Baked Chicken Soufflé
Made from simple ingredients, light and delicious, for the whole family! This baked chicken soufflé comes out airy, tender, and light. It fits many dietary restrictions, and you can even serve it to one-year-olds — they're sure to love it! Great for everyday meals and holidays alike. A wonderful dish!
Cooking method
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Step 1:
How do you make baked chicken soufflé? It's very quick and easy! First, gather the ingredients from the list. For a lean, light soufflé, use chicken breast fillet. You can use thigh meat instead, but that may change the calorie count.
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Step 2:
Wash and dry the chicken fillet. Trim off any bits of fat. To cook the chicken faster, cut each fillet in half.
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Step 3:
Put the chicken into boiling salted water. Bring it back to a boil and cook over medium heat for 5–7 minutes — just enough to cook the meat lightly while keeping it soft and tender. Lift the chicken out of the broth. For convenience, you can cut each piece into a few more.
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Step 4:
Grind the chicken through a meat grinder with the finest holes, or chop it in a blender.
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Step 5:
Separate the eggs into yolks and whites, taking care not to get a drop of yolk into the whites. The whites should be cold, and the bowl you whip them in must be clean and free of any water droplets. If any of these conditions aren't met, the whites won't whip into foam. Put the whites in the refrigerator while you make the sauce.
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Step 6:
Now make the sauce. You can use 10% cream instead of milk for a more delicate sauce and tastier dish, but keep in mind that this will change the calorie count.
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Step 7:
Melt the butter in a skillet over low heat. Add the flour and quickly stir it in.
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Step 8:
Pour in the room-temperature milk. Cook the sauce over the lowest heat at a steady simmer for 2–3 minutes, until thickened. If lumps form, press the sauce through a sieve.
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Step 9:
Add the milk sauce, yolks, salt, and pepper to the ground chicken. Mix thoroughly until smooth.
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Step 10:
Beat the egg whites with a mixer into a stiff foam.
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Step 11:
Gently fold the whipped whites into the chicken mixture.
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Step 12:
You should end up with a fluffy, airy, thick yet pourable mixture.
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Step 13:
Grease a baking dish well with butter. Spread in the chicken mixture and smooth the top. Bake the soufflé in an oven preheated to 350°F (180°C) for about 30 minutes, until set and golden on top. The exact baking time depends on your oven. Enjoy!
- You can use turkey instead of chicken. Just keep in mind that the cooking time and calorie count will change.
- Keep in mind that everyone's oven is different. The temperature and cooking time may differ from what's given in the recipe. To make any baked dish a success, take advantage of helpful information about how ovens behave!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
