Chicken souffle - very tender and airy

Kitchen appliances and utensils: blender, cling film, deep pan with a thick bottom, oven.

Ingredients

Step cooking

1. Cut the chicken into medium-sized pieces and place in a blender bowl.
   
2. Add two chicken eggs there.
   
3. Cut a bunch of parsley and also send to a blender.
   
4. Add 0.5 tsp to the blender bowl. salt, as well as a mixture of ground peppers (black, red and white) and coriander to taste.
   
5. Beat the fillets, eggs, herbs and spices in a blender until smooth.
   
6. Add 200 g of cream of any fat content to the resulting puree and continue whipping until the mass becomes airy and lush.
   
7. The consistency of the souffle should not look like minced meat, chicken puree should resemble a thick paste.
   
   Did you know? It is the cream that gives the dish a delicate taste, but if desired, this ingredient can be replaced with milk.
8. Take a large piece of cling film, spread it on a table and lay half of the souffle in the middle of the film.
   
9. Wrap the souffle in a film in the form of a “candy”, leaving the long ends at the edges, and roll a thick sausage out of chicken puree. Fix the free ends by tying them on a tight knot so that the souffle does not leak.
   
10. Put the other half of mashed chicken on another piece of cling film and roll it into a tight sausage in the same way.
    
11. Take a deep pan with a thick bottom, put the fillet sausages in the film into it and pour in warm boiled water. At the same time, sausages should be completely immersed in water.
    
    Important! So that fillet sausages do not float to the surface of the water, on top of them you can put an inverted flat plate of small diameter.
12. Send a pot of water and a souffle wrapped in a film for about an hour in an oven preheated to 180-200 degrees.
    
13. Remove the finished souffle from the pan and let it cool, then carefully remove the sausages from the cling film.
    
14. Cut the souffle into circles and serve.
    

Decoration methods and serving options

The recipe for this dish is universal, as soufflé from chicken breast can be served both hot and cold appetizers.

If you want to serve the souffle cold, then before cooking, send the finished dish for several hours in the refrigerator. Chilled souffle is much easier to cut into even pieces. Sliced ​​soufflé circles on a green leaf of lettuce. Sliced ​​vegetables such as cucumbers, tomatoes or radishes can be added to the plate next to the appetizer. A sprig of parsley or dill will also decorate your dish, giving it freshness.

Video recipe

A video instruction is presented for your attention, where you can see all the stages of cooking this dish in the process.

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