparation
Soufflé is a delicate dish prepared from vegetable, meat, fish or dairy products mixed with beaten eggs. To make the soufflé truly fluffy and tender, you need to beat the egg whites into a stable, dense foam. To do this, you need to properly separate the whites from the yolks. If even a little yolk gets into the whites, the foam of the desired consistency will not work.
Meat soufflé for children is best prepared from beef, veal or poultry. It is boiled and thoroughly crushed to a puree. You can pass the meat through a meat grinder with small holes a couple of times, or grind it in a blender.
Prepare meat soufflé in a double boiler, slow cooker or oven.
The meat mass is lightly salted and combined with whipped egg whites. Mix carefully so that the mass does not lose its fluffiness.
The resulting mass is poured into silicone molds, filling them about three-quarters full, and cooked in the oven or steamed.
You can diversify the soufflé by adding rice, pieces of vegetables or cheese.
Recipe 1. Meat soufflé for a child like in kindergarten from chicken
Ingredients
0.5 kg chicken breast;
40 g butter;
100 ml milk;
80 g wheat flour.
Cooking method
1. Place the fillet in a saucepan, add water and boil over medium heat for forty minutes. Don't forget to remove the foam during this process. Remove the cooked meat to a plate and cool.
2. Separate the whites from the yolks. Tear the chicken fillet with your hands and place it in a blender bowl. Add milk, flour, butter and yolks here. Blend at high speed until pureed. Transfer the resulting mass to a deep plate.
3. In a separate bowl, beat the whites until stable foam. Transfer the whipped whites to the meat mixture and gently mix from top to bottom so that the whites do not lose their fluffiness.
4. Grease the molds with a piece of butter. Place the chicken mixture in the molds, filling them two-thirds full. Place the soufflé in the oven for forty minutes. Bake at 180 degrees. Leave in the oven for another ten minutes with the door slightly open.
Recipe 2. Meat soufflé with sour cream for a child
Ingredients
salt;
100 g sour cream;
chicken breast - 400 g;
breadcrumbs - 40 g;
Cooking method
1. Wash the chicken fillet, trim the skin and remove the bones. Cut the meat into small pieces and place in a blender bowl. Blend to a pate consistency.
2. Separate the whites from the yolks, place them in a separate bowl, and add the yolks to the meat mixture. Add sour cream and breadcrumbs here. Season lightly. Mix the meat mixture thoroughly.
3. Beat the whites separately into a thick foam. Fold the whipped whites into the meat mixture in two additions and stir with gentle movements from bottom to top.
4. Lightly grease the molds with oil and place the meat mixture in them. Do not fill the molds to the top, as the soufflé will rise during baking. Place in the oven for 35 minutes. Cook at 180 degrees.
Recipe 3. Meat soufflé for a child as in kindergarten from veal
Ingredients
meat broth - 60 ml;
flour - 5 g;
100 g veal;
a piece of butter;
chicken egg.
Cooking method
1. Rinse a piece of veal and boil until fully cooked. Be sure to skim off the foam. Remove the meat from the broth and cool. Cut it into pieces and place in a blender bowl. Grind to a pate consistency.
2. Pour the required amount of broth into a bowl and mix it with flour and butter. Mix well and cook until the mixture thickens.
3. Pour the warm sauce into the meat mixture. Add the yolk here and add a little salt. Stir.
4. Whisk the egg white in a separate bowl into a thick foam and add to the rest of the ingredients. Mix carefully so that the white does not settle. Place the resulting mixture in silicone molds and cook for 25 minutes in a double boiler.
Recipe 4. Meat soufflé for a child like in kindergarten with rice
Ingredients
80 ml milk;
butter - tbsp;
egg;
100 g chicken fillet;
Cooking method
1. Boil the chicken fillet until cooked. Remove it from the broth and cut into small pieces.
2. Place the chicken in a blender container and puree to a pate consistency, adding a spoonful of milk.
3. Rinse the rice and add water so that it completely covers the cereal. Cook the cereal until cooked. As soon as the water has almost evaporated, add a couple of tablespoons of milk and cook for another two minutes.
4. Combine warm porridge with meat puree and blend with an immersion blender.
5. Beat the whites into a thick foam. Add them to the rice and meat mixture and mix from top to bottom.
6. Place in silicone molds and steam for 25 minutes.
Recipe 5. Chicken souffle for a child with semolina
Ingredients
50 g chicken breast;
a piece of butter;
25 ml milk;
Salt;
20 g semolina;
30 g carrots;
quail egg.
Cooking method
1. Wash and cut the fillet into small slices. Place the meat in a blender container. We also send semolina, quail eggs, milk and butter here.
2. Boil the carrots, cool and peel. Cut into cubes and place in a blender container with the rest of the ingredients.
3. Mix the contents of the bowl until smooth. Lightly salt and transfer the resulting mass into a silicone mold.
4. Place it in a container for steaming. Place it in the multicooker and cook in the “steam” mode for 20 minutes. Cook with the lid closed. Serve with sour cream.
Recipe 6. Meat souffle for a child like in kindergarten with cream
Ingredients
half a kilogram of beef;
milk - a glass;
200 ml cream 10%;
a piece of butter.
Cooking method
1. Prepare the meat. We wash it, clean it from films and bones, if any. Cut the meat into small pieces and place in a blender container. Add all other ingredients except cheese and beat until it becomes a pate.
2. Place the resulting mixture into silicone muffin tins. Finely grate the cheese and distribute it over the meat mass.
3. Place the molds on a baking sheet and put them in the oven. Cook at 180 C for 45 minutes. Then turn off the oven, open the door slightly and leave for another ten minutes.
Recipe 7. Meat souffle for a child with cabbage
Ingredients
half a kilogram of chicken fillet;
half a kilogram of cabbage;
100 g sour cream;
bulb;
eggs - two pieces.
Cooking method
1. Clean the chicken fillet from bones and skin. Place the meat in a saucepan, add water and place over medium heat. Cook until done. Be sure to remove the foam. Remove the finished meat, cool and finely chop.
2. Shred the cabbage as finely as possible. It is better to do this through a coarse grater. Chop the onion. Place onion in a bowl. Cabbage and chicken.
3. Beat the egg white until stiff peaks form. Add sour cream and whipped cream to vegetables and meat and mix gently. Season with salt.
4. Place the resulting mixture in silicone molds and steam for forty minutes. Remove the soufflé, cool slightly and serve with sour cream.
Recipe 8. Meat souffle for a child like in kindergarten with broccoli
Ingredients
200 g chicken fillet;
200 g broccoli;
150 ml cream 15%.
Cooking method
1. Separate the yolks from the whites. We place the latter on a plate and put it in the refrigerator.
2. Steam the chicken fillet and cool. Wash the broccoli and cut into pieces. Place the meat and cabbage in a blender container. Pour in the cream and add the egg yolks. Lightly salt and mix the ingredients until the consistency of the pate.
3. Beat the whites with a mixer into a strong foam. Add it to the chicken mixture and mix gently with a spoon.
4. Preheat the oven to 200 degrees. Fill the silicone molds with the resulting mixture and place in the oven for 25 minutes.
Recipe 9. Meat soufflé for a child like in kindergarten with cottage cheese
Ingredients
50 g cottage cheese;
beef - 200 g;
butter - a piece.
Cooking method
1. Wash the meat and cut into small pieces. We remove films and veins.
2. Boil in lightly salted water until tender. Take it out, cool it and grind it in a blender.
3. Grind the cottage cheese and mix with the meat. Add butter and yolk here. Blend again in a blender.
4. Separately, beat the protein into a foam and add it to the curd and meat mass. Mix carefully.
5. Form balls from the resulting mass and steam them for ten minutes.
Add the whites to the meat mixture immediately before cooking.
You can replace sour cream with meat broth.
For preparation, use silicone molds; it will be easier to remove the soufflé from them.
The dish will be even healthier if you add vegetables to it.
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 with 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 tomatoes, which have previously been peeled.
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.
Airy chicken soufflé is a dietary, low-calorie dish. The technique for preparing chicken breast soufflé is reminiscent of a meat casserole. The dish differs from casserole in its airy consistency and delicate structure. Chicken soufflé is prepared for children in kindergartens and school canteens.
To prepare the dish as in kindergarten, the most tender part of the chicken is used - the breast. Bake the dish in the oven, slow cooker or steam it.
Soufflé is a representative of French cuisine. Translated, the name of the dish means “inflated”, “airy”. The name of the dish defines the main feature of the soufflé – its airy texture. Initially, soufflé was a dessert, sweet dish. Soufflés began to be prepared as second courses later. The basis for the soufflé can be vegetables, mushrooms, cottage cheese and meat.
Preparing the right soufflé is not difficult, but you must adhere to the rules and sequence of processes. To ensure that the souffle does not fall and has an airy structure, the components must be at room temperature. It is necessary to beat the soufflé, gradually increasing the intensity of the blender. It is important not to beat the whites, otherwise the soufflé will not rise.
It's easy to prepare your favorite dish. Soufflé can be served for lunch, dinner or afternoon snack.
Soufflé preparation time: 1 hour 20 minutes.
Ingredients:
- minced chicken fillet – 600 g;
- butter – 50 g;
- vegetable oil;
- egg – 3 pcs;
- milk – 100 ml;
- salt.
Preparation:
- Beat the eggs until foamy.
- Pour milk into the eggs.
- Mix minced meat, eggs and salt.
- Gently beat the ingredients with a mixer.
- Melt the butter. Place into the dough.
- Mix the ingredients until the structure is homogeneous.
- Grease a baking container with vegetable oil.
- Transfer the minced meat into the mold.
- Preheat the oven to 180 degrees. Place the pan in a hot oven for 60 minutes.
The usual chicken breast soufflé can be varied by adding carrots to the minced meat. The dish turns out to be dietary, tasty and very appetizing. You can serve the soufflé at any meal as an independent dish.
Ingredients:
- carrots – 70 gr;
- chicken fillet – 600 g;
- flour – 2 tbsp. l.;
- egg – 4 pcs;
- butter – 100 g;
- kefir – 300 ml;
- salt.
Preparation:
- Boil the chicken fillet.
- Grind the meat twice.
- Add yolks and salt to the minced meat. Stir.
- Grind the carrots on a grater.
- Melt the butter in a saucepan. Add carrots to the oil. Simmer the carrots for 5-6 minutes until softened.
- Fry the flour in a dry frying pan. Gently add kefir to the flour, constantly stirring and breaking up lumps.
- Mix the minced meat with carrots and kefir. Stir.
- Beat the whites into a thick foam. Transfer the whipped whites to the dough.
- Grease a baking dish with oil. Transfer the dough into the mold and bake in the oven at 180 degrees for 30 minutes. Turn off the oven and wait for the soufflé to cool.
A delicate dietary dish can be prepared every day for lunch or dinner. The dish is liked not only by children, but also by adults, especially those who support a proper balanced diet.
It will take 1 hour to prepare the dish.
Ingredients:
- zucchini – 300 gr;
- chicken fillet – 500 g;
- natural yogurt – 1 tbsp. l.;
- egg – 1 pc;
- salt to taste.
Preparation:
- Grind the chicken meat through a meat grinder.
- Peel the zucchini, cut into pieces and grind in a meat grinder.
- Add egg and zucchini to the minced meat. Mix thoroughly.
- Add yogurt and salt to the dough. Stir.
- Place the dough into baking tins.
- Bake the soufflé for 45-50 minutes at 180 degrees.
Chicken soufflé with new potatoes
Potato soufflé can be steamed, in a slow cooker or in the oven. The dish can be served for lunch or afternoon snack.
Do you want to surprise your family with a delicious and very tender dish? Tired of cooking separately for your children or dietary meals for yourself? Don’t want to spend the whole evening in the kitchen for a tiny portion of “yummy”? Then prepare tender chicken soufflé, which is suitable for children over one year old and for those on a diet.
You can include it in your diet if you have pancreatitis or stomach problems, but in this case it is better to exclude spices from the recipe. You can prepare the soufflé in different ways: in the microwave or slow cooker, in a double boiler or oven. Let's take a closer look at this dish!
Nuances of product selection and preparation
First of all, pay attention to the meat: to prepare the soufflé, you can use both chicken fillet and breast. In the latter case, first remove the skin and select the bones. 
If you are sorely short of time, you can use ready-made minced meat, but it must be of the highest quality.
In order for the soufflé to have an airy consistency, the protein included in its composition must be thoroughly beaten. It’s easier to do this by pre-cooling - separate the protein in advance and put it in the refrigerator for a couple of hours. Directly while whipping, add a little lemon juice, acid or a pinch of salt - the process will go faster.
In the classic version, chicken soufflé is prepared exclusively from meat, but if you want to diversify the dish, it can be made with vegetables or even mushrooms (the latter option is not suitable for a child’s diet).
As for the heat treatment of the soufflé, for maximum tenderness of the dish It's best to steam it. When baked in the oven or microwave, the dish will be crispier and denser in consistency.
Chicken soufflé - recipes
There are many variations of this dish, so every gourmet can choose the most optimal one for himself.
Classic chicken soufflé - recipe with photo
This soufflé can be prepared from chicken breast, fillet, and other parts of the bird, after removing the skin, bones and tendons.
Ingredients:
- chicken – 300 g;
- potatoes - 2 medium tubers;
- eggs – 2 pcs.;
- loaf – 30 g;
- milk – 110 g;
- spices to taste.
Preparation:
Rinse the meat, remove the veins and grind with a meat grinder or blender. Grate the potatoes or mince them twice. Soak the loaf in milk and also grind it in a blender. Separate the yolks and mix them with meat, loaf and potatoes. Season to taste with spices and salt.
Beat the whites until fluffy and carefully fold them into the mixture.
You can bake the souffle either in portioned molds (for example, for muffins) or in a large baking dish. Oven temperature is about 150-190 degrees, baking time depends on the volume of the molds and averages 20-45 minutes.
Calorie content – 142 kilocalories per 100 g.
Chicken soufflé “Like in kindergarten” - recipe in the oven
This soufflé is made from minced chicken and baked in the oven. Even little gourmets will certainly like it.
Ingredients:
- minced chicken – 450 g;
- milk – 5 tbsp. l.;
- butter – 2.5 tbsp. l.;
- eggs – 2 pcs.;
- flour – 2 tbsp. l;
- spices to taste.
Preparation:
Separate the whites and place them in a cool place. Mix the yolks with the minced meat, gradually add milk to the mixture. Soften the butter and rub with flour. Mix with the yolk-meat mass.
Beat the whites until fluffy, carefully fold them into the mixture. It is better to bake the soufflé by steaming: place a container with water in the oven (at the very bottom), and place the form with the souffle above. Oven temperature – 160-180 degrees.
You can also prepare this soufflé in a baking sleeve: put the mixture in the sleeve, secure it on both sides with clips. Using the same recipe, the soufflé can also be cooked in the microwave at high power for ten minutes.
Calorie content – 149 kilocalories per 100 g of soufflé.
Steamed chicken soufflé
For kids and those on low-carb diets, steamed chicken fillet soufflé is the best option.
Ingredients:
- chicken – 550 g;
- egg – 2 pcs.;
- zucchini – 1 pc.;
- onion – 1 pc.;
- milk – 1 tbsp. l;
- spices to taste.
Preparation:
Grind the meat, zucchini and onion in a meat grinder. Squeeze excess moisture from zucchini. Mix the minced meat, add salt and spices. Gradually introduce milk. Separate the yolks from the whites and add to the meat mixture.
Beat the egg whites until stiff, and carefully fold them into the minced meat. In a multicooker or double boiler, the soufflé is prepared for about 40 minutes (in a multicooker - in steam mode). If this is not possible, divide the mixture into cake pans and cook in a water bath for an hour.
This is a steamed chicken soufflé It has a low calorie content - 134 kilocalories per 100 g.
Dish from a nutritional point of view
Soufflé made from chicken fillet or breast is an excellent dietary dish that can be prepared for a child, staunch supporters of a healthy lifestyle, and those who have stomach problems. Nutritionists emphasize that this method of cooking chicken makes the meat easily digestible.
Chicken soufflé is low in calories - in the dietary version it contains about 136 kilocalories in every 100 g of dish, but an addition in the form of sour cream or mayonnaise will increase the nutritional value to 140-160 kcal.
Soufflé is an excellent source (about 12 g per 100 gram serving), but the fat and carbohydrate content is not the highest: 7 and 6 g per 100 g of soufflé, respectively.
You can include soufflé in both therapeutic diets and diets for weight loss. In the latter case, it is better to steam the dish.
How can you diversify the recipe?
To add new flavors to a dish, try cooking it with “extra” ingredients. Most often vegetables are used for this: cabbage, potatoes, carrots, zucchini, onions. They can be added individually or as a mixture. Grind the selected vegetable in a blender, pass through a meat grinder (potatoes - twice).
If you add zucchini to the soufflé, first drain the excess liquid from it after chopping.
The finished soufflé can be sprinkled with grated cheese. Also, finely chopped mushrooms are sometimes added to the chicken - the result is a delicious and very tender dish. Another option is to add boiled rice to the dish (pass it through a meat grinder).
Remember that cheese, mushrooms and potatoes are additives that significantly increase the calorie content of the soufflé. This dish is more difficult for the body to digest, so it is not suitable for a diet. But a soufflé with carrots, zucchini or cabbage will diversify your diet during diets.
You can add flavor to the dish with the help of spices: Provençal or Italian herbs, different types of pepper, oregano, coriander.
How to cook chicken soufflé - video
If you decide to cook this dish, pay attention to the following video. It shows all the stages of preparation, and also demonstrates two options for baking in the oven - with and without a steam bath. This dietary chicken soufflé can be made for children, for those who are on a diet, and for those who strive to lead the healthiest lifestyle possible and carefully monitor their diet.
Chicken soufflé is a wonderful dish, distinguished by its delicate texture, exquisite taste and low calorie content. It perfectly diversifies your everyday or holiday diet and will become a real find for housewives. How do you prepare chicken soufflé? Share recipes and culinary secrets in the comments!
Fatigue after a working day, a weekend or just a vacation - there are days when you don’t really want to cook, and somehow you don’t really feel like eating. In this case, it’s worth taking a closer look at dishes that are light in all senses of the word: low-calorie, quick and easy to prepare. Tender and tasty chicken soufflé is one of these dishes.
It is ideal for fasting days if you occasionally give your body a break from heavy food. In addition, this is a godsend for mothers with small children and for those who are on a diet. However, this dish is perfect for a regular dinner; all you have to do is supplement it with your favorite vegetables or a light salad.
Making chicken soufflé is very simple. Plus, you can save time by boiling the chicken breast ahead of time. In this case, all you have to do is grind it, mix it with other ingredients and bake it.
It is best to prepare chicken soufflé in silicone molds or small ceramic cocotte makers. During baking in the oven it will rise well, but will fall after cooking - this is how it should be. The main secret that the dish turns out light and tender is whipped egg whites very carefully mixed into the minced chicken, as well as baking the soufflé in a water bath.
Ingredients (for 3-4 servings)
- 2 medium chicken fillets
- 15-20 grams of butter
- 4 tbsp. spoons of broth in which the chicken was cooked
- 1 egg
- 2 teaspoons flour
- salt, pepper - to taste
- a little vegetable oil for greasing the molds
How to make chicken soufflé
Boil the chicken fillet in salted water until tender (25 minutes from the moment of boiling). If desired, you can add spices or roots to the broth while cooking the meat.
Cut the finished fillet into small pieces to make it easier to prepare minced meat.
Place the chopped fillet in a blender bowl and add the broth in which it was cooked.
Add butter to the meat.
Grind the meat until pureed, and then add flour, salt and pepper, and the yolk to the minced meat.
Blend the minced meat with a blender again until it becomes homogeneous and all the ingredients are well mixed.
Separately, beat the whites into a strong foam.
Add the beaten egg whites little by little into the minced chicken, folding in gently. The mass should be fluffy.
Place the minced chicken in baking dishes lightly greased with vegetable oil.
Place the molds with the minced meat in a larger mold. Pour hot water into a large pan until it comes halfway up the pans.
Bake the chicken soufflé in an oven preheated to 200 degrees for 20-25 minutes. Before serving, let the soufflé cool slightly (about 5 minutes).
