Recipes - Chicken Recipes - Chicken Souffle

Metric Ingredient Imperial
250 ml bread crusts 1 cup
125 ml milk 1/2 cup
10 ml olive oil 2 tsp
1/2 onion, finely chopped 1/2
1 celery stalk, finely chopped 1
250 ml mushrooms, thinly sliced 1 cup
3 egg yolks 3
750 ml cooked white meat of chicken, chopped 3 cup
1/2 red pepper, cut in small cubes 1/2
- salt & pepper to taste -
2 ml paprika 1/2 tsp
3 egg whites 3

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Directions
In a bowl; soak bread crusts in milk and let sit for 5 minutes.
Meanwhile, heat olive oil in non-stick skillet and cook onion, celery and mushrooms for 5 minutes; set aside.

In another bowl; mix together egg yolks, chicken, red pepper, onion-celery-mushroom mixture and bread crusts. Season to taste with salt, pepper and paprika; set aside.

Beat egg whites until stiff with wire whisk or electric mixer; gently fold into chicken preparation. Transfer to a buttered souffle dish and cook in preheated 325 F (160 C) oven for 50 to 60 minutes or until blade of knife inserted in centre comes out clean.

Serves 4