This Light and Airy Chicken Breast Souffle turns simple chicken into a cloud-soft, golden bake that feels a little bit special. Whipped egg whites lift the savory chicken, cheese and dill mixture, while a gentle bake keeps every bite tender. If you enjoy chicken breast dishes, try our Juicy Baked Chicken Breast with Cheese and Tomato and Chicken Meatballs with Mushroom Filling.
Ingredients
- 400 g (14 oz) chicken breast, ground
- 200 ml (3/4 cup) milk
- 2 eggs, separated
- 30 g (1/3 cup) light grated cheese
- 1/2 tsp salt
- Black pepper, sweet paprika
- Fresh dill, chopped
Instructions
- Mix the ground chicken with the yolks, grated cheese, dill, and spices. Pour in the milk and stir again.
- Whip the whites to stiff peaks and gently fold into the meat.
- Line a pan with parchment, pour in the mixture, and bake at 180°C (350°F) for 30-35 minutes.
- Let cool in the turned-off oven.
Tips
- Fold the egg whites in gently with a spatula to keep as much air as possible in the souffle.
- Do not open the oven during baking, so the souffle rises evenly and stays fluffy.
- For more baked chicken inspiration, visit seriouseats.com and allrecipes.com.
Nutrition: per 100 g: 146 kcal, protein 21 g, fat 6 g, carbs 2 g