Chicken souffle in the oven
Description
The chicken soufflé turns out very tender, juicy, and delicious, but the main thing is not to overbake it. When you finally remove the dish from the oven, there should still be some juice left in it; if there's no juice, it's a bad sign—the soufflé will be dry. Therefore, you should reduce the temperature halfway through baking. The result is excellent, so don't regret the effort you've put in. Go for it!
Instructions
- 1
Step 1
1. Prepare the ingredients: wash the chicken breast (without skin) and cut into medium pieces, peel the onion.
- 2
Step 2
2. Grind the meat through a meat grinder. As for the onion, you can finely chop it and add to the minced meat, or grind it together with the meat. However, in the second case, there will be more onion juice. I ground it together with the meat, and it turned out very tasty!
- 3
Step 3
3. Add salt, spices, and mayonnaise to the minced meat, mix thoroughly. Cover the container with a lid and refrigerate for 10–12 hours.
- 4
Step 4
4. Preheat the oven to 200 degrees. Transfer the minced meat into a deep baking dish, as it will bubble; spread it evenly and do not grease the top. Do not grease the dish either, as the soufflé won't bake dry but will instead simmer in its own juices. Place the dish in the oven and bake for 20 minutes, then reduce the temperature to 180 degrees and continue baking for another 20 minutes. After that, remove the ready soufflé from the oven and let it stand for 5–10 minutes so that all the juice is absorbed.