Chicken soufflé is not a high-calorie and light dish. Suitable for people who adhere to a diet and limit themselves in the use of high-calorie foods. This airy soufflé can be cooked both in the oven and in the microwave.
It is necessary
30 grams of chicken pulp, one egg white, butter 30 - 40 grams, milk 80 grams, ground crackers for sprinkling the molds, spicy herbs, white wine 50 grams, spices and salt
Instructions
Step 1
We take chicken meat and pass it 2 times through a meat grinder with a fine grid. Then we rub the prepared minced meat through a sieve, add wine, soft butter and milk. Cool the mass in the refrigerator for several hours and beat with a mixer until a fluffy, airy mass.
Step 2
Beat the cooled proteins into a thick foam and combine, gently stirring with the minced meat. Along with the proteins, add spices and salt to the minced meat.
Step 3
Lubricate the portion molds with butter and sprinkle with ground breadcrumbs. We fill the third part of the forms with the prepared minced meat. Then put in a wide saucepan, add a little hot water, cover with a lid and steam until cooked.
Step 4
Carefully remove the finished chicken souffle from the pan, and put it on a pie plate, decorate with a sprig of herbs. It is advisable to serve soufflé immediately after preparation to avoid shrinkage.
