Chicken soufflé turns out to be unusually tender and airy. The aroma of Provencal herbs will perfectly complement the dish. An original and hearty appetizer will pleasantly surprise your guests.
It is necessary
- - fried chicken fillet 250 g;
- - onions 2 pcs.;
- - pickled gherkins 100 g;
- - cream 125 ml;
- - wheat flour 2 tbsp. spoons;
- - butter 100 g;
- - canned corn 1 can;
- - Mascarpone cheese 100 g;
- - hard cheese 40 g;
- - Parmesan cheese 50 g;
- - chicken egg 3 pcs;
- - lemon juice 2 tbsp. spoons;
- - ground nutmeg 1/4 teaspoon;
- - breadcrumbs 4 tbsp. spoons;
- - salt;
- - ground black pepper;
- - a mixture of Provencal herbs.
Instructions
Step 1
Chop the chicken, gherkins and 1 onion very finely. Melt the butter in a frying pan, fry the onion in it until transparent. Add flour to the onion, fry a little, and pour in the cream. Stir continuously and cook for 5 minutes.
Step 2
Add chicken and gherkins, Provencal herbs and salt to the pan. Fry over medium heat for another 3-4 minutes.
Step 3
Finely chop the second onion. Fry in a separate frying pan, cool. Drain the corn. In a blender, beat the sautéed onions, corn, egg yolks and mascarpone. Add lemon juice and nutmeg to the mixture. Grate hard cheese, add to the corn mass.
Step 4
Beat the whites until a thick foam. Gently add the resulting foam to the corn mass. Grease the soufflé molds with butter, sprinkle with breadcrumbs. Spread the chicken filling into the molds, then pour the soufflé.
Step 5
Sprinkle soufflés in tins with grated Parmesan. Bake for 30 minutes at 190 degrees.
