Layered chicken souffle I offer an excellent option of cooking chicken soufflé - with cream, nutmeg and very beautiful, colorful and useful strips of boiled carrots. Souffle leaves tender, fragrant. This souffle can be served with mashed potatoes, pasta or vegetables. And also it can be used for making sandwiches!
Ingredients:- Chicken fillet 350g
- Eggs chicken 1 pc.
- Cream 50 ml
- Carrot 1 pc.
- Salt 2 g
- Black pepper powder 1 g
- Nutmeg 1 gr
- Butter 10 g
- Breadcrumbs 2 tbsp. l.
- Step 1 To make chicken soufflé with carrots we need chicken fillet, cream, egg, carrots, salt, pepper, nutmeg.
- Step 2 Carrots clean and cut using a special knife or grater with thin and long strips.
- Step 3 Boil the carrots for 4-5 minutes.
- Step 4 Grind the fillet with a blender.
- Step 5 Add salt, pepper, nutmeg.
- Step 6 Add the egg.
- Step 7 Add the cream.
- Step 8 Mix thoroughly.
- Step 9 Lay 1/3 of the mass in a greased and biscuit-covered baking dish in a microwave oven. The size of the shape is 11x7 cm.
- Step 10 Top with half of the prepared carrots in one layer of the strip to the strip - so that there are no gaps.
- Step 11 Repeat the layers again: put 1/3 of the chicken mass on the carrots. On the mass - strips of carrots. Top - the last 1/3 of the chicken mass.
- Step 12 Bake the souffle in the microwave for 5 minutes at 750 watts.
- Step 13 Serve the souffle, cut into slices.