Chicken soufflé with olives
5 servings
60 minutes
Chicken soufflé with olives is a delicate dish of French cuisine that combines the airy texture of soufflé with the rich flavor of chicken fillet and a tangy hint of olives. The French are renowned for their exquisite cooking techniques, and soufflé is one of the most refined methods. The softness of the dish is achieved by soaking the chicken in milk and then finely grinding the ingredients. Italian herbs add aroma, while olives provide a slight saltiness. Steamed, the soufflé turns out light, healthy, and elegant; it can be served as a standalone dish or as part of an upscale dinner. Chilled, it acquires a special texture, making it an excellent choice for appetizers. This exquisite delicacy will provide true enjoyment for gourmets.
1
Soak the cut chicken fillet for at least an hour in milk or cream.
- Chicken fillet: 600 g
- Skim milk: 1 glass
2
Blend fillet, onion, eggs, garlic, and Italian herbs with cream or milk.
- Chicken fillet: 600 g
- Onion: 1 piece
- Chicken egg: 2 pieces
- Garlic: 3 cloves
- Skim milk: 1 glass
- Italian Herbs: to taste
3
Place half of the mass in a mold that will be placed in the steamer basket. On the laid half, add olives, pieces of paprika, or greens.
- Olive: 10 pieces
4
Cover the laid mixture with the second half. Place the mold in the steamer basket and steam for about 20 minutes.
5
Cool the prepared dish in the refrigerator.