A recipe for supporters of proper nutrition, light and healthy dishes without frying and deep fat. Delicate chicken soufflé is suitable for a children's menu. It goes well with fresh vegetables, herbs, any side dish.
With a shortage of chicken meat, the total weight of minced meat is often increased due to grated raw vegetables and root crops: zucchini, potatoes, onions, carrots.
Chicken soufflé is baked in the oven by filling large or portioned heat-resistant forms. These can be silicone, ceramic, refractory glass containers or metal cocotte makers for julienne oiled from the inside.
Ingredients:
Chicken fillet - 500 g
Egg - 1 pc.
Parmesan cheese - 50 g
Vegetable oil - 10 ml
Salt, black pepper - to taste
Fresh herbs - for serving
Step by step recipe:
Step 1 - Take the groceries on the list. The best choice is the most dietary breast pieces. If necessary, remove the film, fat layers, necessarily - skin and bones. For the sake of preserving the taste of natural meat, do not add bread, crackers, flour products, starch and flour - poultry soufflé is not cutlets.
Step 2 - Wash the meat in cold water, wipe with a paper towel and cut into small cubes. Twist through a meat grinder (for a fine texture - two times) or in a chopper with a "knife" attachment until minced meat.
Step 3 - Separate the egg white from the yolk. Beat the whites with a mixer at maximum speed for about two minutes until fluffy, stable foam in a dry and clean glass, and add the yolk to the minced chicken immediately. Grate a portion of Parmesan or other mature cheese here. Throw in a pinch of salt (consider the presence of cheese) and ground pepper - exclude hot spices for babies. If you love a spicy scent, season with thyme, other aromatic herbs, nutmeg, coriander. Stir to distribute all additives evenly.
Step 4 - Lastly, introduce the airy protein foam - in two or three doses, gently stirring in a circle.
Step 5 - Transfer the viscous mass to pots greased with a thin layer of lean (or butter) butter. Bake in a pan with water (for steaming and juiciness of the meat soufflé) in a hot oven for about half an hour at 180 degrees.
Step 6 - Garnish with a branch of fresh herbs and serve the dietary chicken soufflé warm.
Bon Appetit!
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