Chicken soufflé cooked in a slow cooker is delicious, dietary and perfectly suitable for baby food. Boiled rice, buckwheat, pasta or vegetables will be an excellent side dish for such mashed potatoes.
It is necessary
- - chicken breast - 600 g;
- - zucchini - 600 g;
- - chicken egg - 1 pc.;
- - milk - 125 ml;
- - white bread - 1 slice;
- - butter - 5 g;
- - salt, black pepper, nutmeg, dill - to taste and desire.
Instructions
Step 1
This dish turns out to be incredibly juicy, tender and, at the same time, very original in design.
Step 2
Pass the chicken breast through a meat grinder or chop in a blender. This will give your soufflé a delicate flavor and paste shape. Put the chicken breast, a slice of white bread into the blender bowl, pour in the milk and break the egg. You can use cream instead of milk. Be sure to salt, pepper and add any spices you wish. Turn on the blender and process these ingredients into a smooth puree.
Step 3
Meanwhile, wash the zucchini, cut in half, place in boiling water and blanch for 3 minutes. Remove the zucchini and pat dry with a tea towel.
Step 4
Grease the bowl of the multicooker with butter and put the zucchini in it in bowl-shaped plates. Place the minced chicken on the zucchini. Turn on the "Bake" mode in the multicooker and cook for 50 minutes. Also, chicken soufflé can be cooked in a water bath in an oven preheated at 180 degrees for about 45-50 minutes.
Step 5
The finished chicken soufflé should be served hot, while it is necessary to pour melted butter on top and sprinkle with finely chopped dill.
