How to cook chicken soufflé. Meat soufflé for a child is like in kindergarten - remember your childhood! Meat soufflé recipes for children like in kindergarten chicken

Interesting 19.10.2023

Interesting

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 pan 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 guests and household members? Make them this soft and airy chicken soufflé in the oven. It can be called chicken cake. It tastes like it just melts in your mouth. It is delicious both hot and cold. You can serve with sour cream, vegetables or crushed potatoes. Or you can just make a sandwich.

I offer you 2 chicken soufflé recipes. One is very simple, made from chicken breast with carrots. You'll have to tinker a little with the second recipe. But I think you will be very pleased with the result. The taste is richer and more interesting. Here we will use dark chicken meat from the legs and walnuts. Both recipes are prepared in the oven.

A simple recipe for chicken soufflé in the oven.

Ingredients:

chicken fillets 2
eggs 2
carrot 1
cream 100 ml.
garlic 1 clove
flour 2 spoons

Preparation.

Boil chicken fillet in salted water. Chop in a blender until mushy.

Break the eggs, add cream, beat. Add flour and chicken. Mix everything thoroughly.

Grease the mold with oil. Lay out our semi-finished product in layers with carrots.

Bake for 30 minutes in the oven at 180 degrees. This is what a chicken soufflé prepared according to this recipe looks like in cross-section.

Take a look and, you may also like it.

And now original recipe for chicken soufflé in the oven.

Ingredients for soufflé:

meat from 5 legs. It will be more than a kilogram. A good dinner for the whole family. But I was going to cool some of it for the future. I love chicken for its waste-free nature. Bones, as a matter of course, are useful for broth;
You need one onion, but a large one. You can add celery and parsnips if you like these seasonings;
garlic, 2 large cloves or to your taste;
peeled walnuts, one large handful of a woman's hand;
100-150 ml cream;
eggs 2 pieces;
salt, pepper, ginger or those spices and seasonings that you like.

Preparation of the original recipe.

In a frying pan, sauté the onion and garlic, pour cream over it and evaporate a little. This is what will add flavor to the chicken. Often butter is added to minced chicken to make it softer. I also added it before. But I noticed that when you take meat from the legs, and not the fillet, during the cooking process a large amount of rendered fat accumulates in the mold. Since I bake in deep pans, it turns out that the meat is cooked directly in this rendered fat. Cream is added to the minced meat anyway. There is absolutely no need for oil there, in my opinion. This is already too much.

At the same time, grind the meat. When there is only one meat, it spins in the processor in a lump and is not very chopped. But as soon as we add cream with onions and garlic, the process immediately becomes more fun and easier. During the grinding process, add two yolks to the minced meat.

Salt and pepper the minced meat. I like to add dried ginger for a spicy kick. If you have fresh ginger, it’s good to sauté it a little with onions.

I roast the nuts in a frying pan to enhance their flavor and make the texture more crumbly. Add to the minced meat.

Lastly, beat the egg whites into a thick foam. We add them to the minced meat as the last ones and carefully mix them in in a circular motion from bottom to top and without fanaticism, so that the egg foam, which should give the souffle airiness, does not fall off.

Transfer to form. If you prepare the soufflé as a hot dish, it is better that the molds are already portioned. Cutting it while hot is not very convenient. Round muffin tins work very well. If the molds are silicone, that’s generally great. The hot soufflé is taken out of them at a time. My soufflé was prepared two in one, both hot and cold. Therefore, the shape is like a “brick”. If the mold is metal, with slots, then it is better to line it with baking film and additionally wrap the outside with several layers of foil to seal it. If it’s silicone or glass, lay it out just like that. If you are preparing a large volume of soufflé in one bowl, then it is better to cover the top with foil, but not tightly, but leaving a fairly large air gap between the meat and the foil. This will prevent moisture from evaporating over the rather long cooking time. For small ramekins the cooking time is short and you don’t need to cover them.

Place the mold in a container with water and put it in the oven at 160 degrees for as long as it takes to cook. Here everyone already knows their oven better. I used to focus on experience, smells and intuition. Now I just bought a meat thermometer. For chicken, the temperature should be 80 degrees. I also like that when you stick a thermometer in, you can immediately see whether juice is released or not and what color it is. As an additional guarantee of readiness, especially for chicken, with its inherent salmonella, or for pork, it will not be superfluous.

Chicken soufflé in the oven according to this recipe is not as dietary, but in my opinion, more juicy. By the way, it’s also very good served cold. This makes an excellent version of chicken sausage or ham. Only then there is no need to beat the whites into foam and it is better to chill them under pressure. The cut looks like this.

Bon appetit everyone!

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 cooked 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 both in therapeutic diets and in a diet 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!

Souffle is not only a sweet dessert, as we are used to, but also a completely independent dietary dish, which you can enjoy even late at night. From such a seemingly small amount of ingredients you get as many as 4 servings of a wonderful, healthy and nutritious soufflé!

Ingredients

Dietary chicken soufflé recipe

Peel the chicken breasts, rinse under cold water, cut into small pieces and pass them through a meat grinder. Cut the onion into small pieces. Separate egg whites from yolks.
Beat the resulting minced breast meat, as well as chopped onions, yolks, milk or cream (whatever you like), butter, salt and spices in a blender until smooth.
Beat the whites with a pinch of salt separately using a mixer, guided by the following rules: the dishes should be clean and dry, and the whites should be chilled, without any admixtures of yolks (otherwise they will not beat). Carefully add the resulting protein mass to the chicken pate.
Place the soufflé in pre-prepared molds, greased with butter, and place in an oven heated to 180 degrees for 15–20 minutes. The oven cannot be opened all this time, otherwise the mixture will fall off.
Remove the finished soufflé from the oven and let it cool slightly. Carefully remove the mass from the mold and place it on a plate decorated with herbs and fresh vegetables. A delicious dietary dish is ready to eat!

Tip: the soufflé can also be eaten completely cold, using it as a pate for bread.

A new recipe for those who are nostalgic for the kindergarten menu. In addition to cottage cheese casserole and omelet, there was another dish that was worth going to kindergarten for - chicken soufflé. A mega-dietary product with a delicate structure and a very pleasant taste. Reproducing the recipe one-to-one turned out to be difficult. It seems that the employees of preschool institutions treasure the exact recipe like the apple of their eye. I scoured the entire Internet, tried a bunch of recipes and eventually found an option that was as close as possible to that taste. I’m sure that once you try it, you will say that this is exactly the same soufflé as in kindergarten. My recipe is made from chicken fillet, since this is the healthiest and most dietary part of the chicken. You can also use drumsticks, thighs and other parts according to your taste.

Ingredients:

Chicken fillet (breast) – 500 gr. (or 300 grams of boiled chicken meat)
Butter – 1 tbsp (heaped) + 1 tsp. (for greasing molds)
Egg – 2 pcs.
Wheat flour – 3 tbsp.
Milk – 100 ml.
Salt – 1.5 tsp.

Method for preparing chicken soufflé as in kindergarten:

You can prepare chicken soufflé either in portioned molds or in a large general form (or baking sheet). I cooked in portioned ceramic molds. Each diameter is 9 cm, height is 5 cm.

Boil the chicken fillet in water until tender (about 40 minutes). I take the meat out onto a plate. Let it cool a little.

You can initially use already boiled chicken meat. It should be 300 gr.

I separate the egg whites from the yolks. I split and place the chicken fillet into a large blender bowl. I add the yolks, butter, flour and milk.

Beat at high speed until smooth (I beat for about 7 minutes). Transfer the resulting mass into a deep bowl.

Pour the egg whites into another deep bowl and add 1.5 tsp. salt and beat with a mixer until stable foam (peaks). It took me 5 minutes to beat.

I combine 2 mixtures.

I stir with a spoon. This must be done carefully, with movements from top to bottom. This is necessary so that the protein foam does not settle, but rather makes the chicken mass airy and tender.

Grease baking pans with butter (1 tsp)

I spread the chicken mixture into the molds, filling them 2/3 full.

I bake chicken soufflé in an oven preheated to 180 degrees for 40-45 minutes. If you are baking a larger quantity or in a larger pan, you will need to increase the baking time.

When the baking time is over, you can leave the molds in the oven for a couple of minutes with the door slightly open. This is necessary so that the soufflé does not settle (there should not be a sudden change in temperature). I let the finished soufflé cool slightly and remove the soufflé from the mold (turning it over onto a plate).