Step-by-step recipe for making chicken soufflé with photos

Recipe for minced chicken soufflé with zucchini in the oven

For such a treat, it is advisable to take young vegetables. But even in this case, you will need to remove the thick skin from them to make the treat as tender and soft as possible.

What ingredients will you need?

For the dish you need to take:

• zucchini – 350-370 g;
• flour - 2 tbsp. l.;
• poultry fillet – half a kilo;
• milk – 4 tbsp. l.;
• Gouda cheese - 60-70 g;
• breadcrumbs - 2 tbsp. l.;
• egg whites – 2 pcs.;
• salt, spices, oil.

You can use not only ready-made store-bought rusk crumbs, but also a piece of yesterday’s loaf ground in a blender.

Step-by-step cooking process

The cooking process includes several stages:

1. Poultry fillet must be turned into minced meat in any convenient way. For example, beat with a special blender attachment.
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2. Next, add all the crackers to the resulting mass, pour in milk, a couple of tablespoons of vegetable oil, add salt and spices. Together the ingredients are mixed again. The result should be a homogeneous thick mass.
3. Zucchini must be peeled and chopped using a grater with large divisions. Next, leave for a few minutes and squeeze out the released juice.
4. The ingredients prepared in steps 2 and 3 are combined in a common bowl. All that remains is to add flour, grated cheese and whisked egg whites (to a stable foam).

The resulting mass should be transferred to an oiled pan and baked at 170-180° in the oven for about half an hour.

What can I add?

You can add any vegetables to this soufflé. For example, onions, carrots, sweet peppers. They are also processed in a blender or grated together with zucchini.

Rules for serving dishes, decoration

When serving, the soufflé is cut into portions like a pie. You can complement it with sour cream and garlic sauce.

How to make chicken soufflé - recommendations from chefs

This meat treat is not particularly complicated, so you can safely try to cook it. You can make chicken soufflé not only tasty, but also beautiful with the help of vegetables. Select them specifically in bright and different colors (carrots, green peas, beans, etc.). In context, this option will look bright and appetizing. For cooking in the oven, it is recommended to use Teflon coasters and silicone molds. You don’t have to grease these containers with oil; if you want, you can use cookie cutters if you want to speed up the baking process.

Boiled chicken soufflé

Chicken soufflé in the oven, the recipe for which is published later in the article, can be prepared very quickly if you boil the bird in advance. For this dish you can also use meat left over from other dishes, such as salads.

What ingredients will you need?

For the dish you need to take:

• poultry fillet (already cooked until cooked) – 300-350 g;
• milk – 130-150 ml;
• butter – 30-40 g;
• flour - 1 tbsp. l.;
• egg – 1 pc.;
• salt and spices.

The fillet can be boiled immediately with vegetables and roots, and the remaining broth can be used for first courses and sauces.

Step-by-step cooking process

The cooking process includes several stages:

1. Pre-cooked chicken fillet must be blended in a blender. The mass should be as homogeneous as possible.
2. In a saucepan you need to melt the butter and pour in the flour. The latter should be fried until it becomes an appetizing creamy color. Gradually pour all the milk into the mixture, constantly stirring the ingredients. The sauce should be cooked until thickened. During the process, you must carefully monitor so that no lumps appear.

3. When the milk sauce is ready, you need to mix it with the chicken mass. Pour in the yolk and add the remaining dry ingredients according to the recipe. And add the whites, whipped to a thick foam, into the mixture.
4. After mixing again, the mixture should be poured into small silicone molds intended for muffins. The containers should not be filled completely, but approximately ¾ full.

Bake the soufflé in the oven at medium temperature until golden brown on top.

Rules for serving dishes, decoration

Before serving, the soufflé is taken out of the molds and placed on plates with a light side dish. For example, with a vegetable salad.

Making milk sauce

Soufflé, like in kindergarten, requires the mandatory use of a delicious milk sauce. To prepare it, you need to take a small saucepan and slowly melt the butter in it (so as not to burn). Next, you need to put the dishes with cooking fat aside and add light flour to it. After mixing the ingredients well, you should ensure that all lumps disappear completely.

After the described steps, you need to slowly add warm low-fat milk into the resulting mass. In this case, the products should be continuously stirred, achieving a uniform consistency.

Finally, the saucepan with milk sauce must be put back on the fire and the contents brought to a boil. The ingredients must be actively stirred for 2 minutes and then removed from the stove. This process will help thicken the sauce.

Chicken soufflé with rice

The calorie content of such a dish is approximately 164.3 kcal per 100 g.

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What ingredients will you need?

For the dish you need to take:

• minced chicken – 270-300 g;
• dry rice – 80-90 g;
• eggs – 2-3 pcs.;
• sour cream - 2-3 tbsp. l.;
• milk – ½ tbsp.;
• carrots – 1 pc.;
• salt and spices.

You can take dairy products of any fat content to your liking.

Step-by-step cooking process

The cooking process includes several stages:

1. The first step is to deal with the cereal - boil it in salted water until completely cooked. The main thing is not to overexpose the rice in water and not turn it into porridge.

2. The poultry fillet must be washed, cut into medium pieces and passed through a meat grinder or blended.
3. The carrots are peeled and grated with the smallest divisions.
4. Separately, you need to beat raw eggs, after adding milk and sour cream to them.
5. In a large bowl, combine the cooked cereal, egg-milk mixture and grated carrots. The resulting mass is salted and seasoned with spices to taste.
6. The finished base is laid out in a heat-resistant form.

The treat will be baked in an oven preheated to 180-190°. Cooking time: approximately 35-40 minutes. If necessary, it can be increased.

Rules for serving dishes, decoration

Before serving, the finished treat must be cut into small portions, like a regular casserole. A light salad of fresh vegetables would be an excellent side dish for it.

Chicken soufflé with vegetables in the oven

Chicken soufflé in the oven, the recipe of which can be slightly modified to suit your own taste, can be supplemented with a whole assortment of vegetables. Frozen corn and green peas also go well with it.

What ingredients will you need?

For the dish you need to take:

• chicken fillet – half a kilo;
• garlic – 3-4 cloves;
• cream (medium fat) – ½ tbsp.;
• egg – 1 pc.;
• fresh pumpkin – 60-70 g;
• frozen corn and green peas – 60 g each;
• salt and pepper.

Chicken soufflé in the oven.
Recipe with vegetables. It is best to use cream with 15% fat content.

Step-by-step cooking process

The cooking process includes several stages:

1. The poultry fillet needs to be washed and cut as desired. Then place it in a blender bowl along with the egg (raw) and crushed garlic.
2. The ingredients are beaten until smooth, then salted, peppered and poured with cream. At this stage, you can add any dry aromatic herbs to the mixture. For example, basil will fit perfectly into a treat.
3. Next, you need to beat the mass again with a blender. You can also use a food processor, but using a meat grinder you won’t be able to get a fluffy, tender soufflé; the mixture will have a completely different consistency.
4. All that remains is to add frozen corn and peas and add pumpkin to the mixture. The latter must first be cleaned, baked in the oven/cooked until soft and cut into miniature cubes.
5. After mixing again, the resulting minced meat is placed in a heat-resistant form and baked at medium temperature for about 20 minutes.

To get a treat with a golden brown crust, you should sprinkle it with breadcrumbs before baking.

Rules for serving dishes, decoration

The finished soufflé must be removed from the mold and cut into portions. They are then served as an independent appetizer or with any side dish.

Mixing the ingredients

To make a delicious souffle, like in kindergarten, you need to use a good blender. Previously boiled chicken fillet, as well as milk sauce and egg yolk should be placed in its bowl. All components must be thoroughly whisked until smooth. After this, you need to add egg white to them. However, it should first be whipped to a strong and stable foam. It is thanks to this ingredient that the chicken soufflé will become fluffy, tender, soft and very tasty.

If desired, you can add a little salt to the finished mass to taste.

Chicken soufflé with mushrooms and cheese

Adding mushrooms and cheese to the recipe will allow you to prepare a treat that tastes similar to julienne, but is denser and easier to serve. You can bake it in small portioned molds designed for muffins.

What ingredients will you need?

For the dish you need to take:

• chicken fillet – 200-230 g;
• eggs – 5-6 pcs. (raw) + 4 pcs. (boiled);
• Dutch cheese - 130-150 g;
• salad - 1 bunch;
• pre-cooked wild mushrooms – 100-120 g;
• butter – 30-40 g;
• sour cream – 70-80 g;
• beet sugar – 1 tsp;
• sweet mustard – 8-10 g;
• salt and vinegar.

To speed up the cooking process, chicken meat should also be cooked in advance until tender and cooled directly in the broth.

Step-by-step cooking process

The cooking process includes several stages:

1. Pre-cooked chicken meat must be ground in a blender.
2. Next, it is combined with raw eggs and salted to taste.
3. Pre-cooked mushrooms need to be cut into miniature pieces and added to the total mass. Then distribute into portioned molds, generously cover with grated cheese and place in the oven at medium temperature to bake for 15-17 minutes.

While the main dish is preparing, you can make the sauce for it. To do this, boiled cooled eggs are ground with sour cream and mustard. Add sugar, salt and a few drops of vinegar to taste.

Rules for serving dishes, decoration

When serving the treat, place washed and dried lettuce leaves on a flat plate. On top – distribute the baked soufflé from the molds. It is served with original egg sauce.

Cooking options

The chicken soufflé itself is very tasty. And you can make its taste even more interesting as follows:

• boil a couple of carrots and puree them in a blender along with other ingredients;
• grate 70-80 g of any hard cheese or one processed cheese;
• lightly fry 200-250 g of champignons in butter and mix with minced meat;
• grate or chop half a small zucchini along with the meat;
• add 250-300 g of boiled buckwheat or rice to the minced meat;
• finely chop a bunch of spinach;
• grate 250 g pumpkin;
• Boil about 300 g of broccoli and mix it with the chicken.

In addition to the soufflé, I recommend making Georgian chicken satsivi or making delicious chicken in a creamy sauce.

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.

Chicken breast soufflé with milk and semolina

Recipes for chicken soufflé cooked in the oven are very different today. For example, the option with the addition of semolina can be made dense enough so that the pieces of treat can be used for sandwiches. To do this, increase the portion of cereal in the recipe.

What ingredients will you need?

For the dish you need to take:

• chicken breast – ½ piece;
• semolina – 1 tsp. (or more depending on the desired consistency of the treat);
• cream – 120-150 ml;
• raw egg – 1 pc.;
• butter (melted) – 5 tsp;
• salt and spices.

The optimal fat content of cream for such a dish should be 22%.

Step-by-step cooking process

The cooking process includes several stages:

1. Semolina needs to be brewed in warm water for about half an hour. In this case, there should be only slightly more liquid than the dry component.

2. When the semolina has already swollen enough, you need to pour cream and a raw egg into it. These ingredients are thoroughly whisked.
3. Chicken meat needs to be turned into minced meat in any convenient way. Next, the mass with semolina from the previous step is added to the meat. All components are thoroughly mixed, salted and seasoned with selected spices.
4. At the last stage, pour melted butter (3 tsp) into the mass.
5. After the next stirring, the mixture must be transferred to a heat-resistant form. The top is greased with the remaining butter.

The treat will be baked in the oven, preheated to 170-180° for just under half an hour. Readiness can be determined by the brownness of the soufflé. A dry splinter will also help with this.

Rules for serving dishes, decoration

The finished dish is cut into portions and served with bread, vegetables, and your favorite sauces.

Chicken soufflé with cauliflower in the oven

The combination of chicken meat and cauliflower allows you to prepare a very juicy soufflé.

What ingredients will you need?

For the dish you need to take:

• cauliflower – 1 head (medium size);
• minced chicken – half a kilo;
• fresh champignons and processed cheese – 100 g each;
• sweet ketchup – 6 tbsp. l.;
• mayonnaise – 10 tbsp. l.;
• eggs (medium size, raw) – 2-3 pcs.;
• salt.

The specified amount of ingredients makes approximately 6 servings of treats.

Step-by-step cooking process

The cooking process includes several stages:

1. You should start the process with minced chicken, distribute it over the bottom of the mold, and pre-salt it.
2. The cabbage must first be boiled until soft and carefully divided into inflorescences. And wash the mushrooms and peel them, then cut them into slices.
3. First, distribute the mushroom slices into the mold onto the meat layer, then the cabbage “umbrellas.” Be sure to salt these ingredients.
4. In a separate bowl, you need to beat raw eggs, gradually adding ketchup, mayonnaise, grated processed cheese, and salt. The resulting mass is poured into the meat and vegetables in the mold.
5. Next, the container with all the contents must be sent to the oven, preheated to 190-200°.

Under these conditions, the dish will bake for about half an hour. You need to be guided by the golden brown crust on top of it.

Rules for serving dishes, decoration

When serving a treat, you need to cut it into portions. The best side dish for this soufflé would be mashed potatoes or boiled rice. But you can also serve it as an independent dish, since it contains quite a lot of vegetables.

Chicken soufflé with pistachios

Chicken soufflé in the oven, the recipe for which is presented later in the article, can be made more original in taste by adding nuts to it. For example, pistachios. It is advisable to use unsalted roasted nuts.

What ingredients will you need?

For the dish you need to take:

• chicken fillet – 670-700 g;
• pistachios (already shelled) – 130-150 g;
• chopped bacon - 1 package (approximately 200 g);
• butter – 1 tbsp. l.;
• raw eggs (yolks only) – 2 pcs.;
• flour – 6 tsp;
• milk – ½ tbsp.;
• salt and spices.

Pistachios are used crushed. You can grind them into crumbs or leave them in small pieces.

Step-by-step cooking process

The cooking process includes several stages:

1. The first step is to grind the fillet through a meat grinder or turn it into minced meat in another convenient way. Melt butter in the microwave.
2. Next, the minced meat is combined with chopped pistachios. Mix milk and melted butter separately. The resulting liquid must also be poured into the meat.
3. You need to add sifted flour and egg yolks to the minced meat. All ingredients are thoroughly mixed, salted and seasoned with spices.
4. When preparing a future treat, the first thing you need to do is grease a heat-resistant container with oil, then lay it out with strips of raw bacon.

5. You need to place the entire portion of minced meat in the middle, and then wrap it in lard, tightly wrapping the strips on top.

The dish will be baked at medium temperature for approximately 40-45 minutes.

Rules for serving dishes, decoration

Before serving, the original soufflé must be cooled and cut into portions. Either leave the bacon in pieces or remove it to taste. It can be served as a separate appetizer or used for other dishes.

Heat treatment

Now you know what to do to prepare chicken soufflé. The recipe, as in kindergarten, recommends preparing this dish in a double boiler. After all, this is the only way you will get a very tender and nutritious lunch that will be useful for your child.

Thus, the bowl for cooking rice should be thoroughly greased with olive oil, and then lay out the previously prepared mixture of chicken breasts, eggs and milk sauce. After placing the container in the steamer, you need to close it tightly and set the timer for 27 minutes. During this time, the soufflé should be completely set.

Airy chicken thigh soufflé with cream in the oven

Most often, chicken soufflé is prepared from breast fillet. But meat from the thighs is also perfect for this purpose.

What ingredients will you need?

For the dish you need to take:

• chicken thighs – 370-400 g;
• raw eggs – 2 pcs.;
• cream – 60-70 ml;
• butter fat – 30-40 minutes;
• semolina – 15-20 g;
• garlic – 1 clove;
• bay leaf – 1 pc.;
• dill – ½ bunch;
• salt and spices.

Step-by-step cooking process

The cooking process includes several stages:

1. Pour salted cold water into a saucepan, add bay leaf, dill, peeled garlic and thighs. The products will be cooked until the bird is completely cooked. Next, the meat needs to be removed from the bones and placed in a blender bowl. It is beaten until smooth.
2. The eggs must be divided into components. The yolks are immediately poured into the meat, and the whites are left aside.
3. Pour melted butter fat, cream into the main mass, add semolina. After this, the mixture must be processed again with a blender. The result should be a homogeneous and smooth puree, the consistency of homemade sour cream.
4. Beat egg whites with a pinch of salt until stable peaks appear. Then they carefully mix into the main mass. You cannot use a blender at this stage, otherwise the mixture will lose its airiness and fluffiness.
5. Oiled silicone molds need to be filled with minced meat from the previous step almost to the very top. Next, place them on a baking sheet with a thin layer of water.

The soufflé will be prepared at 170-180° for approximately 20-15 minutes.

Rules for serving dishes, decoration

The finished treat can be served either warm or cold. Pair it with delicious fresh vegetables.

Meat processing

How to make chicken soufflé? The recipe, like in kindergarten, requires careful processing of poultry meat. It must be rinsed thoroughly, and then placed in a pan of water and brought to a boil. After this, you need to remove the foam from the broth, salt it, cover it with a lid and cook for 40 minutes (if the fillet was fresh and young).

After the specified time, the white meat should be removed from the broth and cooled. Subsequently, it is necessary to remove the skin and remove all the bones. As for the pulp, it is recommended to chop it coarsely, so that later the product can be conveniently blended in a blender.

Chicken soufflé like in kindergarten

Chicken soufflé in the oven (the recipe for this option is published later in the article) is served for lunch in kindergarten. This is a treat from childhood.

What ingredients will you need?

For the dish you need to take:

• minced chicken – 570-600 g;
• eggs – 3 pcs.;
• butter fat – 45-50 g;
• whole milk – ½ tbsp.;
• salt, spices.

Step-by-step cooking process

The cooking process includes several stages:

1. Raw chicken eggs must be beaten until a lush, thick foam appears. Without turning off the mixer, you need to pour all the milk into them.

2. Next, the resulting liquid is combined with the finished minced chicken.
3. At the next stage, you need to add melted butter, salt and spices to taste to the main ingredients. Be sure to thoroughly knead the minced meat until it is as homogeneous as possible. You should get a soft soft mass.
4. Then the minced meat is transferred to a heat-resistant form and sent to the oven at 190-200°.

The treat will bake for approximately 55-60 minutes.

Rules for serving dishes, decoration

Before serving, the resulting soufflé must be cut into portions according to the principle of a pie. Each can be topped with your favorite sauce. For example, ready-made cheese or a mixture of sour cream, garlic, herbs, and salt. Delicious served with soufflé and a simple variation of tartar sauce made with mayonnaise, grated pickle, garlic and chopped dill.

Tender chicken soufflé: step-by-step recipe

There are several ways to prepare a delicious chicken soufflé. In this section we will present you the most popular recipe, which is often used by cooks in kindergartens and nurseries. Thanks to this method, you can quickly and easily prepare an incredibly tasty dish that not only your child, but also all family members will appreciate.

So, how to make chicken soufflé? The recipe, as in kindergarten, involves the use of products such as:

• fresh chilled chicken fillet – a little more than 300 g;
• large raw egg – 1 pc.;
• fresh milk, not too fatty – about 100 g (use for making milk sauce);
• light flour – approximately 10 g (use for sauce);
• butter – 10 g (use for sauce).

Dietary chicken soufflé

This recipe produces the most delicate soufflé, which you can even indulge in for dinner without harming your figure. Especially if fresh vegetables are served as a side dish.

What ingredients will you need?

For the dish you need to take:

• chicken fillet – 750-800 g;
• cream – 170-200 ml;
• eggs (large) – 2 pcs.;
• salt.

You can choose any mixture of seasonings for chicken meat. Since the recipe is dietary, you need to use low-calorie cream.

Step-by-step cooking process

The cooking process includes several stages:

1. The chicken fillet needs to be washed, removed from films, and dried. Next, it is cut into medium pieces and crushed in a blender bowl/passed through a meat grinder.

2. Mix the whites with a pinch of salt and beat with a mixer at maximum speed until strong, stable peaks form.
3. All the cream must be added to the minced meat. It is important to monitor its consistency and regulate the amount of dairy product. The mass should not be too liquid.
4. Then the whipped fluffy whites are carefully added to the minced meat. This should be done as in the case of a sponge cake, so that the mixture does not lose its fluffiness.
5. Next, the mass is transferred to a heat-resistant silicone mold.

It is best to steam a dietary soufflé (for example, in a special multicooker mode). The whole process will take approximately 40-50 minutes.

Rules for serving dishes, decoration

When the treat has cooled slightly, you need to carefully remove it from the mold and serve it, adding vegetables and herbs.

For a couple

• Cooking time: 1 hour.
• Number of servings: 2 pcs.
• Calorie content of the dish: 140 kcal/100 g.
• Purpose: hot dish/snack.
• Cuisine: French.
• Difficulty of preparation: easy.

Even a novice cook can prepare steamed chicken soufflé. This cooking method is considered one of the most successful; the finished dish is airy and appetizing. Chicken is also considered very beneficial for a growing body, so this treat is well suited for children. Below is a step-by-step recipe on how to prepare an airy meat soufflé.

Ingredients:

• green peas – 50 g;

• chicken fillet – 300 g;

• fresh pumpkin – 50 g.

Cooking method:

1. Prepare the chicken (rinse, dry), grind using a blender until smooth.

2. Cut the pumpkin into cubes, place in a colander, and drain the peas into it. Next, blanch the vegetables in boiling water for 4 minutes.

3. Using a mixer, beat eggs with cream. Place them in the minced meat, mix thoroughly.

4. Next, pour the blanched vegetables into the base.

5. Pour the base into a steaming bowl. Cooking time – 40 minutes.

6. The finished dish can be cut into portions or served whole.

Useful tips and tricks

The following tips will always help you prepare a delicious poultry soufflé:

• For such a dish you can use meat from any part of the chicken, but red meat - it is better to first boil it until tender;
• if you beat the prepared minced meat with a blender, the resulting dish will be more tender, fluffy, and airy;
• Do not bake the chicken soufflé for a long time so as not to dry it out (the optimal time is from 20 to 30 minutes).

Today, there are several dozen successful variations of the oven-baked chicken soufflé recipe. Among them there is a combination with vegetables, legumes, and various sauces.

Secrets and tips

Chicken fillet soufflé in the oven will always be successful if you know some tricks:

• for baking, it is better to choose molds with straight and smooth walls;
• Egg whites for whipping must be well chilled. Keep utensils and whisk clean and dry;
• add whipped whites to the minced meat in small portions, mix with gentle movements from bottom to top;
• You can fill out the form no more than three-quarters full. Then the soufflé will be quite high;
• Add a pinch of salt to the egg whites when whipping them, they will quickly become the desired consistency.