Diet souffle of boiled chicken fillet with egg and butter

Step-by-step cooking

1. Step 1:

   

   For this casserole, I chose a chicken breast without skin. But you can also use chicken thighs. In any case, the chicken must first be boiled in salted water until ready. If you had a breast on the bone, then separate the meat from the bones. Cut the meat into pieces so that they fit into the meat grinder without any problems.

2. Step 2:

   

   Pass the boiled meat through a meat grinder using a grate with large holes.

3. Step 3:

   

   Then transfer the minced meat to the meat grinder tray for pre-feeding the products. It will be more convenient to work this way by simply pushing the minced meat with a pestle. And the meat grinder will not run idle.

4. Step 4:

   

   Pass the minced meat through the meat grinder again. This time using a nozzle with the smallest holes.

5. Step 5:

   

   Preheat a dry saucepan. And pour the flour to fry. Fry for a few minutes, until a characteristic nutty smell forms.

6. Step 6:

   

   Pour milk into a saucepan and, stirring constantly, bring the sauce to a weak thickening. It will be needed to give the minced meat a more liquid consistency.

8. Step 7:

   

   I couldn't break the lumps of flour to the end, so I additionally rubbed the sauce through a strainer. Stir the sauce into the minced meat.

9. Step 8:

   

   Then add the melted, but slightly cooled butter.

10. Step 9:

    

    Wash the eggs and separate the whites from the yolks. Add the yolks to the minced meat. Add salt and mix.

11. Step 10:

    

    In a bowl with cold proteins, add a pinch of salt and whisk them to soft stable peaks. First at a low speed of the mixer, and then gradually increasing the speed as the protein mass increases in volume.

12. Step 11:

    

    Gently mix the proteins, working with a spatula according to the scheme: from the edges to the center and from the bottom up. So the minced meat will be additionally enriched with air. Grease the bottom of the baking dish with butter. Transfer the minced meat and smooth the surface. Bake the souffle in the oven at 180-200 degrees for 30 minutes.