Oven-Baked Chicken Soufflé with Cream

Delicate soft soufflé is an excellent dish for lunch and dinner! Airy and juicy chicken cutlets — chicken soufflé. They all turn out the same in size, as they are prepared in molds. Incredibly tasty and simply melt in your mouth — and this is without exaggeration. A must-have, especially since it’s so easy!
cook time: 1h
Liam Carson
Oven-Baked Chicken Soufflé with Cream

Nutrition Facts (per serving)

223
Calories
17g
Fat
1g
Carbs
15g
Protein

Ingredients (6 portions)

For minced meat:

Onion 2 pc
Salt to taste
Pepper to taste
Sour cream 100 ml
Cream 100 ml
Chicken 1 pc

Recipe instructions

Step 1

Step 1
So, looks at how to bake chicken soufflé in the oven. Letʼs start with the most important ingredient — chicken. Remove the skin and bones from the chicken, cut into large pieces, place in a blender bowl and grind into fine mince. You can scroll twice to make the soufflé more airy. You can simply use chicken fillet, taking 1 kilogram of this product.

Step 2

Step 2
Peel the onion, cut into large pieces (onion into 2-3 pieces) and place in a blender bowl. Grind it at low speed until mushy.

Step 3

Step 3
Add chopped onion to the minced meat.

Step 4

Step 4
Add sour cream and heavy cream, salt and pepper to taste.

Step 5

Step 5
Mix everything well. Our soufflé mixture is ready.

Step 6

Step 6
We put the minced meat in molds — you can take large or small ones, depending on what size cutlets you want to cook. I took medium molds. I have them in silicone, but there are other options: Teflon molds, aluminum, paper, etc. Use the ones you have on hand.

Step 7

Step 7
Place the molds in an oven preheated to 200 degrees for 20 minutes.

Step 8

Step 8
Serve with pasta, mashed potatoes, rice, buckwheat, etc., generously pouring the resulting juice over the side dish.

Additional rubrics

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