Chicken souffle in the oven
Description
Perfect for tea and coffee. For the soufflé, take the most tender part of the chicken and mince it. Add grated potato, beaten egg white, egg yolk, and bread soaked in milk. Bake the mixture in the oven until done. Good luck! The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for the soufflé. Remove the skin from the chicken breast and wash the meat under running water. Peel the potatoes.
- 2
Step 2
Grind the chicken fillet with salt, garlic, and Provence herbs. You can adjust the amount to your taste.
- 3
Step 3
Soak the crustless bread in milk. Don't skimp on the milk—the more there is, the juicier the soufflé will be.
- 4
Step 4
Separate the egg white from the yolk, then beat with a pinch of salt until stiff peaks form.
- 5
Step 5
Grate the potatoes and add them to the chicken meat. Add the egg yolk, beaten egg white, and bread soaked in milk to the same mixture.
- 6
Step 6
Grease a baking dish with vegetable oil. Place the prepared filling in the dish, smooth it out, and put the dish into a preheated oven at 170-180 degrees. Bake for 35 minutes.
- 7
Step 7
The soufflé is ready! Let it cool slightly in the mold.
- 8
Step 8
Turn the soufflé onto a plate with the decorative relief side facing up. Garnish to taste. Serve hot!