Boiled chicken soufflé for children. A step-by-step recipe for making chicken soufflé with a photo. We bake in the oven

Should be kept by all young mothers and housewives in their cookbook. After all, such a dish is great for feeding a baby who finds it difficult to chew sinewy meat, and he needs food of a puree-like consistency.

Tender chicken soufflé: a step by step recipe

There are several ways to make a delicious chicken soufflé. In this section, we will present you the most popular recipe that kindergarten and nursery chefs often use. Thanks to this method, you can quickly and easily prepare an incredibly tasty dish that will be appreciated not only by your child, but also by all family members.

So, how to make chicken involves the use of products such as:

• fresh chilled chicken fillet - a little more than 300 g;
• large raw egg - 1 pc .;
• fresh milk, not too fatty - about 100 g (use for making milk sauce);
• light flour - about 10 g (use for sauce);
• butter - 10 g (use for the sauce).

Meat processing

How to make chicken soufflé? The recipe, like in kindergarten, requires careful processing of poultry meat. It must be thoroughly rinsed, and then put in a saucepan of water and brought to a boil. After that, remove the foam from the broth, salt it, cover with a lid and cook for 40 minutes (if the fillet was fresh and young).

After the specified time has elapsed, the white meat should be removed from the broth and cooled. Subsequently, it is necessary to remove the skin from it and remove all the bones. As for the pulp, it is recommended to chop it coarsely so that in the future it is convenient to beat the product in a blender.

Making milk sauce

Soufflé, like in kindergarten, requires the obligatory use of a delicious milk sauce. To prepare it, you need to take a small saucepan and slowly melt the butter in it (so as not to burn). Further, the dishes with cooking oil must be removed to the side and light flour must be added to it. By mixing the ingredients well, you should achieve the complete disappearance of all lumps.

After the described actions, warm low-fat milk must be slowly introduced into the resulting mass. In this case, the products should be constantly mixed, achieving a uniform consistency.

Finally, put the saucepan with milk sauce on the fire again and bring the contents to a boil. Within 2 minutes, the ingredients must be actively mixed, and then removed from the stove. This process will help thicken the sauce.

Mixing the ingredients

To make a delicious kindergarten soufflé, you need to use a good blender. Previously boiled chicken fillet, as well as milk sauce and egg yolk should be placed in its bowl. All components must be thoroughly whipped until smooth. After that, it is necessary to introduce egg white to them. However, it should first be whipped until a strong and persistent foam. It is thanks to this ingredient that the chicken soufflé will become fluffy, tender, soft and very tasty.

If desired, you can add a little salt to the finished mass to taste.

Heat treatment

Now you know what to do to make a chicken soufflé. The recipe, like in kindergarten, recommends cooking this dish in a double boiler. After all, this is the only way you will get a very tender and nutritious lunch that will be useful for your child.

Thus, the rice bowl should be thoroughly greased with olive oil, and then the previously cooked mass of chicken breasts, eggs and milk sauce should be laid out. Having put the container in a double boiler, it is required to close it tightly and set the timer for 27 minutes. During this time, the soufflé should completely set.

How to serve at the dinner table?

As you can see, there is nothing difficult in making chicken soufflé at home, as in a nursery / kindergarten. After the steamer has finished its work, remove the rice bowl and cool the contents slightly. Next, the soufflé needs to be cut into portioned pieces and put on saucers. It is advisable to present such a dish to the table along with sweet jelly or tea. Enjoy your meal!

Delicious chicken soufflé recipes in the oven

Above, we looked at the classic version of how to cook chicken soufflé in a double boiler for young children. If you want to feed all members of your family with this dish, then we suggest making it a little differently. In kindergarten, this lunch is served in older groups, as it turns out to be a little rude.

So, we need:

• medium potatoes - 2 pcs.;
• chicken fillet without skin and bones - about 400 g;
• large raw eggs - 2 pcs. (yolk and white are used separately);
• unsweetened white bread - 1 small slice;
• low-fat milk - ½ cup;
• iodized salt - use to taste.

We prepare products

How to make an unusual chicken soufflé? The chicken soufflé, the recipe for which we are considering, is made no more complicated than the previous dish. To begin with, white poultry meat should be thoroughly washed, and then put in a blender and chopped into a homogeneous gruel. Next, you need to peel the raw potatoes and grate them on a large grater. As for the bread, then it must be broken into pieces, put in a deep bowl and covered with low-fat milk. The flour product must be thoroughly soaked.

Among other things, it is required to separate the whites and yolks into different dishes. The last ingredient can be added immediately to the meat. The first one must be strongly whipped with a mixer or a regular whisk.

Preparing the meat base

After processing all the ingredients, in one bowl, combine chopped chicken breasts, egg yolks, white bread soaked in milk, salt and grated potatoes. Having received a homogeneous meat mass, it is necessary to introduce proteins whipped until a strong foam. As a result, you should get a very lush and delicate base, which should be heat treated immediately.

We bake in the oven

Before placing the meat mass in the oven, it should be laid out in a greased dish. By the way, some housewives prepare soufflés in muffin dishes.

Thus, the filled form or molds must be sent to a preheated oven. It is advisable to bake the chicken soufflé for half an hour at 180 degrees. During this time, the dish will become lush and very tasty.

Serving soufflé to the dining table

After making a soufflé from chicken and potatoes in the oven, it should be cooled slightly, and then cut and put on plates. In addition to such a dinner, you can present any side dish (buckwheat, rice, stewed vegetables, etc.). Bon Appetit!

Nutritionists recommend chicken soufflé as a product of exceptional value as part of therapeutic diets. Pediatricians recommend it even to the smallest gourmets. However, healthy adults will not give up on a delicious soufflé. Including those who are losing weight - after all, chicken fillet contributes to weight loss.

Chicken soufflé has a delicate crumbly structure, cut like a pie and served in any way: triangles, squares, ovals. Serving is especially important if you decide to prepare it for guests and children.

Exit: 12 soufflés / Active time: 20-30 minutes / Total time: 40 minutes

Ingredients

• 2 medium potatoes
• 1 chicken fillet (skinless)
• 2 eggs (2 yolks and 2 whites are used separately)
• 1 slice of white bread
• ½ tbsp. milk
• salt to taste

Preparation

1. This recipe is butter-free, that is, it is designed for losing weight and adhering to a low-fat diet. Its calorie content is very low.
2. But you can try a more nutritious chicken soufflé recipe by adding 75 grams of butter per 500 grams of fillet. The oil must be softened and added to the rest of the ingredients, mixing thoroughly with them. Butter can be substituted for cream.
3. An approximate alternative list of products (especially good in baby food): 500 grams of chicken fillet, 2 tbsp. l. butter, 4 tbsp. l. milk, 2 eggs, 3-4 tsp. flour, salt to taste.
4. Some housewives, before preparing a chicken soufflé, soak the fillet in milk for two hours - then the meat turns out to really melt in the mouth. But for this you need to have time, the given recipe is quick and easy to prepare.
5. The souffles, laid out in tins, can be greased with yolk before placing in the oven - just as we do with baked goods.
6. You can also cook this dish in a frying pan or baking sheet of any size and shape, previously greased with olive oil mixed with butter, or only olive oil. Then the soufflé will not have a compact "cake shape", but it can be cut like a cake.
7. You can add finely chopped greens and bell peppers to minced meat.
8. Chicken soufflé is often served with sauce. It is prepared simply: 2 tablespoons of flour are mixed with a spoonful of butter and the milk remaining after soaking the chicken (if any). All this is salted, sweetened to taste and served in a separate gravy boat.
9. Another ingredient that is very suitable for soufflés is walnuts or almonds. Approximately 50 g of these nuts will make the dish taste exceptional. After removing the soufflé from the oven, sprinkle it with finely chopped nuts.

08.04.2018

We are used to the fact that soufflé is something from the category of sweets. But not only for dessert, you can serve it. For a variety of homemade menus, prepare a chicken breast soufflé in the oven. It turns out to be tender, airy and healthy. Maximum gastronomic pleasure and benefits, minimum harm and fat.

Boiled chicken soufflé in the oven will ideally fit into children's and dietary rations. A complete dish, rich in proteins, vitamins, micro- and macroelements, will give you great pleasure. And the recipe for its preparation is completely simple.

Ingredients:

• chicken fillet - 1 piece;
• eggs - 3 pieces;
• classic natural yogurt - 0.1 liters;
• cheese - 100 g;
• wheat flour of the highest grade - 2 tablespoons. spoons;
• salt;
• pasteurized cow's milk - 2 tablespoons. spoons;
• unflavored vegetable oil - 1 tsp. spoon.

Preparation:

1. We need one chicken breast. You can cut a poultry carcass or buy a ready-made fillet.
2. We defrost it in a natural way and prepare the rest of the ingredients indicated in the recipe.
   
3. Cook poultry fillets in slightly salted water until tender. Be sure to remove the film and remove the frame.
4. Cool the boiled brisket and cut it with your hands. We transfer to the container of a food processor or blender.
   
5. Grind until a homogeneous mass is obtained. You can twist the brisket in a meat grinder. To make the soufflé tender, you need to do this two or three times.
   
6. We break the raw chicken eggs and carefully remove the yolks.
7. Pour the resulting protein mass into dishes convenient for whipping. Add a pinch of fine-grained salt.
   
8. In a convenient way, beat the egg white into a strong foamy mass.
   
9. Add whipped egg whites to the chopped chicken breast.
10. Here we add yolks, sifted flour, pour in pasteurized cow's milk (always at room temperature).
    
11. Mix all components well until smooth.
    
12. On a medium grater, rub hard cheese.
    
13. We take convenient refractory molds. You can take small ones to immediately prepare soufflé in portions.
    
14. We cover the molds with aluminum foil, which we grease with refined vegetable oil.
15. Distribute the grated cheese evenly on top.
    
16. We spread the remaining minced chicken and level the surface of the soufflé with a spatula.
    
17. We need natural yogurt without additives, flavors or sweeteners. Pour it on top of the soufflé and distribute it evenly.
    
18. We put the soufflé in the oven for a third of an hour.


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

Cooking for the little ones

Are your little ones reluctant to eat meat? A growing body needs strength, so mothers have to go for tricks. Chicken soufflé in the oven for children turns out to be weightless, they will certainly like such a dish.

Ingredients:

• chilled chicken fillet - 500 g;
• wheat flour of the highest grade - 4 tablespoons. spoons;
• softened butter - 50 g;
• cream with a maximum fat percentage - 75 ml;
• egg - 1 piece;
• ground nutmeg, salt.

Preparation:

1. We wash the fillets. We remove the film, remove the cartilage.
2. Boil it until tender and cool.
3. In any convenient way, grind the boiled chicken breast to the structure of minced meat.
4. Add room temperature cream and softened butter to the resulting mass.
5. Mix all the ingredients vigorously.
6. Sift the flour and add to the cooked mass.
7. Add finely ground salt and ground nutmeg immediately. For older children, the soufflé can be seasoned with a light mixture of ground peppers.
8. We knead everything well so that we get a mass of a homogeneous structure.
9. Separate the yolk from the egg. Beat the protein into a foamy mass.
10. Add whipped protein mass and yolk to the chicken mixture. Stir everything again.
11. We take a convenient form, you can take small silicone molds for making muffins.
12. Lubricate the molds with softened butter, if necessary.
13. We spread the prepared mixture and level the surface with a silicone spatula.
14. We put the soufflé in the oven for 25 minutes. We will bake it at a temperature of 180 °.

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

Ingredients:

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

Preparation:

1. To prepare a dietary soufflé, we need young zucchini fruits. We peel them, and chop the pulp on a fine grater.
2. If there are large seeds in the zucchini, then we must remove them.
3. We prepare the minced chicken ourselves from the brisket. Grind poultry fillets in a meat grinder or blender.
4. Combine the zucchini mass with chilled minced chicken.
5. Add sea salt and a mixture of ground peppers.
6. Break the raw egg and separate the yolk.
7. Add a pinch of fine-grained salt to the protein and beat it well with a whisk until a foamy mass is obtained.
8. Add whipped protein and yolk to the minced chicken.
9. Knead well again until smooth.
10. Transfer the prepared mixture into a silicone mold.
11. We put the soufflé in the oven, preheated to a temperature threshold of 190 °.
12. We will bake for half an hour.
13. Cooked soufflé is best served with herbs.

Chicken soufflé is a food of exceptional value as part of the dietary menu, baby food or the diet of those who are inclined to eat only healthy foods. The unique, incomparable delicate taste of the food obtained through the execution of available recipes is able to satisfy the needs of both adult gourmets and kids.

How to make chicken soufflé?

Chicken soufflé is prepared from chicken meat, chopped to a puree state, with the addition of eggs, dairy products, and spices. The dish is steamed or baked in the oven.

1. As a base component for making soufflé, you can use poultry breast, pulp from thighs, legs or chicken liver.
2. Chunks of meat or minced meat are processed to a delicate texture with a blender.
3. When eggs are added, the yolks are combined with the meat before grinding it, and the whites, whipped to the peaks, are mixed with a spoon with gentle movements from bottom to top at the final stage of preparing the base.
4. Any of the recipes will become brighter, and the taste of the finished delicacy will be more piquant if you add the meat composition with finely chopped herbs, aromatic seasonings to your taste and spices.

Chicken soufflé - recipe in the oven

The chicken soufflé recipe presented below will provide an opportunity to get a variant of the dish that is equally suitable for a diet meal or for a festive table. In the latter case, the appetizer should be baked in portioned tins or cut into portioned slices before serving and decorate them effectively.

Ingredients:

• chicken - 0.5 kg;
• egg - 1 pc.;
• cream - 100 ml;
• flour - 3 tsp;
• butter - 30 g;
• nutmeg - 1 pinch;
• salt, pepper, green onions, parsley, dill.

Preparation

1. Boil chicken.
2. After cooling, put the meat in a blender container.
3. Add yolks, cream, butter, herbs and flour, grind the components.
4. Season the mass to taste, stir in the whipped proteins and transfer to the mold.
5. Chicken soufflé is baked in the oven for 30 minutes at 180 degrees.

Chicken souffle like in kindergarten - recipe

For those who cannot forget the kindergarten menu and want to re-experience the delicate warm notes of their favorite dishes, it's time to cook chicken soufflé like in kindergarten, using the following proportions of ingredients and simple recommendations. The original breast can be replaced with leg and thigh meat.

Ingredients:

• chicken fillet - 0.5 kg;
• eggs - 2 pcs.;
• milk - 100 ml;
• flour - 3 tbsp. spoons;
• oil - 50 g;
• salt to taste.

Preparation

1. Boil the chicken breast.
2. Grind the meat in a blender, adding milk, yolks and flour.
3. Season the base to taste, supplement it with whipped whites, and put it in a mold.
4. Chicken breast soufflé is baked as in kindergarten for 45 minutes at 180 degrees.

Diet chicken soufflé

Chicken soufflé, the recipe for which will be presented below, will turn out to be even more useful and dietary thanks to filling the chicken base with vegetables that facilitate its already light structure. Pistachios will add exquisite taste notes to the dish, and finely chopped greens will make it more piquant and aromatic.

Ingredients:

• chicken fillet - 0.5 kg;
• eggs - 2 pcs.;
• zucchini - 200 g;
• broccoli - 150 g;
• onion - 1 pc.;
• milk - 200 ml;
• pistachios - 1 tbsp spoon;
• vegetable oil - 50 ml;
• greens - 1 bunch;
• salt, pepper - to taste.

Preparation

1. Chicken fillet and zucchini are cut and, together with broccoli, chopped onion with a blender.
2. Pour in milk, add herbs, seasonings, butter, yolks, pistachios and mix everything again.
3. Drive in proteins and mix into the resulting base.
4. Spread the chicken mass in a mold and prepare a dietary soufflé from chicken for 30 minutes at 180 degrees.

Oven minced chicken soufflé

It is even easier and faster to prepare a raw minced chicken soufflé. This cooking option is suitable for those who do not have the opportunity to use a blender. The taste of the delicacy will not be as delicate as in previous cases, but for those who prefer to feel the meat structure, it will be of higher priority.

Ingredients:

• minced chicken - 0.5 kg;
• egg - 1 pc.;
• milk - 50 ml;
• sour cream - 1.5 tbsp. spoons;
• onion - 1 pc.;
• butter - 50 g;
• salt, pepper - to taste.

Preparation

1. Chopped onion is added to the minced chicken.
2. Stir in the base yolk, milk, sour cream, salt, pepper and whipped egg white.
3. Spread the mass into molds or a common container and bake minced chicken soufflé at 180 degrees for 30 minutes.

Boiled chicken soufflé

The following recipe for chicken soufflé can be performed when you need to dispose of the leftover chicken meat from yesterday's meal or simply prepare a delicious dietary dish for the whole family. Chicken in this case is used boiled or baked in the oven until cooked and supplemented with carrots.

Ingredients:

• boiled chicken - 0.5 kg;
• egg - 2 pcs.;
• carrots - 1 pc.;
• milk - 100 ml;
• semolina - 2 tbsp. spoons;
• butter - 50 g;

Preparation

1. The meat is placed in a blender along with carrots boiled or stewed in butter.
2. Add yolks, semolina, salt, pepper, seasonings and milk, beat everything with a blender.
3. A soufflé is prepared from boiled chicken in an oiled form at 180 degrees for 30-40 minutes.

Chicken Soufflé with Rice

You can make chicken soufflé with the addition of boiled rice and white sauce, cooked from milk flavored with spices and onions. This version is ideal for those who like the onion flavor, but the presence of vegetable pulp in the dish gets in the way. You can supplement the composition with herbs or nuts.

Ingredients:

• chicken pulp - 0.5 kg;
• egg - 1 pc.;
• rice - 100 g;
• onion - 1 pc.;
• milk - 0.5 l;
• flour - 2 tbsp. spoons;
• butter - 150 g;
• laurel - 2 pcs.;
• salt, pepper, spices - to taste.

Preparation

1. Boil chicken.
2. Heat milk to a boil with the addition of chopped onions, laurel and spices, leave for 15-20 minutes, filter.
3. Add 4 tbsp to the milk base. tablespoons of butter, flour and boil until thick.
4. Grind chicken in a blender, adding white sauce, yolks.
5. Stir in boiled rice, protein foam.
6. Lay out the mass into molds.
7. Cook chicken soufflé with rice at 180 degrees in the oven for 30 minutes.

Chicken souffle with vegetables

Cooked soufflé from chicken and zucchini with the addition of green peas, corn, optional bell peppers, carrots and onions will be an ideal solution for decorating a dietary or low-calorie meal. Both children and adults like the bright appearance of the dish and its amazing delicate taste.

Ingredients:

• chicken fillet - 0.5 kg;
• egg - 1 pc.;
• zucchini - 100 g;
• peas and corn - 50 g each;
• garlic - 2 cloves;
• bell pepper - 0.5 pcs.;
• cream - 100 ml;
• vegetable oil - 20 ml;
• salt, pepper - to taste.

Preparation

1. Cut the chicken, put it in a blender container along with grated garlic, yolk, milk and spices.
2. Grind the mass until smooth.
3. Add zucchini cubes, peppers, peas, corn, and whipped egg white.
4. Transfer the mass into a mold and prepare a delicious chicken soufflé for 30 minutes at 180 degrees.

Chicken liver soufflé

The following recipe will appeal to those who like nutritious liver dishes. The mild, moderately piquant taste of the resulting soufflé can be diversified by adding slightly boiled carrots sautéed in oil or grated pulp of fresh tomatoes to the composition, which must first be removed from the skin.

Ingredients:

• chicken liver - 0.5 kg;
• egg - 2 pcs.;
• semolina - 2 tbsp. spoons;
• onion - 1 pc.;
• cream - 100 ml;
• butter - 20 g;
• salt, pepper - to taste.

Preparation

1. Chicken liver is ground in a blender with onions, cream and yolks.
2. Add salt, pepper, semolina to taste, stir in whipped with a pinch of salt until the protein peaks.
3. Transfer the base into an oiled pan and bake at 180 degrees for 30 minutes.

Chicken soufflé with mushrooms and cheese

It will be possible to enrich the classic taste of the dish, make it more saturated, by adding the chicken base to the composition. You can use both champignons and oyster mushrooms, as well as more fragrant forest mushrooms, after boiling them until fully cooked and sinking to the bottom in salted water.

Ingredients:

• chicken fillet - 0.5 kg;
• champignons - 200 g;
• egg - 2 pcs.;
• bread crumbs - 2 tbsp. spoons;
• onion - 1 pc.;
• cream - 200 ml;
• olive oil - 50 g;
• salt, pepper, cheese - to taste.

Preparation

1. Finely chopped mushrooms and onions are fried in oil.
2. Grind chicken in a blender with the addition of cream and yolks.
3. Season the chicken mass, stir in mushroom frying, crackers, cheese, whites whipped until dense foam.
4. Transfer the mass into oiled forms or one common container and send it to an oven heated to 180 degrees.
5. After 30 minutes, the chicken and mushroom soufflé is ready.

Chicken souffle in a slow cooker

It will turn out to be no less tasty, tender and juicy. In this case, bread and starch, potato or corn soaked in milk, are used as a component to balance the density. An amazingly aromatic dish will be due to the addition of a mixture of Italian dry herbs.

Ingredients:

• chicken fillet - 0.5 kg;
• egg - 2 pcs.;
• garlic - 2 cloves;
• onion - 1 pc.;
• cream - 200 ml;
• starch - 1 tbsp. spoon;
• white bread - 1 slice;
• vegetable oil - 20 ml;
• Italian herbs - 2 pinches;
• salt, pepper - to taste.

Preparation

1. The chopped meat is placed in a blender container.
2. Add onion and garlic, spices, bread, starch, yolks and cream, beat everything until creamy.
3. Beat until protein peaks.
4. Stir in a thick protein foam into the chicken mass, transfer the base into a bowl.
5. Prepare chicken soufflé in the "Baking" mode for 60 minutes.

Chicken soufflé in the microwave - recipe

Deliciously tender can be cooked in just a few minutes, providing yourself and your household with a delicious and healthy breakfast, light lunch or dinner, the calorie content of which will depend on the fat content of the cottage cheese used. You can serve the dish with fresh vegetables, any salad or a delicious sauce that suits you.

Ingredients:

• chicken fillet - 200 g;
• proteins - 2 pcs.;
• cottage cheese - 100 g;
• vegetable oil - 10 ml;
• salt, pepper - to taste.

Preparation

1. Grind chicken in a blender.
2. Add cottage cheese, salt, pepper, beat the mass again until creamy.
3. Squirrels whipped to a dense and thick foam are mixed into the resulting base, transferred to an oiled form.
4. The container, covered with a lid, is sent to the microwave device for 5-7 minutes.

Steamed chicken souffle

The most useful, perhaps, version from the entire list of all kinds of dish options is steamed chicken soufflé. You can cook it using a multicooker, using the appropriate program, a double boiler in a container for cooking cereals or just a saucepan with boiling water, placing a deep dish in it and covering the structure with a lid.

Soufflé 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, as many as 4 servings of a wonderful, healthy and nutritious soufflé are obtained!

Diet chicken soufflé recipe

1. Peel chicken breasts, rinse under cold water, cut into small pieces and mince them. Cut the onions into small pieces. Separate the egg whites from the yolks.
2. The resulting minced meat from the breasts, as well as chopped onions, yolks, milk or cream (whoever you like), beat the butter, salt and spices in a blender until smooth.
3. Beat the whites with a pinch of salt using a mixer separately, guided by the following rules: the dishes must be clean and dry, and the whites must be chilled, without any admixtures of yolks (otherwise they will not whisk). Gently add the resulting protein mass to the chicken pate.
4. Put soufflé in prepared molds, greased with butter, and send to oven heated to 180 degrees for 15–20 minutes. The oven must not be opened all this time, otherwise the mass will fall off.
5. Remove the finished soufflé from the oven and let it cool slightly. Gently pulling the mass out of the mold, put it on a plate decorated with herbs and fresh vegetables. Delicious dietary meal ready to eat!

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