Chicken fillet soufflé
4 servings
50 minutes
Chicken fillet soufflé is a delicate and airy dish with roots in Italian cuisine traditions, where the balance of simplicity and sophistication is valued. The use of cream and carefully whipped fillet gives the soufflé a soft, almost silky texture. Olives add zest, creating subtle flavor contrasts. This dish is perfect for both a light dinner and a festive table, highlighting culinary elegance. The soufflé can be served with a light vegetable salad or fresh bread, enjoying its rich yet delicate taste.
1
Mix chicken fillet with garlic, half of the cream, and salt; blend in a blender. Whip for a long time until the meat becomes very soft and airy.
- Chicken breast fillet: 400 g
- Garlic: 2 cloves
- Cream 25% fat: 150 ml
- Salt: to taste
2
Add the remaining cream, well-beaten egg, and mix thoroughly or blend again.
- Cream 25% fat: 150 ml
- Chicken egg: 1 piece
3
Spread half of the mixture in a suitable baking dish, arrange olives in a circle, slightly pressing them into the meat. Cover with the remaining mixture and place olives again, fully embedding them in the meat.
- Black olives: 80 g
4
Steam for 40 minutes.
