Chicken breast in a slow cooker - 5 simple and delicious recipes

Chicken breast, baked or stewed in a slow cooker, turns into a juicy dish without losing its dietary properties. There are several ways to prepare healthy meat: baking, steaming and stewing.

To bake, make cuts in the flesh, rub with spices and grated ginger, and lightly sprinkle with salt. Cook the chicken fillet, flat side up, in a small amount of oil in a slow cooker on the “Bake” setting for 25 minutes, followed by another 15 minutes after turning.

For steam cooking, there is a container with holes through which steam enters the meat. To add flavor, rub the chicken with seasonings and place in the sleeve. Pour water into the bowl and place the container over the liquid. Turn on the “Steam” button and set the time to 45 minutes.

To stew, place skinless meat in a bowl with a small amount of oil. Select the “Stew” option and time 1 hour. In this case, it is convenient to combine chicken with vegetables, cereals and sauces based on tomato paste or cream.

Steamed chicken breast in a slow cooker

A slow cooker will allow you to avoid the main problem of chicken fillet - dry meat. The meat is evenly sealed by temperature on all sides, retaining its taste and juiciness. To make chicken savory, you need to use spices and herbs.

Ingredients:

• 800 g fresh chicken breast;
• 1 tsp. a mix of allspice and black pepper;
• a pinch of crushed coriander;
• 1 laurel leaf;
• 1 tsp. without a hill of fine salt;
• a bunch of fresh dill and cilantro.

Cooking method:

1. Rinse the whole chicken breast and pat dry with paper towels.
2. Grind the spices with salt and bay leaf in a mortar to a fine powder.
3. Rub the chicken with the spice mixture on all sides and leave for 7 minutes to allow the flavors to permeate the flesh.
4. Place the breast in a container for steaming, and pour 3 cups of heated water into the bowl of the device.
5. Lower the lid of the device, turn on the “Steam” button
6. Steam chicken breast in a slow cooker for 40 minutes.

Transfer the finished meat with a fork to a warm plate, cut into slices and present with salad greens.

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How does chicken breast cooked in a slow cooker help you lose weight?

Chicken is highly valued in the diet menu not only due to its low calorie content, but also due to its protein content, which is easily absorbed by the body, as well as the virtual absence of fat. Due to its minimal fat content and large amount of protein, white meat is recommended for inclusion in the diet of athletes. It allows you to lose body fat, but maintain and build muscle mass, the main source of nutrition for which is proteins. Breast can be not only part of the diet, but also the main dish of the weight loss menu.

A weekly diet, the basis of which is white meat, brisket and vegetables, with the exception of potatoes, as well as fruits, except grapes with bananas, as well as various cereals, but without semolina and rice, allows you to lose from three to five kilograms. Weight loss is not the only beneficial property of the product. Steamed chicken white dietary meat is recommended for inclusion in many restorative dietary menus, due to its unique balanced composition.

Chicken breast with potatoes in a slow cooker

When the multicooker pan is warmed up everywhere in the “Baking” mode, the dietary chicken fillet is soaked in sour cream and spicy sauce, and the potato slices do not become soft. The side dish will be soft and melt in your mouth.

Ingredients:

• 500 ml dietary breast;
• 500 g potatoes;
• 200 ml sour cream 20% fat;
• 2 garlic cloves;
• a pinch of grated turmeric, powdered coriander and a mixture of peppers;
• 1 tsp. finely ground salt;
• 1 tbsp. l. virgin oils.

Cooking method:

1. Cut the washed and dried meat into pieces. Remove or leave the skin according to personal taste.
2. In a container, mix sour cream with chopped garlic and seasonings.
3. Do not add salt at first so that it does not draw out the juices from the meat.
4. Immerse the chicken pieces in the sour cream sauce, stir and cover the workpiece with film.
5. Let the breast marinate for 40 minutes in the refrigerator.
6. Wash the potato tubers, peel and cut into quarters. Dry the slices.
7. Place the breast onto the oiled surface of the multicooker bowl.
8. Pour the remaining sour cream sauce over the potatoes, sprinkle with salt and stir.
9. Sprinkle the potatoes onto the meat in an even, dense layer.
10. Cook chicken breast with potatoes in a slow cooker on the “Baking” mode for 30 minutes.

Let the finished treat sit for 7 minutes on the “Warming” option so that the taste of the meat mixes with the spices and vegetables. Place on plates and serve with baby vegetables or any fresh salad.

How to cook breast in sour cream in a slow cooker

What you will need:

• Half a kilo of chicken breast;
• A glass of sour cream with 20% fat content;
• Hard cheese slice 100-150 grams;
• 2 cloves of garlic;
• Large onion – 1 piece;
• Vegetable oil;
• 1 small spoon of curry;
• A little salt and ground black pepper.

How long should it cook - 50 minutes.

Calories in 100 grams – 200.

How to cook:

1. Rinse the chicken fillet with cold water and dip with paper napkins;
2. Remove the skin and cut the chicken meat across the grain into small pieces;
3. Remove the skin from the onion. Cut the onion into half rings. You can use more onions, this will make the meat more aromatic and tastier;
4. Spray the multicooker container thoroughly with vegetable oil;
5. We put chicken pieces there, season them with spices, and add some salt. Select the “Baking” program and time 35 minutes;
6. After about 10 minutes, add the onion pieces. Mix everything, leave to fry all together for about 15 minutes;
7. Rub a piece of cheese into large shavings;
8. Remove the skin from the garlic cloves and cut them into small pieces;
9. Pour sour cream into a cup, add cheese shavings, garlic and mix;
10. Then pour the sour cream mixture over the meat, mix and leave to simmer until the beep sounds, about 10 minutes;
11. Place the finished dish on a plate and place it on the table.

Chicken breast with vegetables in a slow cooker

A low-calorie dish of chicken breast with vegetables in a slow cooker will turn out nourishing, juicy and tender. Vegetables do not lose their shape when cooked, giving the meat a special softness and spring aroma.

Ingredients:

• 2 pcs. breasts;
• 2 young zucchini;
• 1 medium juicy carrot;
• 2 onions;
• 3-4 ripe tomatoes;
• 1 tsp. fine salt;
• 1 tsp. a set of spices for chicken;
• 100 ml odorless oil for frying.

Cooking method:

1. Remove skin and films from the breast.
2. Remove the rough skin from the zucchini and, if necessary, cut out the core with seeds.
3. Chop the onion into cubes, grate the carrots on a medium grater, and cut the zucchini pulp into circles.
4. Lightly salt the chopped zucchini and stir until the vegetable releases its juice. The liquid must be drained afterwards, as it will spoil the thickness of the sauce.
5. Pour oil into the multicooker bowl, fry the carrots in it, setting the “Baking” option.
6. Add onion to carrots and continue frying.
7. Add the chopped breast to the vegetables and add a little salt to the ingredients.
8. As soon as the meat turns white, add pieces of zucchini, squeezing them from the juice.
9. Also add seasonings and chopped tomatoes without skins to taste.
10. Mix the ingredients, pour in 100 ml of purified water and set the “Stew” mode for 30 minutes.
11. After the readiness signal, set the “Heating” function and the period of 10 minutes.

The treat can be presented hot or cold; after cooling, the vegetable sauce will become thicker and richer.

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Chicken breast baked in kefir

Baking chicken in kefir makes the meat even more tender and juicy.

Ingredients:

• 500 g chicken fillet
• 2 cloves of garlic
• Dill and chili pepper
• 200 ml kefir
• Salt

Preparation:

1. Combine finely chopped chicken fillet, salt and pepper, finely chopped garlic and herbs in one bowl.

2. Pour kefir over the meat, mix and put in the refrigerator for 30 minutes. Better yet, 1 hour if you have free time.

3. Then place the fillet in the multicooker bowl and close the lid.

4. Set the “stewing” mode, type of product - meat and cooking time - 35 minutes. We press start.

5. After the specified time, the dish is ready.

Bon appetit!

Chicken breast in foil in a slow cooker

Foil allows you to preserve the juiciness of meat products. The chicken simmers in its own juices, accentuated by a bright mushroom aroma. The taste of green grapes will give the meat dish an unusual sourness and oriental piquancy.

Ingredients:

• 3 chicken fillets;
• large onion;
• 150 g fresh champignons;
• 100 g of ripe green grapes;
• optional fine salt and freshly ground pepper;
• 1 tbsp. l. oils

Cooking method:

1. Wash the meat, remove any films and pat dry with a towel.
2. Generously coat the breast on all sides with your favorite spices and salt.
3. Wash the grapes thoroughly, pour into a colander and pour over boiling water.
4. Chop the onion into thin feathers. You can add a little shallot to the onion, this will soften the taste of the meat and make the dish tender.
5. Peel the champignon caps from thick skins, wash them thoroughly and chop into thin slices.
6. Spread the foil on the work surface and arrange the mushrooms on it.
7. Distribute the meat on top, scatter thin feathers of onions and grapes on it for juiciness.
8. Form a sealed pocket out of foil and place the workpiece in a multicooker pan.
9. Cook on the “Baking” program for 1 hour. The meat will fry, acquire a beautiful golden color, but will not burn.

Leave the chicken breast in foil to steep for a while in the cooling slow cooker, place the meat on a plate, and decorate with green grapes and stewed onions on top.

Fried

• Time: 1 hour. • Number of servings: 4 persons. • Calorie content of the dish: 290 kcal (per 100 g). • Purpose: for lunch, dinner. • Cuisine: Russian. • Difficulty: easy.

In a slow cooker you can fry not only a breast, but also wings, legs and even a whole carcass. But the tastiest thing will be a clean fillet. To prepare this dish, you don’t have to stand at the stove all day and watch the frying pan splashing with oil. You just need to throw all the necessary components into the electrical equipment and wait for a delicious lunch to be ready.

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Ingredients:

• chicken breast – 1 piece;
• vegetable oil – 1 tbsp;
• lemon - 0.5 pcs;
• salt – 0.3 tsp;
• dried garlic – 1 tsp;
• ground black pepper and paprika - to taste.

Cooking method:

1. Clean the meat from the bones, cut into portions, sprinkle them with lemon juice.
2. Mix all spices and salt with 1 tablespoon of vegetable oil.
3. Rub the mixture over the breast.
4. Coat the walls of the multicooker with oil and set the frying mode.
5. Fry the pieces for 15-20 minutes on each side.

Chicken breast in sour cream sauce in a slow cooker

A quick and simple recipe for the most tender chicken fillet, perfect for whipping up. It is convenient to cook chicken breast in sour cream sauce in a slow cooker, since the meat is completely baked and does not dry out, and the sauce is thick and spicy.

Ingredients:

• 0.5 kg chicken pulp;
• 1 onion;
• a pinch of finely ground salt;
• 350 ml sour cream 20% or higher fat content;
• 1 tsp. Dijon grain mustard;
• 1 tsp. dried oregano;
• 1 tbsp. l. cold pressed oils;
• 1 tsp. black pepper powder.

Cooking method:

1. Chop the onion into thin half rings.
2. Dry the washed fillet and cut into pieces.
3. In a multicooker bowl, fry the onion in oil for 5 minutes using the “Fry” option.
4. Add the chicken pieces and continue frying for another 10 minutes, stirring, to brighten and flavor the dish.
5. For the sauce, combine fine salt with pepper, mustard and oregano.
6. Add onion to the meat, select the “Stew” option and cook for 30 minutes.

For a special aroma when stewing, you can put a handful of mushrooms, a little grated carrots or sweet meaty peppers in a bowl. Present the treat warm with a side dish of boiled or baked potatoes, vegetables or pickles.

How to cook in French?

Everyone is used to cooking pork in French, but it can easily be replaced with chicken, and even done not in the oven, but in a slow cooker.

Required Products:

• three potatoes;
• one turnip onion;
• about 150 grams of cheese;
• two chicken fillets;
• seasonings and mayonnaise to your taste.

Preparation:

1. We prepare the meat, wash it, rub it with spices and keep it in the multicooker bowl for 15 minutes in the “Baking” mode.
2. Turn over and top with chopped onions and potatoes, chopped into thin slices.
3. Coat well with mayonnaise; if desired, you can also season the potatoes with spices. We finish everything with grated cheese and cook for 40 minutes on the “Baking” mode.

Advice! You can add a layer of cheese a few minutes before the end of the program. In this case, it will turn out tender.

Stewed chicken breast in a slow cooker

The aromas of the products mix in the multicooker, the taste of the meat remains rich, as if cooked in a sleeve. When stewing, the vegetables will turn out soft, retain their shape and brightness of color.

Ingredients:

• 1 fillet;
• 6 potatoes;
• 1 onion;
• medium carrot;
• 2 tbsp. l. tomato paste;
• 1 tsp. pepper mix;
• 1 tsp. crushed coriander;
• salt to taste;
• 200 ml of drinking water.

Cooking method:

1. Cut the onion and carrots into strips and fry in a multicooker bowl with a small amount of oil until soft.
2. Add tomato paste and chopped meat and potatoes.
3. Salt the dish and sprinkle with spices to taste.
4. Cook vegetables with the lid down for 45 minutes using the “Stew” option.

Stewed chicken breast cooked in a slow cooker, served hot with chopped herbs, pepper and crusty white bread.

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Useful tips

• Before cooking, chicken breast can be kept in the marinade for about 2-3 hours. As a marinade, you can use mayonnaise with spices, mustard, kefir or just spices;
• You can use mayonnaise instead of sour cream. But in all cases, it is better to add sour cream, because it will add nutrition and tenderness to the meat;
• Be sure to season with spices, they will add flavor and juiciness;
• You can also add fresh herbs - parsley, dill, green onions, celery. Herbs will add an amazing aroma;
• Ready meat can be served with a sauce made from wine, sour cream, broth and flour. All these components need to be mixed and boiled until thick. All ingredients can be taken at your discretion, most importantly, in equal quantities.

Chicken breasts cooked in a slow cooker turn out much tastier than fried in a frying pan or baked in the oven. It is in the slow cooker that they retain their aroma and juiciness. Once cooked, they turn out amazing and incredibly tender.

Bon appetit!

Chicken breast in creamy sauce in a slow cooker

Soft chicken breast in a creamy sauce cooked in a slow cooker remains tender, seasonings make the meat taste piquant, and herbs add freshness to the dish. The fat content of the dish depends on the cream. For dietary nutrition, Greek yogurt can be used instead.

Ingredients:

• 2 breasts;
• bulb;
• 250 g of drinking water;
• 3 tbsp. l. frying oil;
• 1 carrot;
• 2 tbsp. l. flour;
• 1 tsp. chicken seasoning set;
• 1 tsp. finely ground salt;
• 100 ml 20% cream.

Cooking method:

1. Cut the skinless fillet into small cubes.
2. Grate the carrots into squares on a grater, and chop the onion into smaller pieces.
3. Dissolve flour in water and stir until no lumps remain.
4. In a multicooker, fry the chicken fillet in oil for 10 minutes with the lid open, setting the “Baking” program.
5. Add carrot shavings, onions and seasonings. Lightly salt the dish.
6. Continue cooking uncovered for another 12 minutes.
7. Pour in the flour, water and cream, stir until the sauce evenly saturates the meat.
8. Close the lid of the device and simmer the dish for 15 minutes.

Serve chicken with sauce; it is better to serve mashed potatoes or pasta as a side dish.

The simplest recipe for baked chicken breast

Juicy baked chicken breast in a slow cooker with an appetizing crust - what could be tastier? The entire cooking process will not take you more than an hour and the list of ingredients is minimal!

So, we need:

• 1 chicken breast
• Seasoning for chicken
• Salt and pepper
• Vegetable oil

Let's move on to cooking:

1. Rinse thawed meat thoroughly and remove excess moisture.
2. Make a cut in the middle, add salt and pepper.
3. Coat all sides with chicken seasoning.
4. Grease the bowl with oil and load the chicken. “Baking” for 15 minutes.
5. Turn the meat over to the other side and bake again for 15 minutes.

Vegetables are perfect as a side dish for fried chicken. The breast will be more tender if you coat it with sour cream before baking, or add a few tablespoons of white wine.

Chicken breast in soy sauce in a slow cooker

Due to the uniform heating of the multicooker bowl, the chicken fillet simmers in its own juice and does not require additional oil. The meat turns out to be dietary, and soy sauce replaces salt and adds Asian piquancy to the meat.

Ingredients:

• 1 kg fillet;
• 2 tbsp. l. flower honey;
• 3 garlic cloves;
• 50 ml olive oil;
• 80-90 ml soy sauce.

Cooking method:

1. Remove chicken meat from films and skins and place in an even layer on the bottom of the multicooker pan.
2. Combine honey with soy sauce, add olive oil and chopped garlic.
3. Pour the sauce over the fillets, stir until all the slices are covered with the soy-garlic mixture.
4. Leave the chicken to marinate under the closed lid for half an hour.
5. Mix the mixture, turn on the “Bake” button and bake for 40 minutes.
6. At the end of cooking, mix the meat with the sauce. The gravy will be rich and thick.

Tender chicken breast in soy sauce, cooked in a slow cooker, served with spicy rice or vegetables. You can sprinkle microgreens on top of the dish and place a sprig of cherry tomatoes next to it.

Steamed chicken fillet

An option for those who are on a diet, because the fillet is completely calorie-free, and in this case it is cooked without a drop of fat.

Required Products:

• the required number of fillet pieces;
• spices as desired

Preparation:

1. Rinse the chicken, remove fat and films. You can cut it into smaller pieces, or you can cook it like that.
2. Season to taste with the selected spices or do without them at all, and place in a special container for steaming. Pour about a liter of water into a cup, place the container and cook in the “Steam” mode for 40 minutes.

Chicken breast pastrami in a slow cooker

The multicooker is able to maintain a low temperature for a long time, so the chicken meat does not dry out and cooks evenly and correctly. Chicken breast pasta cooked in a slow cooker looks impressive on a meat plate and replaces store-bought ham or sausage on sandwiches. The product is distinguished by its natural composition and quality of raw materials.

Ingredients:

• 2 chicken fillets;
• 5 black peppercorns;
• 3 tbsp. l. fine salt;
• 800 ml of drinking water;
• 1 tbsp. l. Sahara;
• 1 full tbsp. l. coriander seeds;
• 2 cloves;
• 2 tbsp. l. odorless oils;
• 2 tbsp. l. grainy French mustard;
• 2 bay leaves.

Cooking method:

1. Cut off a narrow part of the fillet, as it will turn out too salty.
2. Pour salt and spices into a convenient container, lightly grinding them in a mortar.
3. Pour in cooled boiled water, stir until the salt and sugar dissolve.
4. Completely immerse the meat in the marinade, place a plate on top and put the workpiece in the refrigerator for 12 hours.
5. Blot the meat with a napkin so that no excess moisture remains.
6. Mix mustard and oil for coating. If desired, you can add curry powder, turmeric or herbes de Provence.
7. Tie the fillet with a tourniquet. Coat the breast with spices on all sides and place in the slow cooker.
8. Simmer for 15 minutes on the “Stew” program, when ready, let the dish stand with the lid closed for 2 hours.
9. This will maintain a temperature inside the bowl at which the meat will soften and simmer slowly.

Before serving, cool the pastorma, cut into thin slices and place on toasted or fresh bread slice.

Dietary chicken breast can be prepared in a slow cooker of any model. Comfort modes and a tightly closing lid will retain the aromas of spices and allow the meat to soak in the juices of vegetables and herbs. Sauces in a slow cooker do not burn, thicken and deliciously envelop meat pieces.

Chicken fillet in a slow cooker

Chicken fillet in a slow cooker can be prepared in a dozen ways. Depending on the degree of exposure to the product, chicken fillet can be steamed, boiled, stewed, baked or fried until golden brown. The convenience of a multicooker, in addition, lies in the fact that along with the chicken fillet, you can simultaneously prepare a side dish for it. The famous duet dishes are the embodiment of all the recommendations of nutritionists. After all, it is known that it is undesirable to serve a fried meat (or fish) dish and a fried side dish. With a multicooker, everything works out just fine: let’s say, vegetables are steamed in a steamer basket, and tender breaded chicken fillet is covered with a golden brown crust in a bowl.

It is very important to use chilled fillet, since the already dry meat, when frozen, loses all its juices and becomes tough and tasteless. Neither sauces nor marinades help, alas. Correctly chosen, properly prepared and properly cooked chicken fillet in a slow cooker can become both an everyday dish and a hit on the holiday table.

Let's start with the most gentle method - steaming. With this method, the juiciness of the chicken fillet is preserved as much as possible, and the absence of fat and golden brown crust makes chicken fillet in a slow cooker absolutely dietary. Steamed fillet can be given to even the smallest children.

Steamed chicken fillet

Ingredients:

1 chicken fillet without skin, salt, ground black pepper - to taste.

Preparation:

Pour water into the multicooker bowl, install the steamer rack and place in it the washed, dried chicken fillet, rubbed with a mixture of salt and pepper. Set the “Steam” mode for 15 minutes.

This is a basic recipe that can be modified endlessly. Let's say, put potatoes and other vegetables in the multicooker bowl, add salted water and set the “Cooking” mode for 30-40 minutes. Vegetables can be baked in vegetable oil, or better yet, in butter. Time 40 minutes, “Baking” mode. Using the “Grain” or “Buckwheat” mode, you can cook any grain. In any case, the steamed fillet will be perfectly cooked in the steamer basket during this time. Here is the simplest duet dish for you.

If you show a little imagination and experiment with marinades, sauces, seasonings, as well as steaming methods, an ordinary steamed chicken fillet in a slow cooker will turn out incredibly tasty, aromatic and juicy. For example, a fillet rubbed with spices and sprinkled with lemon juice can be wrapped in foil. The fillet can be stuffed with thin garlic petals, add a little soy sauce and place in a baking sleeve. Half an hour in the “Steam” mode, and you have tender meat with sauce.

In the end, you can simply place the coarsely chopped vegetables along with the chicken fillet in the steamer basket and set the time to 30 minutes. A children's dish (or a diet dish, if you prefer) is ready without any special worries.

Stewing in a slow cooker involves a lot of options for preparing the same chicken fillet. It can be pieces of fillet in sauce or gravy, chicken fillet with vegetables or cereals, or a light soup.

Chicken fillet in a slow cooker in sour cream sauce

Ingredients:

2 chicken fillets, 1 carrot, 1 onion, 100-150 ml low-fat sour cream, 250 ml water, 2 tbsp. flour, salt, ground black pepper, spices to taste, vegetable oil for frying.

Preparation:

Chop the carrots and onions and fry in the “Baking” mode in vegetable oil until transparent. Add the fillet cut into pieces, mix and continue cooking in the same mode for another 10 minutes. Dissolve the flour in a small amount of warm water so that there are no lumps, add the rest of the water and sour cream, salt and spices, pour over the fillet with vegetables, mix, set the mode “Stew” for 40 minutes and close the lid.

Sour cream sauce can be replaced with cream sauce. Just instead of sour cream, pour in a glass of cream and add grated processed cheese (if desired). If you add 300-400 g of champignons or oyster mushrooms, cut into pieces and fried in vegetable oil along with vegetables, to the chicken fillet, you will get a tasty and satisfying dish.

Chicken breast can be cooked in tomato sauce, and immediately with a side dish. Fry diced fillet, potatoes, onions and carrots in vegetable oil, add a couple of tablespoons of tomato paste, bay leaf, salt and spices, splash in a little water and set the “Stew” mode for 40-50 minutes. Don't like the sour taste of tomato in a dish? Don’t add it, just add water to the mixture of vegetables, chicken fillet and potatoes and let it simmer. The more water, the closer to the concept of “first course” your result will be. And if you don’t fry anything before cooking, add cauliflower or white cabbage, fresh or frozen green peas, corn kernels and a little sweet pepper, you’ll get an excellent multi-colored soup without a single gram of fat, with a clear broth. It's perfect for slimmer girls!

And finally, the “Baking” or “Frying” mode allows you to prepare ceremonial “cheap and cheerful” dishes from chicken fillet. Especially if you don’t buy cut fillets, but take a whole chilled chicken and separate the tender meat yourself. The work takes 10 minutes, and the savings are almost double.

Chicken fillet baked in foil

Ingredients:

1-2 chicken fillets, 1-2 onions, 1 clove of garlic, 2 potatoes, 1 medium carrot, 150-200 g of cheese, chicken seasonings, salt to taste, vegetable or butter, foil.

Preparation:

Cut the vegetables into medium-thick slices. Cut the chicken fillet into portions or cut into pieces (not too small) and marinate in chicken seasoning and salt. Cut the cheese into slices according to the number of servings or grate on a coarse grater. Take foil, maybe in two layers, put a layer of potatoes in the center, place carrot slices on it, put chicken fillet on top of it, place onion rings on it and put a slice of cheese or cover with grated cheese. Wrap the foil so that the juice does not leak out of it, and press tightly. So roll up all the portions. Place on the bottom of the bowl, set the “Baking” mode for 40-50 minutes.

This recipe is good because you can wrap almost any vegetables in foil along with chicken fillet, add mushrooms, remove cheese, change the marinade - everything according to your taste and desire, if you have some imagination and ingredients.

In the same mode or in the “Pilaf” mode, you can cook pilaf with chicken breast, any cereal with breast and vegetables, even pasta. Just choose pasta made from durum flour. Everything is simple as hell: fry onions, carrots, bell peppers (optional) and fillet pieces in a bowl in the “Baking” mode, add pasta, salt and herbs, pour in enough water to barely cover the pasta and turn on the “Pilaf” mode.

Chicken fillet pastrami

Ingredients:

1-2 chicken fillets, salt, spices to taste (mustard, garlic, dried herbs, honey, turmeric, curry, soy sauce, etc.)

Preparation:

Place the chicken fillet in a deep plate, cover with boiled water and add a couple of tablespoons of salt. Place the plate in the refrigerator for exactly one day, no more, otherwise the chicken will be over-salted. After drying the fillet, roll in any spices that suit your taste. Pay attention to the composition of the prepared spices; they should not contain salt! Place the fillet on the bottom of the multicooker bowl, turn on the “Baking” mode for 15-20 minutes (depending on the power of the multicooker). After the ready signal, do not open the lid for 6-8 hours. Better than the most expensive sausage for breakfast sandwiches!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina