Baked Chicken Soufflé is not just a dish; it’s an exquisite creation, a tender symphony of flavors that will leave your guests enchanted and your taste buds singing in delight.
Picture this: succulent chicken fillet, infused with the aromatic embrace of garlic and Provencal herbs, intertwined with the softness of soaked white bread and the richness of whipped egg whites. This delightful concoction takes a flavorful dive into a pool of milk, ensuring each bite is a divine revelation of juiciness and taste.
But what sets this soufflé apart is the surprise within – a potato twist that adds a delightful texture and complements the chicken in a dance of savory bliss. The result? A tender, melt-in-your-mouth delicacy that will have your guests asking for seconds.
Baked to perfection, our soufflé emerges from the oven with an alluring aroma that will beckon everyone to the table. And the best part? It’s not just a treat for the taste buds; it’s a feast for the eyes. As you invert the soufflé onto a plate, a beautifully embossed surface is revealed, ready to be adorned with your personal touch.
So, let the aroma of this masterpiece fill your kitchen, and get ready to impress your guests with a dish that transcends the ordinary. Baked Chicken Soufflé – a journey of flavors that turns an ordinary meal into a gourmet experience. Bon appétit!
Ingredients:
- Chicken fillet – 1 piece, 300 grams (about 10.5 ounces)
- White bread – 120 grams (about 4.2 ounces)
- Milk – 150 grams (about 2/3 cup)
- Garlic – 1 clove, 5 grams
- Ground black pepper – to taste
- Salt – to taste
- Provencal herbs – 2 grams
- Chicken egg – 1 piece, 60 grams
- Potatoes – 300 grams (about 1.5 cups)
For Greasing:
- Refined vegetable oil – 5 grams (about 1 teaspoon)
Instructions:
Prepare the ingredients for the soufflé. Remove the skin from the chicken breast, rinse the meat under running water. Peel the potatoes.
Finely chop the chicken fillet with salt, garlic, and Provencal herbs. Adjust the herb quantity to suit your taste.
Soak the crustless white bread in milk. Don’t be stingy with the milk; it will make the soufflé juicier.
Separate the egg white from the yolk, beat the egg white to stiff peaks with a pinch of salt.
Grate the potatoes and add them to the chicken meat. Also, add the beaten egg yolk, soaked bread with milk, and whipped egg white.
Grease a baking dish with refined vegetable oil. Spread the obtained mince, level it, and place the dish in an oven preheated to 170-180 degrees Celsius (about 340-356 degrees Fahrenheit). Bake for 35 minutes.
The soufflé is ready! Let it cool slightly in the mold.
Invert the soufflé onto a plate with the beautifully embossed side facing up. Decorate to your liking. Serve hot!
Bon Appétit!
