Cooking soufflé from chicken breasts in the oven and multivark

Today we will tell you about how to make a soufflé of chicken breasts. We will cook it in the oven and in the multivark.

We make soufflé from chicken breasts in a multivark

For the preparation of a delicate and nutritious soufflé in a modern kitchen appliance such as a multicore, we will need:

• Cream fatty - about 100 ml;
• Fillet chicken boiled - about 700 g;
• Bulb large - 2 pcs .;
• Medium eggs - 2 pcs .;
• Salt, pepper and other spices - add to taste.

Preparation of the basis

Before you make a soufflé of chicken breasts, you need to prepare the base. The bulbs are peeled off the husk, and then cut into large cubes along with the boiled fillet. Eggs are divided into proteins and yolks. In the bowl of the blender, poultry meat, fatty cream, spices, onions and yolks are placed. All ingredients are mixed until a homogeneous mass is obtained. Chilled whites are beaten separately until persistent peaks. Finally, all the products are combined and mixed thoroughly.

Heat treatment of the product

After receiving a lush and homogeneous meat mass, it is spread into the bowl of the multivarka, which is pre-lubricated with culinary or vegetable fat. Soufflé from chicken breasts is cooked in "Quenching" mode for 40 minutes. During this time, the product grasps well.

Serving the dish to the dinner table

After the souffle is prepared, it is immediately taken out of the container and fed to the table. If some time to stand it aside, it will settle and become not so beautiful, as after extinguishing. Serve the finished product together with a cup of sweet hot tea.

We make soufflé from chicken breasts in the oven

In addition to multivarka, this dish is often cooked in the oven. In this case, you will need a little more time.

So, for the preparation of a delicious and delicate chicken soufflé, we need:

• High-fat butter - about 30 g;
• Breast chicken, pre-boiled in salt water, - 2 pcs. On 400 g;
• White wheat flour - a pinch;
• The egg is large - 1 piece;
• Cream 10% - about 150 ml;
• Sour cream fat - about 50 ml.

We make the basis

Before you prepare a soufflé from a chicken breast in an oven, you should make a lush and airy meat base. To do this, the chicken fillets are peeled and boiled until cooked, removing the formed foam from the broth. After the boiling of water, the fire is reduced to a minimum and the meat product is boiled for 40 minutes.

Separately fry the wheat flour in butter. In the resulting mass, neatly poured a thin trickle of hot, low-fat cream. All products are thoroughly mixed so that not a single lump remains. Boiled fillet shredded in small pieces and crushed in a blender at the highest speed.

Chicken mince is added to the creamy sauce from the flour and whisked well. After that, separate the egg whites and beat them into a thick foam. Transfer it to the meat mass and mix it well.

Baking process

The molds intended for the souffle are smeared with oil and poured into them a meat base. Sour cream is mixed with yolk and greased the top of the semi-finished product. The oven is heated to 180 degrees, and then filled into it filled molds. Souffle is baked for 25 minutes.

The finished products are served to the table in a hot condition.

Helpful Tips

Prepare a chicken souffle at home and you can and with a steamer or water bath. To do this, use high molds. They are filled with a meat base and put in a saucepan with boiling water. In this case, the liquid should close the molds in 2/3 of a part. Cooking souffle should be on low heat with the lid closed. The grasped dish is sprinkled with pomegranate seeds and served to the table.