Chicken Souffle

Preparation Time– 10 minutes;
Cooking Time– 20 minutes;
Serves – 1;


  • Skimmed milk: 50 ml;
  • Butter: 1 ½ teaspoon (mixture) + ½ teaspoon (greasing);
  • Cheese: 30 gms (2 cubes);
  • Egg: 1;
  • Diabetacare Multigrain flour: 1 tablespoon;
  • Chicken: 40 gms (boneless);
  • Pepper powder: ½ teaspoon;
  • Whole wheat bread (cubes): ½ slice;
  • Salt as required;


• Preheat oven at 2000C. Grease the baking dish and set aside;
• Boil the chicken with salt and shred it. Keep it aside;
• Heat butter in a pan. Fry Diabetacare multigrain flour lightly. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly for 3-5 minutes, until the mixture coats the back of a spoon;
• Remove the mixture from flame. Add egg yolk, pepper powder, cheese, shredded chicken, bread cubes, salt and stir until combined (mixture will be thick);
• In a bowl, beat the egg white using an electric beater at high speed until they form stiff peaks. Stir 1/4 of the egg white into the chicken mixture;
• Spoon the batter into the baking dish. Add the remaining egg white on top of the chicken mixture;
• Bake at 1700C degrees for 20 minutes until the soufflé is puffed and the top is firm & golden;
• Remove from the oven and serve immediately;

Nutritive Value for 1 serving:
Energy – 338 kcal, Protein – 27 gm, Fat – 17 g, Carbohydrates- 18 g

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