Souffle "bird cheese"

Description

The souffle turns a loose, slightly porous, juicy and flavorful. The dish is not diet, but sometimes it is possible to pamper yourself...

Ingredients

Chicken breast

500 g
Cheese

200 g
Butter

200 g
Chicken egg

3 piece
Flour

1 Tbsp
Broth

300 ml
Leeks

1 piece
Garlic

4 tooth
Semi-dry red wine

4 Tbsp
Nutmeg
Spices
Sour cream

1 Tbsp

Cooking

The number of products calculated for 8-10 servings, so you can reduce them by half. Chicken breast boil until tender with spices. When cooking I add a few sprigs Lavrushka and Basil (you can substitute dry herbs), salt, black pepper and white. Ready to get the meat from the broth, remove the skin and bones (if any). In the future we will need 300ml of the broth, leftovers can be frozen to use as directed.

In a frying pan slightly brown the flour, pour in the broth and cook over low heat, stirring occasionally, for 7-10min. Then, the resulting strain the sauce, to avoid lumps.

Chicken breast finely cut and carefully grind (I've done this in 2 portions) or skip 2 times through a meat grinder.

Chicken in the resulting mass, add the sauce, wine, and nutmeg (to taste), mix well. You can do without wine, just when the mass is dry, add 2-3st. L. broth.

Add the grated cheese, grind. Then butter or margarine and whisk in the lush mass.

Add chopped leeks (or fresh herbs to taste), chopped garlic, to enter the beaten eggs, mix well. Try the salt and spices, if you want to add.

Put the mass into a greased and sprinkled with breadcrumbs shallow form ( I have a form with a diameter of 20cm). Smooth the surface, grease 1st. L. sour cream.

Bake in a preheated 180 degree oven for 30-40min. (focus on your oven!), before formation of a ruddy crust.

I was in a hurry and got the souffle at once, so I got it a little late. Let cool soufflés in the oven.

Warm soufflé to separate the edges from the mold and gently "move" on the dish, or cover with a plate and tilting. You can apply warm, such as rice with fresh vegetables (salads, cabbage, tomatoes, cucumbers...). But we prefer the cold option, as a snack.

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