Chicken soufflé in a Panasonic multicooker. The most tender chicken soufflé in a slow cooker - melts in your mouth! Cooking delicious and nutritious breakfast for the little ones

Chicken soufflé in a slow cooker

The most tender chicken soufflé in a slow cooker - melts in your mouth!

I love the slow cooker, because with its help you can cook healthy and at the same time delicious dishes.

Such as, for example, chicken soufflé in a steamed multicooker.

Ingredients:

Chicken breast fillet 1 pc.

Milk 50 ml.

Egg 1 pc.

Flour 3 tbsp

Fresh herbs to taste

Salt and pepper to taste

Cooking:

1. I separate the fillet from the bone, remove the veins, chop it in a grinder. You can pass through a meat grinder.

2. I add an egg, milk to the chopped fillet. I mix. Gradually add flour. Thoroughly knead with a fork until smooth, so that there are no lumps. You can use a blender.

3. I add salt, pepper - I ended up using a mixture of peppers. And chopped greens. You can also add chopped onion or garlic.

4. I fill the bowl of the multicooker halfway with water. I put a container for steaming. And in it are silicone molds, which I previously lubricated with a brush with vegetable oil. You can use butter.

5. I fill each mold halfway with the mass for the soufflé.

6. I turn on the multicooker for the "Steam" program for 45 minutes.

Ready soufflé is easily separated from the moulds. Can be served both warm and chilled. With your favorite side dish or fresh vegetables.

Delicate, light, airy soufflé will appeal to both adults and children.

Bon appetit!

Detailed step by step recipe:

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Chicken souffle in a slow cooker always turns out incredibly tender and tasty. Such a dish can be safely given to the smallest household members. And the capabilities of multicookers allow housewives to go about their business while a hearty breakfast or dinner is being prepared. In general, from whichever side you look, all the advantages of this dish are obvious.

3 main secrets of a gentle soufflé:

• to make the soufflé really tender and fluffy, add egg whites to the minced meat separately from the yolks, and beat them beforehand until stable peaks;
• we don’t use kitchen gadgets for whipping proteins, we do all the work manually, and you need to lay them out with the rest of the ingredients last;
• when preparing a soufflé in a slow cooker, it is allowed to change the proportions of chicken meat and vegetables, depending on taste preferences.

Cooking delicious and nutritious breakfast for the little ones

Chicken souffle in a slow cooker for children is prepared without adding vegetables and spices, because the baby may experience an unexpected allergic reaction to these ingredients. By the way, this dish will fit perfectly into the dietary diet of adults.

Compound:

• 0.8 kg chicken fillet;
• 150 ml cream;
• 2 eggs;
• salt.

Cooking:

• Rinse the chicken fillet and pat dry. Cut the meat into small pieces and pass it through a meat grinder.
• Separate the yolks from the proteins in a convenient way.
• Pour 75 ml of cream into the minced chicken and add the yolks.

• Lightly salt the egg whites and beat by hand. By the way, for a dietary diet, you need to add as little salt as possible.

• In small portions, we introduce the remaining cream into the minced meat, knead it until smooth.
• Then carefully add the egg whites. To make the soufflé airy, the proteins need to be mixed into the minced chicken, as in the dough for a biscuit.
• We spread the resulting minced meat in a mold, preferably silicone.
• We will cook the soufflé for a couple. We put the mold in a special container and install it in the slow cooker. Don't forget to fill the bowl with water.

• We turn on the corresponding “Steamed” mode and cook the soufflé for an average of forty minutes.
• Let the finished dish cool slightly and only then remove from the mold. You can serve the soufflé with your favorite vegetables.

Healthy and healthy snack for the dinner table

The recipe for chicken soufflé in a slow cooker can be modified and refined vegetable notes can be added to the dish. Nutritious, tasty, healthy and fragrant - this is how the dish will turn out.

Compound:

• 0.4 kg chicken fillet;
• 70 g of sun-dried tomatoes;
• 7 leaves of basil;
• 2 eggs;
• 150 ml sour cream;
• 100 ml of milk;
• 2-3 garlic cloves;
• salt;
• ground black pepper.

Cooking:

• Just note that tomatoes can be used fresh. So, peel the garlic cloves, rinse the basil and dry it.
• Grind tomatoes, basil leaves and garlic cloves with a blender. Transfer the resulting mixture to a separate bowl.
• Rinse the chicken fillet, dry it, cut it randomly and also grind it with a blender. Add ground pepper and salt to the meat, mix.

• Now we will introduce sour cream and milk, as well as eggs, into minced chicken. If you want the soufflé to be softer and fluffier, separate the whites from the yolks and add them to the rest of the ingredients, as described in the previous recipe.

• Beat the minced meat and put the vegetable mixture into it.

• We are not lazy and will work with a blender to get a homogeneous minced meat.
• We spread it in the form and install it in the slow cooker.

• We prepare the dish in the same way as in the previous recipe.

You can experiment and add sliced ​​​​pumpkin to the soufflé, as well as any greens. It will turn out very tasty.

Chicken liver soufflé in a slow cooker

Souffle can be prepared not only from fillet, but from chicken liver. All the ingredients for this dish will always be found in the refrigerator, and the culinary process itself will not cause you any difficulties. By the way, such a soufflé can also be made from beef liver, just soak it in milk first.

Compound:

• 0.4 kg of chicken liver;
• 3 slices of white bread;
• 1 multi-glass of milk;
• bulb;
• 1 st. l. vegetable oils;
• salt;
• ground black pepper.

Cooking:

• We wash the liver thoroughly and cut off all the excess.
• Boil the offal in lightly salted water until tender.
• Soak bread slices in milk.

• We clean the onion and cut it.
• We combine the onion with bread in a blender bowl, pour in the remaining milk.

• We will work a little to get a homogeneous mass, and then put the chopped liver into it.

• Stir well the minced liver, add salt and ground black pepper. You can add your favorite spices.

• Lubricate the multibowl with vegetable oil and put the minced meat into it. We set the program "Baking" for forty minutes.

• Check the soufflé for doneness by pricking it lightly with a toothpick, adding more time if necessary.
• We leave the finished soufflé to cool slightly in a slow cooker, and then carefully remove it.
• We serve the dish to the table with greens and your favorite side dish.

Recently, I decided to use my clever multicooker as a double boiler. There are enough interesting recipes for steamed dishes, one of them is chicken soufflé. In a slow cooker, the process does not take much time to cook and is quite simple, but the result, despite this, is simply wonderful - the soufflé turns out to be very juicy, tender and tasty, and besides, it is also dietary, as it is steamed, which means that all the useful substances of chicken meat will be preserved. However, it is not tasteless at all. A vegetable mixture gives it an elegant look. Such a soufflé can serve as a substitute for sausages and an alternative to fried cutlets, it can be safely offered to children and all those who watch their diet.

Ingredients:

• 700 g chicken fillet
• 3 eggs
• 1 multi-glass 10% cream (160 ml)
• 250 g mixed vegetables
• salt, pepper to taste

How to cook chicken soufflé in a slow cooker

In order to cook chicken soufflé, you need to make minced meat. I cut the chicken fillet into small pieces 2 times through a meat grinder, beat in eggs, salt and pepper.

Now this mass needs to be beaten with a blender, but you can, like me, with a mixer.

As soon as the minced meat has become homogeneous and slightly viscous, I pour in the cream (since I am preparing a dietary option, my choice fell on cream with the lowest fat content).

I shake again. I add a vegetable mixture to the prepared minced meat (it contains corn, peas, sweet peppers, carrots, but I think that you can safely improvise and supplement the vegetable filling with champignons, cauliflower or broccoli), mix well.

You can also make a more satisfying, but also more high-calorie version of the soufflé, which will please the stronger sex more, by adding fried mushrooms and grated cheese to the minced meat, it also turns out very tasty. I put the resulting mass into a tray for steaming (since I have a tray with fairly large holes, I first lined it with gauze, so before transferring the minced meat to a container, check if there is a need to do the same).

I pour a sufficient amount of hot water into the bowl of the multicooker, set the soufflé tray, close the multicooker and select the “steam” mode for cooking. After 40 minutes, the soufflé will be ready. After the beep, I turn off the multicooker, carefully open it and leave the soufflé in the tray so that it cools down and “seizes”. Then I take it out of the mold, put it on a flat dish and carefully remove the gauze.

And here is what it is in the context.

Bon appetit!

One of the interesting tasty dietary healthy dishes is cooked chicken soufflé in a slow cooker for children, which is quickly and happily absorbed by kids. Chicken meat is easily digested, assimilated, replenishes vitamins, microelements, and protein in the child's body, which are necessary for rapid growth and development.

Starting from the age of one, children learn to eat “like adults”, they develop their own taste preferences. Therefore, mothers should try to prepare and serve mouth-watering, attractive dishes, combining pleasant taste with compliance with the children's diet and proper preparation.

At first, half a teaspoon of boiled pureed meat is added to foods already familiar to the child in order to gradually accustom him to new tastes.

Chicken meat has a delicate structure without coarse fibers and over time, the lunch portion of the product can be increased to 50 g.

In addition to broths, soups, mashed potatoes and cereals, second courses appear in the diet of babies - fragrant "meat" with a side dish. We are talking about dietary minced chicken. But from it you can cook hearty and varied food, such as chicken soufflé. The recipe in the slow cooker for children will help you out at the right time and does not require special culinary skills.

Ingredients

• Chicken breast, without skin - 350 g;
• Egg - 2 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Milk - 50 g;
• Butter - 1 tsp;
• Semolina - 1 tsp;
• Salt - to taste.

Cooking method

• Pour semolina into milk, stir, set aside to swell.
• We wash the chicken fillet, leave it for a while in water.
• Onions, carrots, cut, grind in a blender, sauté until tender.
• Cut the chicken fillet into pieces, combine with the yolks, grind in a blender.
• We combine minced meat, vegetables, semolina, add salt, scroll in a blender.
• Whisk egg whites with a mixer until stiff peaks form.
• Gently mix the mixture with proteins until a homogeneous tender consistency.
• Pour three cups of water into the multicooker bowl.
• We place the resulting mass in molds greased with butter, set on a special stand in a slow cooker.
• Set the steam mode, cook for 20 minutes.
• Chicken soufflé is ready. We take it out on a plate, serve it warm to the table.

Steam soufflé is very tender, airy. You can cook soufflés in the "Baking" mode. A dish prepared in any way is easily combined with side dishes of fresh vegetables, boiled buckwheat, mashed potatoes, vermicelli.

If desired, minced meat can be made with the addition of boiled rice, zucchini, cabbage, liver and other approved hypoallergenic foods.

The dish looks impressive with additional decoration with greens.

What to consider when preparing baby chicken soufflé

In order for the food to benefit the child, we follow some rules:

• It is better to buy chicken at home, without hormones and antibiotics.
• Remove skin and fat.
• Soak the fillet for a short time in milk or water.
• Cook immediately while the meat is fresh.
• Start feeding with micro portions, gradually increasing to a normal portion.
• Do not overfeed your baby, even if you want supplements. Remember that there is an individual intolerance.

If a child shows signs of allergies or gastrointestinal problems, chicken soufflé (the recipe in a slow cooker for children does not contain complex ingredients) should be canceled and a pediatrician should be consulted.

Chicken soufflé in a slow cooker is dietary, very tasty, ideal for baby food after a year and a half. The role of “dough” in it is performed by tender minced chicken breast, a low-fat source of complete protein, and the role of “fruit” is zucchini strips. It sounds unusual, but in fact it is quite a traditional chicken soufflé, just interestingly decorated.

I used to cook it in the oven in a water bath, which is a little problematic, I cooked it in a double boiler, which is already more convenient. And recently, a miracle multicooker unit has firmly settled in my kitchen! And she is the best suited for making this soufflé. The dish turns out incredibly tender, juicy, but not boiled.

And no extra fat, everything is prepared in its own juice. I highly recommend it, it's simple, budget-friendly and very, very tasty! Mashed potatoes, boiled rice, buckwheat or pasta will serve as a perfect side dish for this chicken soufflé, try and choose your option.

Total cooking time - 1 hour
Active cooking time - 10 minutes
Cost – $2.0
Calorie content per 100 gr - 76 kcal
Servings - 4 servings

How to cook chicken soufflé in a slow cooker

Ingredients:

Chicken breast - 600 g.
Zucchini - 600 g.
Bread - 1 slice.(white)
Egg - 1 pc.
Butter - 5 g.
Milk - 125 ml.
Salt - to taste
Black pepper - to taste
Nutmeg - to taste
Dill - to taste

Cooking:

The chicken breast for this dish can be passed through a meat grinder, or you can grind it in a blender, then the texture of the soufflé will be very delicate, pate. Put the chicken breast cut into small pieces into the blender bowl (if from homemade chicken, then it can be together with the skin, it will be juicier). Add a slice of white bread without crust, egg and milk to the meat. You can use cream instead of milk. Salt, pepper lightly and season with ground nutmeg, a pinch.

Process into a smooth puree.