The tenderest souffle is prepared quickly and easily, and it turns out much more interesting than an ordinary baked breast. Even children are delighted with him! Especially if you play around with serving and decorate everything with beautiful figures from fresh vegetables.
Ingredients
- Chicken fillet - 300 g
- Butter - 20 g
- Chicken eggs - 2 pieces
- Parsley - 3 twigs
- Breadcrumbs - 3 art.l.
- Salt - 1 pinch
Step-by-step cooking recipe
Cut off all the films and fat layer from the fillet, and chop it in a blender. You can skip through a fine mesh grinder.
Add salt, chopped herbs and breadcrumbs, and mix well.
Separate the whites from the yolks. Immediately send the yolks to the minced meat and mix again.
Whisk the whites with a mixer to peaks, and gently enter into the chicken mass.
Grease the molds with butter and fill them with minced meat.
Bake the souffle for 20-25 minutes at 170 degrees.
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