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Chicken Soufflé
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
40 minutes
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6

For the béchamel sauce:

  • Melt the butter in a saucepan over medium heat. Do not let it burn.
  • As soon as it starts to melt, add the flour and sauté.
  • Gradually add the milk in 5 batches and whisk. As soon as the first addition is absorbed, add the next, while whisking continuously and making sure all of the lumps are dissolved.
  • When the last addition of milk has been added and incorporated, remove saucepan from heat.
  • Season with salt, pepper and some freshly ground nutmeg. Whisk.
  • Add a handful of grated parmesan and whisk to combine.
  • Add the egg yolks one at a time while whisking continuously.
  • Add more grated parmesan, reserving some for later on in the recipe.
  • Set aside until needed.

For the soufflé:

  • Preheat oven to 180* C 350* F) Fan.
  • Place a pan over medium heat.
  • Wear disposable gloves to work with the chicken if you can.
  • Drizzle chicken with some olive oil. Season with salt and pepper and rub all over chicken.
  • Transfer to hot pan.
  • Remove gloves and sprinkle chicken with some fresh thyme.
  • When the chicken has turned golden on both sides, transfer to a baking pan lined with parchment paper.
  • Bake for 12-15 minutes.
  • Sauté the spinach in the same pan so it can soak up some of the chicken juices. When it softens, chop it up and place in a bowl.
  • When the chicken is ready, remove from oven and set aside until it is cool enough to handle.
  • Chop the chicken into small cubes and transfer to a bowl.
  • Chop the slices of bread into small cubes and add them to the bowl.
  • Finely chop the spring onion and add to the bowl.
  • Add the sautéed spinach, chopped dill and fresh oregano.
  • Add the egg whites, making sure there are no drops of yolk in them or else they will not turn in to a nice and fluffy meringue.
  • Whisk until you create a fluffy meringue.
  • To the béchamel sauce, add 1 teaspoon baking powder so that the mixture will rise while baking. Stir and add it to the bowl with the chicken mixture.
  • Stir until completely combined.
  • Add the meringue to make the soufflé as light and fluffy as possible. Gently fold just to distribute within the mixture.
  • Generously grease a baking dish with butter. Sprinkle with reserved grated parmesan all over baking dish.
  • Spread mixture in to baking dish.
  • Bake for 30-35 minutes.
  • When ready, remove from oven and serve immediately.
You don't need the meringue to become too stiff. You want it to be as light and fluffy as possible when you add it to the souffle mixture.  
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