Composition / ingredients
Cooking method
Chicken souffle is a great alternative to the usual cutlets. To make the souffle light and airy, have a delicate texture, the chicken should be thoroughly crushed. You can finely chop it, or you can pass it through a meat grinder. If the dish will be eaten by children, then you can skip through the meat grinder twice. Souffle molds can be taken absolutely any: both ceramic and silicone are suitable. You can get a souffle from silicone molds and put it on a plate to garnish. As an accompanying side dish to the souffle, cereals or vegetable puree are chosen, for example, from carotene-rich carrots. Mashed potatoes are also good. If desired, the dish can be enriched with your favorite spices and spices to taste. You can take the same ground black pepper, paprika, nutmeg, coriander and other spices.
1. Wash the chicken breast under running water, put it in a saucepan. Boil in lightly salted water until tender. Then we put the meat on a dish, let it cool down a little, and at the same time dry out.
2. Then, using a sharp knife, cut the chicken meat as small as possible.
3. Fresh dill is washed, crushed with a knife. Put the dill and chicken in a bowl.
4. Pour kefir and water into the blender bowl. Here we break the egg and pour the starch. Beat the ingredients until smooth.
5. Pour the resulting mixture into a bowl with chicken and dill. Gently mix. Cut the hard cheese into very thin slices.
6. Grease the molds with olive oil, fill with the resulting mass. We spread a piece of cheese on the surface.
7. We send the molds to the oven, preheated to 200 degrees. Bake for 30 minutes.
Serve the souffle on the table.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Dill greens - 38 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast - 113 kcal/100g
- Chicken egg - 80 kcal/100g
- Corn starch - 329 kcal/100g
