home » To the Mistress » Chicken soufflé in a slow cooker. Steam chicken soufflé Dietary recipes for chicken soufflé in a steamer

Chicken soufflé in a slow cooker. Steam chicken soufflé Dietary recipes for chicken soufflé in a steamer

Airy chicken soufflé is a dietary, low-calorie dish. The technique for preparing chicken breast soufflé is reminiscent of a meat casserole. The dish differs from casserole in its airy consistency and delicate structure. Chicken soufflé is prepared for children in kindergartens and school canteens.

To prepare the dish as in kindergarten, the most tender part of the chicken is used - the breast. Bake the dish in the oven, slow cooker or steam it.

Soufflé is a representative of French cuisine. Translated, the name of the dish means “inflated”, “airy”. The name of the dish defines the main feature of the soufflé – its airy texture. Initially, soufflé was a dessert, sweet dish. Soufflés began to be prepared as second courses later. The basis for the soufflé can be vegetables, mushrooms, cottage cheese and meat.

Preparing the right soufflé is not difficult, but you must adhere to the rules and sequence of processes. To ensure that the soufflé does not fall and has an airy structure, the components must be at room temperature. It is necessary to beat the soufflé, gradually increasing the intensity of the blender. It is important not to beat the whites, otherwise the soufflé will not rise.

It's easy to prepare your favorite dish. Soufflé can be served for lunch, dinner or afternoon snack.

Soufflé preparation time: 1 hour 20 minutes.

Ingredients:

minced chicken fillet – 600 g;
butter – 50 g;
vegetable oil;
egg – 3 pcs;
milk – 100 ml;
salt.

Preparation:

Beat the eggs until foamy.
Pour milk into the eggs.
Mix minced meat, eggs and salt.
Gently beat the ingredients with a mixer.
Melt the butter. Place into the dough.
Mix the ingredients until the structure is homogeneous.
Grease a baking container with vegetable oil.
Transfer the minced meat into the mold.
Preheat the oven to 180 degrees. Place the pan in a hot oven for 60 minutes.

The usual chicken breast soufflé can be varied by adding carrots to the minced meat. The dish turns out to be dietary, tasty and very appetizing. You can serve the soufflé at any meal as an independent dish.

Ingredients:

carrots – 70 gr;
chicken fillet – 600 g;
flour – 2 tbsp. l.;
egg – 4 pcs;
butter – 100 g;
kefir – 300 ml;
salt.

Preparation:

Boil the chicken fillet.
Grind the meat twice.
Add yolks and salt to the minced meat. Stir.
Grind the carrots on a grater.
Melt the butter in a saucepan. Add carrots to the oil. Simmer the carrots for 5-6 minutes until softened.
Fry the flour in a dry frying pan. Gently add kefir to the flour, constantly stirring and breaking up lumps.
Mix the minced meat with carrots and kefir. Stir.
Beat the whites into a thick foam. Transfer the whipped whites to the dough.
Grease a baking dish with oil. Transfer the dough into the mold and bake in the oven at 180 degrees for 30 minutes. Turn off the oven and wait for the soufflé to cool.

A delicate dietary dish can be prepared every day for lunch or dinner. The dish is liked not only by children, but also by adults, especially those who support a proper balanced diet.

It will take 1 hour to prepare the dish.

Ingredients:

zucchini – 300 gr;
chicken fillet – 500 g;
natural yogurt – 1 tbsp. l.;
egg – 1 pc;
salt to taste.

Preparation:

Grind the chicken meat through a meat grinder.
Peel the zucchini, cut into pieces and grind in a meat grinder.
Add egg and zucchini to the minced meat. Mix thoroughly.
Add yogurt and salt to the dough. Stir.
Place the dough into baking tins.
Bake the soufflé for 45-50 minutes at 180 degrees.

Chicken soufflé with new potatoes

Potato soufflé can be steamed, in a slow cooker or in the oven. The dish can be served for lunch or afternoon tea.

Chicken soufflé - what could be more tender and tastier than this dish? Not everyone likes meat, especially children. It is very difficult to feed little fidgets with tasty and healthy food. When you have a multicooker at home, it will help you prepare a very tasty chicken soufflé. Chicken souffle in a slow cooker is a real masterpiece that is easy to make to diversify your diet and surprise your family.

Why chicken soufflé? This is a dietary product that contains no fat. This product is suitable not only for baby food, but also for those who watch their weight, for athletes, schoolchildren, students and the elderly. The structure of the chicken soufflé is tender and crumbly. The finished soufflé can be formed into any shape to decorate and serve as a beautiful dish.

Ingredients for making soufflé:

chicken – 1 pc.;
bread - 4 slices;
milk – 200 ml;
eggs – 4 pcs.;
butter – 1 tbsp;
onion – 1 pc.;
salt – 1 tsp;
fresh herbs - to taste.

The first thing to do is soak white bread in milk. In order not to delay this process, you can slightly warm the milk and dip the slices of bread into it. As soon as it softens, you need to extract and squeeze out only the pulp thoroughly, and set the edges of the bread aside. By the way, if this option doesn’t suit you, you can squeeze out all the bread so that you don’t have any of the food left.
Now you need to rinse the fillet under running cool water, peel and cut the onion into large pieces and pass these products through a meat grinder. Another option is to use a food processor or blender. If the power of the blender allows, then you can cut the meat into pieces and grind in a blender. The consistency of the finished minced meat will be softer than after using a meat grinder.
Next, you need to wash the eggs and carefully separate the yolks. Add the whites to the minced meat, mix and add salt.
Preparatory work has been completed. Now you need to grease the working bowl of the multicooker with any oil (butter or vegetable will do). It is best to use butter; it adds a delicate taste and subtle aroma to the finished dish.
We put the mass into the mold, you can level it with a spatula so that it is evenly distributed and fills all the free space of the bowl.
Next, we simply close the lid of the device and set the desired cooking mode. In order to prepare chicken soufflé in a multicooker, you need to select the “Baking” program; the time is set automatically - 40 minutes.
As soon as the cooking process is completed and the device notifies you with a signal, you can open the lid and look at the dish - you will see that the soufflé has increased slightly in volume.
We need to very carefully remove the finished product from the multicooker bowl, so we carefully turn the mold over onto a flat dish.

The chicken souffle in the slow cooker is ready, all that remains is to decide on how to serve the dish. You can brush the top of the soufflé with butter and garnish the finished product with chopped fresh herbs or cut the soufflé into squares, cubes or triangles. Help yourself!

Chicken soufflé in a slow cooker with potatoes

This recipe for preparing a meat dish is slightly different from the classic recipe for chicken soufflé in a slow cooker. The minced meat will be dense, so you can immediately form small balls from it. You can give the meat product any shape.

What ingredients do we need:

chicken fillet – 1 pc.;
potatoes – 2 pcs.;
onion – 1 pc.;
eggs – 2 pcs.;
bread - 1 piece;
milk – 125 ml;
salt and pepper - to taste.

Steps for preparing chicken soufflé in a slow cooker:

Peel and chop the potatoes and onions. For these purposes, a regular grater (choose the small side) or a meat grinder is suitable.
Free the fillet from the film and grind in a blender.
Pour milk into a deep bowl, heat it to a temperature of +40 o C and lower the bread. We are waiting for it to soften. This takes no more than a minute; in warm milk the bread quickly becomes soft. Squeeze the bread with your hands and put the pulp into the minced meat.
Combine the chopped meat with potatoes and onions and mix.
Now you need to separate the whites from the yolks. Beat the egg whites, adding a few crystals of salt to form a fluffy white foam.
First, carefully mix the yolks into the minced meat so that the mass becomes homogeneous, and then add the fluffy whites in small portions and carefully mix the mixture.
Add salt and spices. We taste the minced meat, if everything is satisfactory, you can proceed to the next stage - baking chicken soufflé in a slow cooker.
In order to immediately get a soufflé of the same size, you can use silicone molds.
Fill each container to the brim with minced meat and place it in the multicooker bowl.
You need to close the lid of the device and turn on the “Baking” program; it will take only 40 minutes to cook the chicken soufflé in the multicooker. During this time, you can prepare a delicious side dish: boil potatoes, rice or pasta.

Steamed chicken soufflé in a slow cooker

We suggest preparing a tasty, healthy and dietary dish from chicken breast - chicken soufflé in a slow cooker.

Ingredients for cooking:

minced chicken – 1 kg;
cream (fat content 15%) – 1 glass;
eggs – 2 pcs.;
salt and pepper - to taste;
for decoration - fresh herbs, lettuce and tomatoes.

Preparing chicken soufflé in a slow cooker:

The recipe indicates the amount of ingredients per 1 kg of minced chicken. If you make a soufflé from chicken breast and chop it yourself, you can reduce the amount of ingredients by half.
Pour the cream into the prepared minced meat and add the yolks, salt and pepper. Mix all components until smooth.
We have some whites left - we need to beat them with salt until the foam increases in volume.
Add protein foam in small portions and gently mix all the ingredients again.
Immediately after kneading the minced meat, you need to quickly prepare a baking dish or small molds and put the minced meat in them. Grease each mold or the sides and bottom of a silicone baking container and lay out the minced chicken.
We place the container for steaming dishes in the multicooker bowl and be sure to fill the working bowl with water. This moment should not be missed under any circumstances. 3 glasses of regular tap water is enough.
The lid of the device must be closed, the “Baking” mode must be turned on, and the cooking time for chicken soufflé in the multicooker is 40 minutes.
After the signal, the finished soufflé can be carefully removed from the mold and transferred to a dish. Why should you be careful? When cooking chicken soufflé in a slow cooker, liquid is released from the minced meat and flows into the mold. When you take out the finished dish, try to save the broth - it can be used to prepare other dishes.

Place the finished dish on a flat plate, sprinkle with chopped herbs, lay out lettuce leaves and fresh tomatoes. Bon appetit!

Chicken soufflé in a slow cooker with celery

Parents of schoolchildren are constantly coming up with new recipes for preparing healthy dishes for their children. During the cold season, a simple dish will help strengthen the immune system and improve performance - we suggest preparing chicken soufflé in a slow cooker with celery. By the way, soufflé can be eaten not only by students; this dish is also suitable for those who are watching their weight.

We will prepare the following products:

chicken breast – 500 g;
onion – 1 pc.;
celery root – 150 g;
cream – 50 ml;
eggs – 2 pcs.;
butter – 1 tbsp;
rice flour – 2 tbsp;
ground nutmeg - on the tip of a knife;
salt and ground black pepper - to taste.

How to cook chicken soufflé in a slow cooker:

Let's do the celery. The root needs to be peeled and cut into pieces.
Pour water into the multicooker bowl and add celery. We turn on the “Soup” program and wait for the water to boil. From this moment we count down 10 minutes and test the readiness of the spine. If the celery has become soft, you can drain the water and transfer the celery to a plate.
Grind soft celery until you get a paste.
Cut the chicken fillet into strips and pass through a meat grinder. If you want, you can use a blender.
Place a piece of butter in a dry multicooker bowl. Turn on the “Frying” program. While the oil is heating up, we will have time to peel and chop the onion.
Fry the onion in a multicooker bowl until it becomes transparent. Usually this takes 5-7 minutes (depending on the power of the device).
Transfer the onion to a clean container and leave for a few minutes.
As soon as the onion has cooled a little, you can add it to the minced meat, add celery puree, nutmeg, salt and pepper.
You also need rice flour. You can make it yourself from rice or rice cereal. Just grind the rice in a coffee grinder. A variety of rice with a high starch content (for risotto or sushi) is suitable.
Beat eggs with cream in a deep bowl, mix all ingredients, including rice flour. Taste the minced meat; if there is not enough salt or pepper, add a little more. Maybe you need to add a little more nutmeg to give the finished dish a special aroma.
Grease silicone baking molds with butter, fill the mold with minced meat and place in the multicooker.
Turn on the “Baking” program, cooking time for chicken soufflé in a multicooker is 40 minutes.

The finished dish can be served lukewarm, accompanied by salad.

Chicken soufflé in a slow cooker for kids

For one-year-old babies, it is very important that meat dishes are present in the diet. You can just start your first complementary feeding with chicken soufflé. This dish is not only tasty, but also very tender. And if you add a little carrot to the soufflé, the meat dish will also turn out very, very tender.

Ingredients for preparing chicken soufflé in a slow cooker:

chicken breast – 500 g;
eggs – 2 pcs.;
carrots – 2 pcs.;
garlic 1 clove;
milk – 250 ml;
flour – 2 tbsp;
butter for greasing the walls and bottom of the mold.

Cooking steps:

The carrots need to be washed and peeled. Wash the fillet and cut into cubes.
Pour water into the multicooker container, add carrots, garlic cloves and meat. Set the “Soup” or “Stew” mode. Our task is to wait until the carrots and meat become soft.
In a separate container, mix eggs with milk and flour.
Place the finished meat and carrots in a blender bowl and grind into a puree.
Combine all the products, kneading the mixture thoroughly. Did you notice that there is no salt in the list of ingredients? For children one year of age, no salt is needed, but if you need to feed older children, add a few crystals of salt to the minced meat.
Grease the multicooker bowl with butter and add the mixture.
Set the “Baking” program, cooking time for chicken soufflé in a multicooker is 20 minutes. After completing the program, decorate the finished soufflé as your imagination dictates.

Chicken soufflé in a slow cooker with vegetables

Tender chicken breast goes well with any vegetables. To prepare chicken soufflé in a slow cooker, you can add your favorite vegetables to the classic recipe. This dish can even be served at a holiday table, chicken soufflé cooked in a slow cooker looks so beautiful and unusual.

Ingredients for cooking:

chicken breast – 500 g;
champignons – 200 g;
broccoli cabbage – 200 g;
carrots and onions - 1 pc.;
eggs – 2 pcs.;
cream – 200 ml;
salt and pepper - to taste.

How to cook a delicious chicken soufflé in a slow cooker:

Rinse the chicken fillet under cool running water, remove the film and cut into pieces.
Then we grind the meat in a blender or use a food processor for these purposes (a manual meat grinder will also work).
The onion needs to be peeled and also chopped.
Mushrooms and vegetables need to be washed, chopped and boiled in a multicooker bowl (use the “Soup” or “Stew” program, cooking time – 15-30 minutes).
Boiled carrots, mushrooms and cabbage should be cut into small pieces.
In a spacious bowl, combine all the ingredients: add minced meat, chopped onions, pieces of vegetables and mushrooms, add eggs, cream, salt and pepper. Mix the mixture carefully.
It is advisable to grease the multicooker bowl with any oil and pour the entire mixture into it. Select the “Baking” mode, time 40 minutes.

Carefully transfer the finished dish to a flat plate and cut into slices. You can serve chicken souffle cooked in a slow cooker with any side dish: fresh vegetables, boiled potatoes, pasta or buckwheat porridge. Bon appetit!

How to cook a delicious dish

These tips will help you prepare chicken breast:

If you see that the recipe does not contain butter, such a dish can be included in the diet.
You can increase the nutritional value of chicken soufflé like this: add 75 g of butter per 500 g of meat. It is advisable to use soft butter. Instead of butter, you can use heavy cream.
If you have enough free time, don’t be lazy and soak the fillet in milk. Just 2 hours and the meat will become tender, and the chicken soufflé cooked in a slow cooker will literally melt in your mouth.
If you filled the molds with minced meat, then the top of the soufflé can be greased with chicken yolk.
You can add tomatoes, peppers, chopped fresh herbs, vegetables or mushrooms to the minced meat.
The following sauce is suitable for chicken soufflé cooked in a slow cooker: mix 2 tbsp. flour with 1 tsp. soft butter and milk. Serve the sauce in a separate bowl.

step by step recipe with photos

Chicken fillet is not just dietary dry meat. You can prepare so many dishes from it that you could fill a culinary encyclopedia. Just imagine: chopped cutlets, casseroles, chops, nuggets, aspic, chicken pancakes! But we’ll leave all that for next time, but for now the next step is steamed chicken soufflé with vegetables in a slow cooker. In addition to the fact that the dish will be very tasty, it will also be dietary, so those who are on a diet can also take it into service.

Ingredients

Based on 3 small servings:

1 chicken fillet
1 raw carrot
1 onion
1 egg
1 cup frozen peas
1/3 cup milk
a pinch of salt

Preparation

1. You can use other vegetables for this dish. If you like the taste and smell of pepper, cut it and add it, do you want to add green beans? Please, the main thing is that you like the combination of chicken meat and the vegetables that you replace carrots and peas with.

We start by taking a medium saucepan, pouring water into it almost to the top and placing it on the stove. We do this so that when the water boils, we can blanch the vegetables. Well, again, make sure that a colander or sieve fits in it.

Wash the fillet, cut into pieces and place in a blender bowl.

2. Immediately add the peeled, washed and cut onion into any pieces.

3. Grind thoroughly. You should get a homogeneous mass, reminiscent of minced meat, but with a more delicate consistency. Beat in the egg and grind again.

4. Transfer the resulting mass into a bowl, pour milk into it, and mix.

5. During this time, the water begins to boil. Therefore, we quickly peel the carrots, wash them and cut them into small squares as needed. We don’t touch the peas; we put them frozen in boiling water.

6. Place the vegetables in a colander and lower them into boiling water.

7. If yours is made of plastic, make sure it doesn’t melt. Blanch for 3-4 minutes.

Then let the liquid drain, mix the cooked vegetables with the meat mixture and be sure to add some salt. We transfer the still raw soufflé into a multicooker bowl designed for steaming.

8. Pour 0.5 liters of water into the main container, insert it into the kitchen appliance, place the soufflé on top, close the lid and turn on the “Steam” mode. We cook the dish for 30 minutes, so if necessary, restart the multicooker again.

Serve the soufflé hot with or without any side dish, as you like.

Calories: 1384
Proteins/100g: 19
Carbohydrates/100g: 1

Steamed chicken soufflé is a dietary dish and can be served both as an appetizer and, for example, with a side dish of vegetables. The soufflé turns out very tender, airy and incredibly tasty. So you don’t even have time to notice how you finish the last bite of this wonderful dish. Cooking time for steamed chicken soufflé is 30 minutes, number of servings is 2-3.

- boiled chicken fillet – 400 gr.;
- sour cream 15% fat - 200 gr.;
- chicken eggs – 2 pcs.;
- butter – 40 gr.;
- salt to taste.

How to cook at home

Scroll the boiled chicken fillet through a meat grinder with a fine grid. To be more sure that an untwisted piece of meat will not end up in the soufflé, it is better to do this 2-3 times.

Add egg yolks to the chicken meat minced using a meat grinder (put the whites aside for now, we will also need them soon), half of the entire amount of sour cream (100 g) and previously melted and cooled to room temperature butter. Mix the whole mass thoroughly, kneading thoroughly with a spoon.

Pour the egg whites into the resulting mass, add salt to taste and mix everything carefully and as thoroughly as possible again to form a viscous, homogeneous chicken mass.

Place the soufflé mixture into prepared molds, which should be lightly coated with oil so that the chicken soufflé does not stick to the molds. (I decided to use a cooking ring placed in a heat-resistant plate as a mold)

Cook the steamed chicken soufflé in a water bath until fully cooked (15-20 minutes). Place the finished soufflé on lettuce leaves, pour over the remaining sour cream (I added a little more chopped parsley to the sour cream) and serve with fresh vegetables. A delicious low-calorie dinner or lunch is guaranteed.

Bon appetit!
Tip: to diversify the taste of the soufflé, you can add boiled water passed through a meat grinder.