The soufflé itself turns out to be very tender and tasty. And you can experiment with the layer - take other vegetables or fruits, even the "Hawaiian mix" will do. Good for breakfast or light lunch.
It is necessary
- - 1 chicken breast;
- - 2 eggs;
- - 150 ml of milk;
- - 1 boiled beet;
- - 2 tbsp. tablespoons of flour;
- - spices, salt to taste;
- - vegetable oil for lubrication.
Instructions
Step 1
Rinse the chicken breast, grind it in a blender to make minced meat.
Step 2
Add eggs, flour, salt, spices. Pour in milk. Mix thoroughly.
Step 3
Grease a muffin pan with vegetable oil, put some of the chicken mixture into it.
Step 4
Cut the beets into thin slices and place on top of the dough.
Step 5
Repeat the layer of chicken mixture, beetroot, mixture. Bake the chicken soufflé muffin at 180 degrees for 40-45 minutes. Remove the finished cake from the oven, gently pull it out of the mold.
Step 6
The layered chicken muffin can be served hot or cold. Bon Appetit!
