Chicken soufflé like in kindergarten. Chicken soufflé, like in kindergarten: step-by-step recipes Chicken soufflé step by step

Chicken soufflé is one of the simplest and at the same time delicious dishes made from poultry meat. The entire preparation process can be divided into three main stages: grinding the components, beating and heat treatment of the resulting mixture. Let's consider several options for preparing this delicate dish, which even a novice cook can easily handle.

To begin with, you can try making a chicken soufflé, which is usually prepared in any preschool institution. Kids, as a rule, really like this tender and unusually soft dish.

In this case, for work you will need:

minced chicken fillet - 600 g;
cold milk - 100 ml;
butter - 50 g;
vegetable oil – 1 tbsp. l.;
eggs – 3 pcs.;
salt - according to taste preferences.

Cooking method:

Beat the eggs into a strong foam. Here it is better to use a mixer.
While continuing to stir, pour in the milk.
Add minced meat, salt and beat well again.
Add melted butter. Mix thoroughly until smooth.
Treat the inside of the mold with vegetable oil.
Transfer the prepared chicken mixture into it.
Place the pan in the oven for 1 hour, preheating it to 180 degrees.

The soufflé prepared according to this recipe turns out tender, aromatic and almost airy. For many, its taste will indeed be a pleasant reminder of a distant, carefree childhood.

Bake for the baby in the oven

A young mother often has to rack her brains when preparing a daily menu for her baby. After all, food for him should not only be tasty and healthy, but also soft and easy to chew. In this case, chicken soufflé in the oven for children will be an ideal option.

To prepare this dish you need to take:

chicken breast - 400 g;
sour cream - 100 g;
eggs – 2 pcs.;
salt - a pinch;
breadcrumbs - 40 g.

How to properly prepare a soufflé from these products yourself:

Rinse the meat well, dry and cut into cubes.
Place them in a deep bowl and puree with an immersion blender.
Break the eggs. Place the whites separately in a bowl and set aside. Add the yolks to the meat along with salt, sour cream and breadcrumbs. To stir thoroughly.
Beat the whites into a thick foam, and then add it to the chicken mass in several additions, carefully turning it with a spoon from bottom to top.
Grease the inside of baking pans with softened butter.
Pour the prepared mixture into them almost to the top (the soufflé will not rise much).
Bake for 35 minutes in the oven at 180 degrees.

The soufflé must be cooled before serving. Children will definitely love this dish, and they will certainly ask their mother to cook it again.

Steamed poultry

At a very early age, it is very important for children that all products that are used to prepare a particular dish retain their beneficial properties as much as possible.

Therefore, it is better to make steamed chicken soufflé.

In addition, you can simplify the recipe composition a little and use:

minced chicken - 1 kg;
cream - 200 ml;
salt – 1 tsp;
eggs – 2 pcs.

The soufflé preparation technology will remain almost the same:

Pass the minced meat through a meat grinder several times. Alternatively, you can use a blender for this operation.
Add eggs (yolks only), cream to the meat and mix everything thoroughly.
Beat the whites separately into a strong foam. Carefully add to the total mass. This should be done just before cooking.
Transfer the chicken mixture into a silicone mold (you can take one large one or several small ones).
Place it on the steamer rack.
Set the “Steam” mode and cook for 40 minutes.

All that remains is to transfer the still warm soufflé onto a plate and let it cool. You must act very carefully, since after heat treatment there remains a little liquid (broth) in the mold, which must first be drained.

Tender minced chicken soufflé

Using simple culinary techniques, chicken soufflé can be made a real decoration even for a holiday table. A recipe under the romantic name “Extravaganza of Taste” is suitable for this.

The following main ingredients will be required:

chicken fillet – 3 pcs.;
heavy cream (20%) - 200 ml;
eggs – 2 pcs.;
salt - to taste;
melted butter - 40 g;
frozen vegetable mixture - 400 g;
favorite seasonings - to taste.

Step-by-step instruction:

Grind the washed and thoroughly dried fillet in a meat grinder. To make the mixture more homogeneous, it is better to do this twice.
Boil water in a saucepan, add salt, and then place frozen vegetables in it for a few seconds, pouring them into a colander.
Add egg yolks, butter, cream, salt and selected seasonings to the minced chicken. Mix the products thoroughly.
Pour in the vegetables that have cooled to room temperature and distribute them evenly throughout the mixture with a spoon.
Beat the chilled whites until foamy. Add in portions to the prepared mixture.
Pre-treat the mold with oil.
Place the meat and vegetable mixture into it.
Bake in the oven at 200 degrees for at least half an hour.
Turn off the heat and leave the mold in the chamber for another 20 minutes.

During this time, the moisture that is released during baking will be absorbed into the soufflé. It will become more tender and juicy.

The finished dish in a plate can be sprinkled with chopped herbs and served with sour cream or sauce. In cross-section, it looks very impressive and resembles a bright colored mosaic.

Add rice to the dish

For variety, you can try making chicken soufflé with rice and aromatic spices. This dish is ideal for a healthy and balanced diet.

You will need the following set of ingredients:

chicken fillet - 0.3 kg;
egg – 1 pc.;
green salad leaves – 4 – 5 pcs.;
boiled long grain rice - 300 g;
butter – 50 g;
salt - a pinch;
pepper - to taste;
curry – 4 − 5 g.

The preparation of this soufflé differs little from the previous options:

Wash and dry the fillet with a napkin, and then grind it twice in a meat grinder.
Add pre-cooked rice.
Add egg yolk, curry, salt, pepper and mix thoroughly.
Separately, beat the egg whites until stiff peaks form. Gently mix it into the total mass. Add a little melted butter for flavor.
The mixture can be formed into small cutlets.
Cook in a double boiler for 15 - 20 minutes on each side.

In a soufflé bowl, you can decorate it with fresh chopped herbs and add your favorite sauce.

From boiled poultry meat

The taste of the soufflé will become even more delicate if the poultry meat is pre-boiled. Alternatively, you can use leftovers from last night's dinner for work.

Let's look at one original recipe for boiled chicken that will appeal to both adults and children.

The dish contains the simplest ingredients:

boiled chicken meat (boneless) - 500 g;
semolina - 50 g;
carrots – 1 pc.;
eggs – 2 pcs.;
salt – 0.5 tsp;
milk - 100 ml;
pepper - to taste;
butter - 50 g;
spices - to taste.

Preparing this dish is not at all difficult:

Grind the boiled meat in a blender. The mass will resemble a thick pate.
Lightly saute the peeled, grated carrots in oil and then add to the meat.
Add the rest of the ingredients into the total mass and beat everything thoroughly with a blender.
Transfer the air mixture into an oiled pan.
Bake in the oven for 35 - 40 minutes at 180 degrees.

This delicate soufflé will be an excellent option for a delicious dietary dish for the whole family.

No similar materials

If you have tried all the methods of cooking chicken, then master another one that will appeal to both adults and children. Prepare a tender and airy chicken soufflé.

How to cook chicken fillet tasty and simple? We offer an overview of several methods.

Method one

At home, you can prepare a soufflé like in kindergarten, which your little gourmet will love. You will need the following products:

300 or 400 g chicken fillet;
two chicken yolks;
15 g butter;
half a glass of milk (it is advisable to use fatty milk);
three tsp. flour;
salt to taste.

Instructions:

First, the fillet must be boiled until fully cooked. You can add a little salt to the water at the end of cooking.
Grind the boiled chicken fillet in a convenient way, for example, in a blender or using a meat grinder (it is better to pass the product through it twice to achieve maximum homogeneity).
Now soften the butter and add two tablespoons along with hot milk into the prepared minced chicken. Add the yolks, flour and salt there.
Beat the whole mass with a blender or mixer to make it more airy and tender.
Prepare the pan and grease the sides and bottom with the remaining butter. Pour in the chicken mixture.
Bake the soufflé at 180 degrees in the oven for about twenty or thirty minutes.

Method two

The soufflé will turn out even more tender and healthy if you cook it with the addition of vegetables. Here's what you'll need:

500 g chicken breasts;
medium sized onion;
150 g stalk celery;
two eggs;
a quarter cup of heavy cream;
20 g butter;
two tbsp. l. rice flour;
any greens to your taste;
a small pinch of nutmeg;
salt.

Description of preparation:

First you need to peel the stem celery and cook until soft in slightly salted water. Cool it and puree it using a blender.
Cut the chicken breasts into pieces of any size and pass through a meat grinder several times to obtain tender and almost uniform minced meat.
Finely chop the onion and fry in butter (leave a little for later greasing the pan) until it becomes completely soft and transparent.
Next, beat the eggs with cream until airy foam is obtained.
After thoroughly washing and drying, chop the greens.
Carefully add minced chicken into the creamy egg mixture, then celery puree, then fried onions with butter, rice flour, chopped herbs, and nutmeg and salt. Mix everything thoroughly or beat again.
With the remaining oil you need to grease the walls and bottom of the baking dish, then put the prepared mass into it.
The soufflé is baked at 170 or 180 degrees in the oven for approximately 35-40 minutes.

Method three

To get both a hot dish and a side dish, you can use this recipe. The following components will be required:

500 g chicken fillet;
two medium-sized potatoes;
two large chicken eggs;
half a glass of milk;
a piece of loaf or white bread;
a little oil;
salt, any seasonings.

Preparation:

Chicken fillet needs to be chopped. To do this, you can use a blender with sharp knives or a food processor. But in the end you should get the most tender and homogeneous minced meat.
After peeling and washing, grate the potatoes on a grater, preferably on a fine or at least medium grater.
Immerse the bread in milk and leave to soak.
Next, combine the minced chicken with grated potatoes, soaked and shredded bread (milk is also added), as well as egg yolks previously separated from the whites, a small amount of salt and seasonings. Whisk or vigorously mix everything until smooth.
In a separate container with salt, you need to beat the remaining whites to get a strong foam. Carefully add it to the rest of the ingredients, but do not beat it, but mix it carefully so that the airy protein mass does not fall off and the bubbles are preserved in it.
Now you need to put the mass into a greased form and bake in an oven heated to 170 degrees. The soufflé will be ready in about forty minutes.

Method four

You can get an exquisite restaurant dish if you make a soufflé of minced meat with olives and cheese. Here's what you need for this:

450-500 g minced chicken;
a tablespoon of butter;
2 eggs;
a third of a glass of cream;
a jar of pitted olives;
medium sized onion;
70-80 g hard cheese;
basil greens;
salt.

Instructions:

Place the minced meat, yolks separated from the whites, peeled and cut into several pieces, cream and basil into a blender bowl or food processor. Grind everything thoroughly to obtain a soft, homogeneous mass.
Separately, beat the whites with salt. You should have a stable airy foam. It must be very carefully introduced into the already prepared mixture of the remaining components. Mix the mixture very carefully so that the whipped whites retain their airiness. Then add the olives and distribute them throughout the mixture.
The bottom and walls of the mold should be greased with soft butter. Place your mixture in this container and place it in an oven preheated to 170 degrees for twenty-five minutes. Then take out the mold, sprinkle the soufflé with grated hard cheese and let it cook for another ten minutes to form an appetizing cheese crust.
A magnificent gourmet restaurant-quality dish is ready!

Method five

If you wish, you can make an amazing soufflé in a slow cooker. Prepare the following products:

500-600 g chicken fillet;
large carrot;
large onion;
70 g butter;
two cloves of garlic;
170-200 ml milk;
salt, seasonings.

Process description:

Wash the chicken fillet, cut into cubes or pieces of any other shape. The onion must be peeled and chopped or cut into rings (not necessarily thin). After pre-washing, chop the carrots using any method you choose, for example, with a knife. Peel the garlic too immediately and pass through a press.
Turn on the multicooker by selecting the stewing mode. Place butter in a bowl. When it is completely melted, place the chopped onions, chicken and carrots into the appliance. First cook them without a lid, and then simmer under the lid until fully cooked.
Remove all finished products from the multicooker and grind using a meat grinder or blender. Separately, whisk the milk with the eggs and combine this mixture with the chicken puree. Also immediately add garlic, seasonings and salt.
Next, grease the bowl of the device with a small amount of oil. Place the prepared mixture into it. Cover the slow cooker, select the baking mode and set the timer for twenty or twenty-five minutes.
The tender souffle in the slow cooker is ready, you can serve it!

Choose the recipe you like best and be sure to try making a tender chicken soufflé. You'll see: everyone will like it!

May 15, 2017 Olga

08.04.2018

We are accustomed to the fact that soufflé is something from the category of sweets. But you can serve it not only for dessert. To add variety to your home menu, prepare chicken breast soufflé in the oven. It turns out tender, airy and healthy. Maximum gastronomic pleasure and benefit, minimum harm and fat.

Boiled chicken soufflé in the oven fits perfectly into children's and dietary diets. A complete dish, rich in proteins, vitamins, micro- and macroelements, will give you great pleasure. And the recipe for making it is completely simple.

Ingredients:

chicken fillet – 1 piece;
eggs – 3 pieces;
classic natural yogurt – 0.1 liters;
cheese – 100 g;
premium wheat flour – 2 tables. spoons;
salt;
pasteurized cow's milk - 2 tablespoons. spoons;
unflavored vegetable oil - 1 teaspoon. spoon.

Preparation:

We will need one chicken breast. You can cut up the bird carcass or buy ready-made fillets.
We first defrost it naturally and prepare the remaining ingredients indicated in the recipe.
Cook the poultry fillet in slightly salted water until tender. Be sure to remove the film and remove the frame.
Cool the boiled brisket and cut it with your hands. Transfer to a container in a food processor or blender.
Grind until a mass of homogeneous structure is obtained. You can grind the brisket in a meat grinder. To make the souffle tender, you need to do this two or three times.
Break raw chicken eggs and carefully remove the yolks.
Pour the resulting protein mass into a bowl convenient for whipping. Add a pinch of fine grain salt.
In a convenient way, beat the egg white into a strong foamy mass.
Add the beaten egg whites to the chopped chicken breast.
Here we also add the yolks, sifted flour, and pour in pasteurized cow's milk (necessarily at room temperature).
Mix all components thoroughly until smooth.
Grate hard cheese on a medium grater.
We take convenient fireproof forms. You can take small ones so you can immediately prepare the soufflé in portions.
We cover the molds with aluminum foil, which we grease with refined vegetable oil.
Distribute grated cheese evenly on top.
Spread the remaining chicken mince and smooth the surface of the soufflé with a spatula.
We will need natural yogurt without additives, flavors or sweeteners. Pour it on top of the soufflé and distribute evenly.
Place the soufflé in the oven for a third of an hour.

When the soufflé has cooled a little, carefully remove it along with the aluminum foil from the mold.
Divide into portions and serve.

Cooking for the little ones

Are your kids reluctant to eat meat? A growing body needs strength, so mothers have to resort to tricks. Chicken soufflé in the oven for children turns out weightless, they will definitely like this dish.

Ingredients:

chilled chicken fillet – 500 g;
premium wheat flour – 4 tbsp. spoons;
softened butter – 50 g;
cream with a maximum fat content – 75 ml;
egg - 1 piece;
ground nutmeg, salt.

Preparation:

We wash the fillet. We remove the film and remove the cartilage.
Boil it until tender and cool.
Using any convenient method, grind the boiled chicken breast to a minced texture.
Add room temperature cream and softened butter to the resulting mass.
Actively mix all ingredients.
Sift the flour and add to the prepared mass.
Immediately add finely ground salt and ground nutmeg. For older children, the soufflé can be seasoned lightly with a mixture of ground peppers.
Mix everything well so that we get a mass of homogeneous structure.
Separate the yolk from the egg. Beat the whites into a foamy mass.
Add the beaten egg whites and yolk to the chicken mixture. Stir everything again.
We take a convenient form, you can take small silicone molds for making cupcakes.
If necessary, grease the molds with softened butter.
Spread the prepared mixture and level the surface with a silicone spatula.
Place the soufflé in the oven for 25 minutes. We will bake it at a temperature of 180°.

You can diversify your diet table with a soufflé made from chicken breast. The nutritional value of such a dish is 100 kilocalories per 100 g. You can add green beans, green peas, and fresh tomatoes to it. We will use zucchini in this recipe.

Ingredients:

young zucchini fruits – 1-2 pieces;
chilled minced chicken – 700 g;
sea salt, a mixture of ground peppers;
chicken egg - 1 piece.

Preparation:

To prepare a dietary soufflé, we need young zucchini fruits. We peel them and grind the pulp on a fine grater.
If there are large seeds in the zucchini, be sure to remove them.
We prepare our own minced chicken from breast meat. Grind the poultry fillet in a meat grinder or blender.
Combine the zucchini mass with chilled minced chicken.
Add sea salt and a mixture of ground peppers.
Break a raw egg and separate the yolk.
Add a pinch of fine-grained salt to the protein and beat thoroughly with a whisk until a foamy mass is obtained.
Add the beaten egg white and yolk to the minced chicken.
Knead thoroughly again until smooth.
Transfer the prepared mixture into a silicone mold.
Place the soufflé in the oven, preheated to a temperature threshold of 190°.
We will bake for half an hour.
The prepared soufflé is best served with greens.

There are dishes that we remember from childhood. This taste could only be felt in kindergarten, because at home they cooked it completely differently. And when we become adults, we often return in our memory to those taste sensations, and when we become parents, we often want to cook for our child a dish that we associate with our childhood. Such dishes also include traditional chicken soufflé.

Features of the dish

Like any other soufflé, chicken soufflé is a dish of classic French cuisine. From French, the word “soufflé” can be translated as “airy”, “inflated”. How, you ask, did a dish of French cuisine get into the diet of an ordinary Soviet citizen? Everything is very simple: in the USSR, when adopting standards for baby food in preschool and school institutions, they primarily assessed not the cooking technology, but the energy value, calorie content and digestibility. Chicken soufflé turned out to be dietary, but at the same time nutritious, hypoallergenic, and suitable for children from a very early age. In addition, it is absorbed due to its airy and delicate texture. This is how beautiful portions of soufflé ended up on the table of kindergarten students.

Preparing the dish does not require a top-class chef's diploma or a certificate as a specialist in French cuisine; soufflé recipes “like in a kindergarten” are very simple and accessible to everyone. In technology, they are very similar to preparing a meat casserole, but the resulting soufflé will differ from it in texture and lightness. The dish does not require any exotic products; to prepare it you will need the dietary and most tender part of the chicken - chicken breast.

You can prepare the soufflé in any of the ways convenient for you - bake in the oven, cook in a double boiler or place in a slow cooker.

When people hear the word “soufflé”, for some reason they mostly imagine a sweet, a dessert, a cake. But this culinary concept is much broader - Souffle is prepared from any meat, poultry, fish, vegetables, mushrooms, dairy products. But today we will focus on only one soufflé that will remind you of the tastes from distant childhood - chicken. We will prepare it step by step in several ways.

Selection and preparation of ingredients

To prepare the soufflé, you will need to choose a high-quality chicken breast, which would be optimal for baby food. A good breast contains little fat, no more than 1.1 grams per 100 grams of product, but is rich in protein (almost 24 grams). The needs of children who are constantly growing are high. The dish is also suitable for people who are on a therapeutic diet or are puzzled by weight loss.

Unfortunately, today there are many types of product on store shelves, the manufacturers of which give them estrogens and steroids to accelerate the growth of chickens, and feed the chickens with antibiotics for better survival. But all this is a rather expensive way to raise poultry and get meat, and therefore only large producers can handle it.

Thus, it is better not to buy large, meaty factory-made breast from well-known manufacturers for children's soufflé. Give preference to products from small producers and private farmers. In addition, observe the following rules for choosing a soufflé product:

the packaging must be intact and not swollen;
high-quality breast has a pinkish tint, there is no yellow or bluish color;
the smell should be neutral;
It is difficult to determine the presence of hormones, but know that breast sizes exceeding 300 grams are a clear sign of saturation with hormonal drugs, since normally breast fillet weighs no more than 150-200 grams;
there should be no white stripes on the breast; this is a sign of uneven growth of the bird due to the presence of hormones in its diet;
press the chicken fillet with your finger - there should be no indentation left.

Wash the chicken breast thoroughly, remove the skin, and dry with a napkin. This ingredient is the main one. The rest do not require careful selection; it will be enough to ensure that the products are fresh.

At what age can it be given?

Chicken souffle according to traditional “children’s” recipes can be given to children from 9-10 months in small portions. After a year, this dish can be given with almost no restrictions. Children usually respond very well to tender and airy soufflés. Even if the baby is not very good at eating pureed meat and meat dishes, he will definitely like the soufflé. This is an easy way to feed your little one.

Best Recipes

You can prepare the dish for breakfast or lunch and serve with a side dish. You can make a child’s afternoon snack like this, or you can make chicken soufflé for dinner and serve with vegetable puree. In any case, it will be tasty, beautiful and very healthy.

Classical

Important! You should not choose skim or low-fat milk for this dish. Optimally - a product with medium fat content (2.5%).

Cooking stages.

Wash the breast, free it from films and skin, dry it with a napkin and mince it. Pass through a meat grinder 3-4 times to avoid large inclusions of meat in the soufflé.
Chicken eggs need to separate the whites and yolks. Beat the whites until stable peaks form, and the yolks until smooth and whitish. Gently combine the whites and yolks in one bowl and stir with a spoon.
Add milk, previously warmed to room temperature, to the eggs.
Add the resulting milk-egg mixture to the minced meat and add salt. After this, the mass must be beaten again with a mixer.
The prepared piece of butter should be melted in a saucepan and added to the beaten minced meat with the rest of the ingredients.
A baking dish (one or several small ones) needs to be greased with sunflower or olive oil and our whipped mixture should be placed into it.
In an oven preheated to 180 degrees in advance, the soufflé will bake and not burn; the main thing is to try not to open the oven until ready, so that the soufflé does not sink under the influence of cold air. Bake for an hour.

The dish can be served hot or cold, you can cut it into portions or serve it baked in small portion forms. The dish goes well with mashed potatoes, boiled rice, and vegetables prepared in any way.

"Golden Chicken"

This soufflé will delight you not only with its delicate taste, but also with its beautiful golden-orange color, since carrots are included in the dish. The cooking technology changes somewhat. To prepare you will need:

fresh carrots - 60-70 grams;
chicken fillet - 650-700 grams;
good quality baking flour - 2 tablespoons;
fresh and large chicken eggs - 4 pieces;
butter - 120 grams;
kefir - 250 ml;
salt to taste.

Cooking stages.

The chicken fillet needs to be washed, removed from skin and films, and boiled.
The boiled breast is cooled and passed through a meat grinder 3-4 times to make the mass homogeneous.
Separate the yolks from the whites. Add the yolks immediately to the minced meat and salt the resulting mass. Place the whites in the refrigerator for now.
Carrots are washed, peeled and grated. Whether you choose a large or small grater is up to you. It all depends on how the child feels about carrots in general. If you don’t like it, you can grate it finely. Then the child will not realize that there are useful, but so unloved, carrots in the finished dish.
Melt the butter and place the grated carrots in a saucepan with it. Cover over low heat and simmer until relatively soft, about 10 minutes.
Place the prepared flour in a dry frying pan and fry until pinkish. Then little by little start adding kefir into the flour in a thin stream, stirring constantly so that there are no lumps.
Mix everything prepared together and beat with a mixer.
It's time to work on the whites - beat the cold whites, gradually increasing the speed of the mixer until stable “peaks” form. Spoon the whipped whites into the minced meat and mix.
The oven should be preheated at the end of all manipulations with the products, the temperature should not exceed 180 degrees. It is recommended to bake for about half an hour.

Important! This soufflé is served chilled or slightly warm. When hot, it will be difficult to cut - it will not hold its shape. Wait for the dish to cool, cut and serve with any side dish or salad.

Soufflé “Tender”

This dish is very healthy, especially for kids, as it contains fiber-rich zucchini. But in the finished dish, the vegetable is practically indistinguishable, and therefore parents do not have to worry that their child, who does not like to eat vegetables, will refuse dinner only on the basis that the soufflé contains vegetables that he hates. This type of chicken souffle cooks faster than others - about an hour.

You will need:

a small zucchini or part of a zucchini weighing about 400 grams;
chicken fillet - half a kilogram;
unsweetened (preferably natural) yogurt or thermostatic yogurt - 1.5 tablespoons;
chicken egg - 1 piece;
salt to taste.

Cooking stages.

Rinse the fillet well and dry it with a napkin, cut the poultry meat into cubes and turn through a meat grinder several times until you obtain a homogeneous and tender chicken mass without inclusions.
Peel the zucchini, remove seeds and peel, cut into large cubes and also turn through a meat grinder several times. Drain off the excess juice that forms when making vegetable puree.
Mix the zucchini and minced meat, add the egg and salt.
Add yogurt into the resulting mass with a spoon, stirring.
The resulting mass should be spooned into baking pans or poured into one shallow pan.
Place the pan in a preheated oven and bake at 180 degrees for about 50 minutes.

The dish is served warm or chilled with any side dish or as an independent dish.

"Gourmet Chicken"

This dish is universal - you can cook it in any way convenient for you: in a slow cooker, steamer or oven. It all depends on your preferences and availability of free time. If time is tight, it’s better to choose a multicooker; it will prepare the soufflé while you go about your business. To prepare you will need:

potatoes - 150 grams (preferably young);
breast - 600 grams;
low-fat cream - 100 ml;
raw egg - 1 piece;
a piece of white bread;
salt to taste.

Cooking stages.

Clean and napkin-dried fillets are cut into pieces and minced in a meat grinder. As in all previous recipes, it is important to ensure that the consistency of the minced meat is as uniform as possible, and therefore twist several times.
Remove the crust from a piece of white bread and soak in cream.
Minced chicken should be salted and beaten yolk should be added to it.
The white remaining after separating the egg is whipped into a foam and carefully mixed into the resulting mass with a spoon, and bread soaked in cream is added.
Place the mixture in a greased baking dish and bake in a well-heated oven for 50 minutes. In a multicooker in the “Baking” mode or in a double boiler for an hour.

The dish can be served hot or cold, as an independent dish or with a side dish.

Soufflé with cranberries

This dish combines the noble sourness of cranberries and the tenderness of chicken soufflé. This combination will please both adults and children.

You will need:

minced chicken or fillet (500 grams);
egg - 1 piece;
vegetable oil - teaspoon;
fresh or thawed cranberries (50 grams).

Cooking stages.

Both the finished minced meat and whole pieces of breast should be passed through a meat grinder several times so that the resulting mass is smooth without pieces of meat.
Add the egg and salt to taste, beat the resulting mass with a mixer.
Spoon the resulting mixture into each greased mold, and insert a few cranberries into the center of each mold with the tip of a spoon.
Bake in the oven for about an hour until golden brown.

Serve with mashed potatoes, rice, buckwheat. It is better to cool the dish first.

Simple and effective tips will help you prepare a soufflé the way it was in kindergarten.

Always place your soufflé in a well-heated oven, otherwise the dish will not rise as you would like. During cooking, try not to open the door so as not to cause the soufflé to “fall”.
If you add mushrooms to the soufflé, you must first boil or fry them and be sure to grind them through a meat grinder.
Be careful when beating the egg whites for the soufflé. If you don't finish them or overdo it, the soufflé won't be fluffy. The correct stage of readiness of the proteins for preparing the soufflé is determined by the tilt of the bowl - they do not drain. You can add one drop of lemon juice to cold raw protein, then the protein will whip faster and stronger.

Sour cream sauce can be used as an excellent sauce for the resulting dish. If desired, it can be supplemented with herbs.

To learn how to cook chicken soufflé in the oven like in kindergarten, watch the following video.

Tender chicken soufflé, like in kindergarten, is a dish that is impossible not to love. We remember it from childhood, and the taste of soufflé in one kindergarten can be 100% identical to the taste from another kindergarten, regardless of its location.

Question: how do different chefs manage to cook a dish that tastes the same? According to the technological map, which is an integral part of public catering! When I looked at this very technological map, I had an unbearable desire to “reproduce” this wonderful children's dish in my kitchen. The members of the jury are the daughters.

Product name – boiled chicken soufflé. Type of processing – baking. Recommended serving for children: 70-80 g.

We will prepare the ingredients according to the technological map for preparing dishes for baby food.

Boil chicken meat in salted water until cooked. I'll use chicken breast. Remove the skin from the chicken. Let's pass the chicken pulp through a meat grinder twice.

Preparing the soufflé dressing. The flour needs to be dried in a dry frying pan. Then dilute it with hot milk and cook for 10 minutes while stirring over low heat - we get a white sauce for “stuffing”. The sauce must be cooled slightly and strained.

Add the sauce to the minced chicken.

Mix.

Add melted but not too hot butter. Separate the yolk and white from the egg. First add the yolk to the minced chicken.

Let's mix. Beat the whites into a thick foam. Add to the minced meat.

Mix carefully so as not to disturb the airy consistency of the future soufflé.

Grease a baking dish with butter. Distribute the chicken mixture in the pan. Level with a spatula or silicone brush.

We will bake the chicken soufflé as in kindergarten in a preheated oven until a crust forms (about 15-20 minutes). Heating temperature - 240°C. The result is a homogeneous, tender soufflé with a loose consistency and taste characteristic of a set of products.

"Soufflé for an A!" - words of the eldest daughter. The younger one thought it was too tasty - not the same as in kindergarten. For her, I baked a soufflé in a small ramekin.