Bake chicken fillet in foil in a slow cooker. How to cook and bake juicy chicken breast in foil in a slow cooker

Chicken breasts - delicious dietary product. They contain minimal amount fats and lots of proteins. There are many options for cooking breasts - they can be fried, baked, stewed with sauce or vegetables. However, the easiest way to cook chicken breast in a slow cooker. This option requires the hostess only to properly process the products. Everything else will be done by a miracle assistant - a slow cooker.

Chicken breast in a multicooker "Redmond"

We offer a recipe for chicken fillet with potatoes and incredibly delicious sour cream sauce. To prepare this dish we need:

• potatoes - 1.2 kg;
• chicken breast - 3 pcs.;
• sour cream - 350 g;
• vegetable oil - 20-30 ml;
• garlic - 4 large cloves;
• seasoning for chicken;
• black and allspice;
• curry;
• salt.

Cooking chicken breasts in a slow cooker

Let's process all the products first. We free the chicken breasts from bones and skin, cut into medium pieces. Pre-peeled and washed potatoes cut into large cubes. To prepare the sauce, take sour cream, add to it crushed garlic, curry, black pepper and chicken seasoning. We do not put allspice in the sauce. Dip the breast pieces in the prepared sauce and put in a multicooker saucepan, pour a little oil on the bottom. Pour the chopped potatoes into a bowl with sauce and mix well. Lay the sauced potatoes on top of the breasts and sprinkle allspice. We close the lid of the multicooker tightly and set the "Baking" mode on the display for 50 minutes. After the signal, the chicken breasts in the slow cooker with potatoes will be ready. It remains to put the dish in a beautiful serving dish and serve, sprinkled with herbs.

simple recipe

Baked chicken breast in a slow cooker is very tender and tasty. To prepare such a dish, the hostess will need a minimum of time and products.

So let's start with the ingredients:

• chicken breasts;
• favorite seasoning for chicken;
• salt;
• vegetable oil.

Now consider cooking chicken breast in a slow cooker. The meat should be freed from skin and bones, washed thoroughly and allowed to dry or blot with a napkin. Make a slit in the middle of each piece. Rub the breasts with salt and seasonings. Put the breasts in a bowl and let stand for about 20 minutes so that the meat is saturated with spices. If you are not in a hurry with dinner, then the soaking time can be increased. Some housewives prefer to prepare the meat in the evening in order to serve incredibly fragrant chicken breasts for breakfast at home; they will cook very quickly in a slow cooker. Before placing the ingredients in the multicooker bowl, it should be lubricated vegetable oil. For baking and frying, nutritionists recommend taking cold-pressed oil. Prepared breasts are laid out in a slow cooker and cooked for 15-20 minutes in the "Baking" mode. Then turn over to the other side and cook for another 15 minutes in the same mode. That's all! Fragrant baked chicken breast in a slow cooker is ready, you can call your family to the table. Bon appetit!

Stuffed chicken breast

This recipe for chicken breast in a slow cooker is ideal for people who control their weight. After all, white meat and vegetables are classic version any diet. And most importantly, chicken breasts in a slow cooker according to this recipe are cooked without a single drop of oil, which is undoubtedly important in dietary nutrition. breasts in own juice are very tender, tasty and fragrant. Mushrooms, vegetables, cheese, greens, pineapple or orange can serve as a filling for them, which allows you to diversify the dish as much as possible.

Necessary products and cooking process

This recipe involves the use of the following ingredients:

• chicken breasts - 2 pcs.;
• Brussels sprouts - 400 g;
• garlic - 3 large cloves;
• greenery;
• salt, spices;
• dried rosemary.

Chicken breasts are washed, dried, freed from bones and skin. Greens and cabbage are also thoroughly washed and put in a colander so that the water is glass. The breast is divided into 4 parts. An incision is made in each piece to make a kind of pocket. A few stalks of greens, 2-3 halves of a clove of garlic, dried chopped rosemary are laid in it. Rub the breast with salt and spices. Brussels sprouts are cut into halves, large sprouts into quarters. Cut strictly along the stalk, otherwise the leaves will begin to fall apart. Small cabbage can be left whole. Prepared cabbage is laid out at the bottom of the multicooker bowl, pieces of meat are placed on top of it. Close the lid and set the "Extinguishing" mode for 35 minutes. Cooking time may vary depending on the power of the appliance. After the beep, a tasty and healthy diet dish will be ready.

Steamed chicken breast

The following chicken breast recipe in a slow cooker will also appeal to adherents diet food. To prepare this dish, you will need a minimum of products, but the result will be amazing. Steamed meat is tender, just melting in your mouth.

We will need the following products:

• chicken breasts - 2 pcs.;
• soy sauce - 25-30 ml;
• seasonings.

Chicken breasts are washed under cold running water. running water and dry with paper towels or towels. Then spread them on a cutting board and carefully cut off all the films, skin, cartilage and pieces of fat. After processing, the breasts are rubbed with spices; no salt is needed, since the soy sauce itself is quite salty. Soy sauce, any seasoning for chicken and prepared breasts are poured into the baking sleeve. Release the air from the sleeve and tie tightly. Water is poured into the multicooker bowl - about 5-6 multi-glasses. If you want the meat to cook faster, then it is better to pour boiling water. After that, a special container for steaming dishes is inserted into the bowl and a sleeve with breasts is placed in it. Close the lid of the device and set the "Steam" mode for 35-40 minutes.

Chicken breasts with vegetables

Chicken breasts in a slow cooker with vegetables - lovely dish for dinner. It will also appeal to fans. Asian cuisine, because in its preparation soy sauce and rice vinegar.

Required products:

• chicken breasts - 2 pcs.;
• flour - 100 g;
• bell pepper- 200 g;
• zucchini - 1 pc.;
• rice vinegar - 30 ml;
• soy sauce - 30 ml;
• garlic - 1 large or 2 medium cloves;
• sugar - 1 tbsp. l.;
• vegetable oil - 30 ml.

Washed and dried chicken breast is cut into strips and thoroughly rolled in flour. Pour oil into the bowl of the multicooker and turn on the "Frying" mode. When the oil is hot, spread the meat and fry. At this time, vegetables are prepared: garlic is finely chopped, zucchini, along with the peel, is cut into cubes or thin circles, bell peppers are cut into half rings or straws. The fried breasts are transferred to a plate, and garlic is placed in the multicooker bowl and fried for half a minute, then the rest of the vegetables are added and continue to fry for another 5-7 minutes. Then the fried breast pieces, soy sauce, rice vinegar and sugar are again placed in the multicooker bowl. All mix, close the lid and set the "Extinguishing" mode for 5 minutes. The signal of the multicooker will notify you when the dish is ready.

Rules for serving chicken breasts

Before serving, the chicken breasts must be cut into portions and transferred to a serving plate. As a side dish, any cereals, rice, potatoes, pasta, vegetable dishes. Also chicken breast can be used as independent dish, to which only sliced ​​bread, pickles and marinades are served. The perfect addition various sauces can be used for ready-made chicken breasts home cooking: tomato, sour cream, garlic, etc.

Before stewing or baking, chicken breast can be marinated in mustard, kefir or spices for about 4-6 hours. The taste of the dish from this will become more saturated, and the breast itself will become juicy and tender. The spices indicated in the recipes can be changed according to taste preferences. You can also add any herbs suitable for poultry meat. To minimize cleaning after cooking the baked chicken breast, the prepared meat is first placed in the baking sleeve, and then in the multicooker bowl. After this preparation, the bowl remains absolutely clean.

Most likely, since you have landed on this article, you love chicken. What about juicy chicken breasts? If you know the secrets of cooking, the secrets of spices and know your slow cooker well, then you can cook an unforgettable, tasty, fragrant, juicy dish.

We will cook the breast according to the basic recipe, with garlic and mustard, in soy sauce, in sour cream sauce with mushrooms and in Hungarian style cream sauce. Whichever recipe you choose, in any case, you will be satisfied and full.

The slow cooker in this case will be yours good friend. After all, with it you are definitely not threatened by the fear that the dish will burn or overcook. Therefore, the recipe is especially suitable for those who have little time, a lot of work or many children J.

One of the main points in the preparation of meat is spices. Study them, know how to apply them correctly and your dishes will not be equal. Spices are able to change the taste and aroma of the dish so that the dish is not recognizable after that. Therefore, those who have a close relationship with spices always win.

Sauces are also very important. They also add flavor to the meat and to some extent make it juicier. In addition, by eating meat with sauce, you will fill up much more than if you just eat meat.

This is just a small part of what we will share with you. ahead more tips, more tricks and cooking methods. Join us.

General principles of product preparation

It is not enough to be friends with spices and be able to brew sauces. First of all, you need to choose good products High Quality. So, chicken fillet.

1. The meat should be a pale pink color, without overflows and spots. The color is uniform;
2. If you press your finger on the fillet, it returns to its original shape due to its good density and elasticity. If the dent still remains, the breast has already been frozen;
3. The meat is dense and elastic, the fibers are well stretched - a sign of fresh, chilled meat;
4. The fillet should smell like fresh meat;
5. Fat streaks white color or slightly yellow. If they are pink or yellow, they have already tried to give the meat a marketable appearance;
6. Buy regular sized fillets, not too big but not too small. Breasts that are too large indicate that the bird was fed growth hormones or brine to gain weight;
7. The fillet must be clean and pleasant, free from blood and defects;
8. If you take a fillet in a package, be sure to pay attention to the expiration date. The normal time is five days. If more is indicated, then nitrates were involved.

Having chosen a good chicken fillet, consider that half the work is already done. It is believed that this is the most difficult part of the work. So if you have already completed the task, you can proceed!

Chicken breast in the multicooker basic recipe

Cooking time

calories per 100 grams

This recipe is the most common of those that we will offer you today. But this does not mean that the rest will be difficult, just the rest will require a little more time and a little more ingredients.

How to cook:

Advice: provencal herbs You can substitute any other spice you like. It can be basil, marjoram, rosemary, thyme, and so on.

Recipe with garlic and mustard (in foil)

Incredibly spicy, tasty and slightly savory dish waiting for you at the end of cooking. Preparing such a breast is not at all difficult, you just need to prepare the ingredients and allocate a little time for their preparation. Further, the multicooker will already cope by itself.

It will take 1 hour and 40 minutes to cook.

How many calories - 117 calories.

How to cook:

1. Wash the breasts, dry them with napkins and make shallow cuts in the meat on the smooth side (about 7-8 mm);
2. Peel the garlic, cut off the dry roots and cut it into slices;
3. Combine mustard, spices and tomato sauce in a bowl;
4. Bring the mass to homogeneity;
5. Fill the holes that we made at the beginning with garlic slices;
6. Coat both breasts with marinade in all accessible and inaccessible places and set aside to marinate for at least thirty minutes;
7. At the end of the time, wrap the breasts individually in foil;
8. Fill the bottom of the multicooker bowl with water so that it covers the bottom;
9. Lay out the breasts so that water does not get inside;
10. Close the lid and open the steam release valve, if any;
11. Bake for one hour, open the lid, remove the breasts and open the foil;
12. The chicken is ready to be served.

Tip: can be replaced tomato paste for ketchup, and also replace the garlic with garlic powder.

Breast marinated in soy sauce (steamed)

The simplest recipe that can conquer you from the first bite. Even a beginner and even a teenager who can already be trusted with electricity can cook it. It's very simple and incredibly delicious.

It will take 1 hour and 30 minutes to cook.

How many calories - 144 calories.

How to cook:

1. Breast is better to take with the skin. It must be washed, dried well with napkins;
2. Salt the meat and rub with paprika;
3. Pour it with soy sauce, roll in it and put in the refrigerator for thirty minutes;
4. After half the time, the meat must be turned over so that it marinates evenly;
5. After another fifteen minutes, pull the meat out and place on the foil;
6. Rinse the rosemary and shake off the water;
7. Place the chili pod and romarin sprigs on top of the chicken;
8. Wrap the breast;
9. Pour water into the bowl to the bottom and place the breast in foil there;
10. Turn on the steam mode for forty minutes;
11. After the time has elapsed, it is imperative to get the breast, open it and wait until it cools down.

Tip: Chili will spice up the chicken breast, but if you don't like it, don't add it. Chili can be replaced with two or three cloves of garlic, they will also make the dish spicy, but not so much.

Cooking Hungarian in creamy sauce

Hungarian cuisine is special in that it uses many different spices. Mostly paprika and spicy Bell pepper. They also use the so-called "vegeta" - a universal spice that is added to almost all dishes.

It will take 1 hour and 20 minutes to cook.

How many calories - 157 calories.

How to cook:

1. Wash the chicken breast, dry with napkins;
2. Grate the meat generously with vegeta, chili and paprika;
3. Turn on the multicooker for baking for 1 hour and 10 minutes;
4. When the bowl is hot, throw a piece of butter into it to melt it;
5. Next, lay out the breast and fry it until golden brown on both sides;
6. When the chicken is already rosy, pour it with cream, close the lid;
7. After the time has passed, the breast can be served with your favorite side dish.

Tip: if the cream does not cover the entire breast, then during the cooking process it is worth turning it over at least once so that it cooks evenly.

Tender breast in sour cream sauce with mushrooms

Chicken and mushrooms - the most classic combination in cooking. Few people will refuse such a dish, knowing in advance the taste and aroma that awaits it. Enjoy!

It will take 1 hour and 10 minutes to cook.

How many calories - 113 calories.

How to cook:

1. Wash the chicken breast, cut off the fat and films;
2. Turn on the multicooker for baking;
3. Pour oil into the bowl and put the breast into it;
4. Fry the breast until golden brown on all sides in oil;
5. During this time, combine flour with sour cream and curry until a smooth, uniform consistency;
6. If there is no salt in your curry, then sour cream should be salted more;
7. Mushrooms clean the caps and legs;
8. Cut them into slices;
9. When the chicken is already lightly fried, add the mushrooms and simmer everything together;
10. Simmer for about ten minutes;
11. Next, add flour with sour cream, mix everything well and simmer under the lid for about fifty minutes;
12. Wash the dill and chop the green part without touching the stems;
13. Add it at the end of cooking.

Tip: instead of dill or with it, you can add parsley, young onions, basil and other aromatic herbs.

Few choose the right products, add spices and plug the multicooker into the outlet. You need to know the secrets, secrets and tricks of cooking. How more secrets in your pocket, the better, the tastier your dish will be.

1. If you don't want to add oil, then use meat with skin, it will give enough fat to make the meat juicy;
2. To give freshness, it is worth adding a little basil, mint or a ring of fresh ginger to the sauce or just on the surface of the breast;
3. Cook the meat strictly according to the specified time. If overexposed, it will lose its juiciness and become dry, rough;
4. If you like, the chicken can be cooked as goulash by cutting the breast into small pieces. This will be especially true in recipes with sauces, although in others it is quite possible.

Cooking chicken breast in a slow cooker is easy and very tasty. Cooking takes very little time most will take the work of the multicooker. During this time, you can cook your favorite side dish and convene all family members. delicious dinner guaranteed!

Tender and low-calorie chicken breast meat is indispensable for those who adhere to the principles healthy eating. Nutritionists also recommend this product to those who seek to lose weight. overweight. However, some housewives are not too fond of cooking this dietary meat, believing that when baked it turns out to be dry and tasteless. However, in fact, it can also be made tender and melt in your mouth. The juiciest thing is chicken breast baked in a slow cooker, because if you close the valve to let the steam out, the juice will not evaporate. However, even when using this unit, it does not hurt to know the tricks that allow you to cook chicken breasts really tasty.

Cooking features

Without knowing the intricacies of cooking chicken breast in a slow cooker, it is easy to overdry it. In this case, no sauce will save the situation.

• For baking, preference should be given to fresh or chilled meat. Frozen food is usually drier. If you are going to bake a frozen breast, it must be allowed to thaw on the top shelf of the refrigerator. By defrosting it in water, you will end up with dry meat, no matter what cooking technology you use.
• Breast with skin is not such a dietary product as peeled, but it turns out much juicier without any special tricks.
• Despite the fact that it is easier to make a juicy dish in a slow cooker, in some cases it is advisable to play it safe and use baking foil or culinary sleeve.
• It is advisable to bake the breast in a fatty sauce, in which case the risk that it will turn out to be dry is minimal.
• The baking time may depend not only on the recipe, but also on the model of the multicooker. If you know that you have a powerful enough unit, reduce the cooking time by 5-10 minutes, then check the readiness of the dish by piercing the breast with a knife. If a light liquid flows out of it, it is ready. If the juice is still pinkish, run the program for another 10 minutes. When cooking the breast, it is very important not to exceed the required time. After all, every extra minute will add to her dryness.

The subtleties of cooking breast in a slow cooker may depend on a specific recipe, so you need to focus on it first of all.

Breast baked with garlic and mustard

• chicken breast (fillet) - 0.4 kg;
• garlic - 4 cloves;
• mustard (sauce) - 0 ml;
• vegetable oil - 20 ml;
• salt, a mixture of spices for chicken - to taste.

Cooking method:

• Wash the chicken breast fillet, pat dry with napkins.
• Mix the oil with mustard and garlic, passed through a press, add spices and salt, if it is not included in the complex seasoning.
• Rub the fillet with the resulting sauce. Wrap each piece in foil and place in the slow cooker.
• Turn on the "Baking" program for 30 minutes.

The dish is very aromatic and juicy. Serve it well with a side dish of rice or potatoes.

Chicken breast on the bone, baked in a slow cooker

• chicken breast on the bone - 0.4–0.5 kg;
• sour cream or mayonnaise - 50 ml;
• garlic - 2 cloves;
• complex seasoning for chicken, salt - to taste.

Cooking method:

• Wash and dry the chicken breast with a towel.
• Peel and cut each clove of garlic into 3-4 pieces.
• Make several cuts in the breast, put garlic pieces in them.
• Rub the breast on all sides with seasoning and salt. Lubricate with sour cream or mayonnaise.
• Wrap the breast in foil, put in a slow cooker.
• Activate the "Baking" program for 30 minutes. 10 minutes before the end of the program, unfold the foil to brown the breast.

Despite the fact that the recipe is very simple, such a chicken breast turns out juicy, fragrant and very tasty.

Chicken breast with honey and orange

• chicken breast fillet - 0.4 kg;
• orange - 0.2 kg;
• thyme - a pinch;
• turmeric - a pinch;
• paprika - a pinch;
• ground red pepper - a pinch;
• salt - to taste;
• olive oil - 10 ml;
• melted honey - 10 ml.

Cooking method:

• Prepare the breast for baking by washing it, cutting it into fillets, drying it (you can also use ready-made fillets).
• In a bowl, mix the juice squeezed from half an orange, honey, oil, and spices. Brush the fillet pieces with the sauce. Put them in the refrigerator for half an hour to marinate the meat.
• Cut the second half of the fruit into small pieces.
• Place in foil overlaid with orange slices.
• Wrap in foil and place on the bottom of the multicooker. Cook in the "Baking" mode for half an hour. 10 minutes before done, unfold the foil and slide the orange pieces to the side.

So tender and fragrant breast hardly anyone will be left indifferent.

Chicken breast baked in sour cream sauce with cheese

• chicken breast fillet - 0.6 kg;
• sour cream - 0.2 l;
• cheese - 0.2 kg;
• vegetable oil 20 ml;
• seasoning for chicken, salt - to taste.

Cooking method:

• Cut the chicken fillet across into not too large pieces.
• Mix sour cream with salt and seasonings.
• Finely grate the cheese.
• Roll chicken breast pieces in sour cream.
• Lubricate the bowl of the multicooker with vegetable oil, put the pieces of chicken meat in it, pour the sour cream remaining in the bowl.
• Sprinkle thickly with cheese.
• Lower the lid, turn on the multicooker in the “Baking” mode for 40 minutes. Open the lid 15 minutes before it's done.

As a side dish, mashed potatoes are suitable for such a chicken breast.

Chicken breast baked in a slow cooker is healthy and tasty dish. Its advantages also include simplicity and speed of preparation.

Chicken white meat is useful product for a diet menu aimed at reducing body fat while maintaining muscle fibers. The breast is especially highly valued. It is rich in protein and has a low energy value. The calorie content of 100 g of breast varies between 113-150 kcal. Exact figure depends on the cooking method.

Eating only boiled chicken breast will soon get boring. The dish ceases to bring gastronomic pleasure. White meat appears dry and stringy and is consumed solely for its high value for diet food. In order to enjoy the breast again and diversify the diet, this will come to the rescue kitchen helper like a multicooker. In a tight-fitting lid, you can cook a juicy and fragrant dish from chicken meat.

Thanks to the slow cooker, a rather boring product reveals completely new facets of its taste without losing the dietary component, which is especially important for those who want to lose weight, but already eat boiled brisket through force.

Low-calorie meals are, first of all, properly selected products. The main ingredients used in the preparation of dietary chicken are:

• Breast. It is prepared exclusively without the skin, which contains huge reserves of fat.
• Spices. They should only be natural. No flavor enhancers or colorants. The breast is seasoned with paprika, ginger, basil, marjoram, herbs, suneli hops, curry, turmeric, garlic.
• Sour cream, white wine or odorless refined vegetable oil. The choice is entirely determined by the method of cooking.

Dietary cooking of chicken breast in a slow cooker excludes frying, but involves the use the following ways culinary processing:

The flesh without the skin is slightly incised. It is rubbed with ginger and garlic. If someone does not like garlic or ginger, they are limited to one thing. Sprinkle the brisket with the dry seasoning mix and a small amount salt. A little oil (peeled vegetable oil) is poured into the slow cooker (bowl), and then the meat is laid. Lay the breast flat side up. Cover the bowl with a lid, select the “baking” program lasting a quarter of an hour. The breast is turned over to the other side and the multicooker is turned on again for another 15 minutes. Especially juicy chicken meat is obtained after lubrication with sour cream thick consistency. This "shell" protects the brisket from moisture loss, but significantly increases the calorie content of the cooked dish. To avoid burning the meat, you can use baking paper by wrapping a piece of chicken in it.

Prepared in a multicooker with an appropriate program, which includes a special insert container with special holes that allow you to steam the products. To make the chicken meat really tasty and fragrant, the brisket is rubbed with a mixture of various spices, placed in a culinary sleeve or foil. Heated water (one liter) is poured into the cooking bowl, and a container is placed on top, into which the breast is placed, the appropriate mode is turned on, that is, “steaming”. Cooking time is from 40 to 45 minutes. The meat turns out to be more aromatic and tastier if you pour just a little bit of white wine into the water.

Pre-seasoned and skinned chicken breast put in a bowl for cooking, where they pour quite a bit of oil. Choose "extinguishing" and set the timer for an hour. Together with meat, you can cook carrots with onions. The carrots are cut into strips and placed on top of the onion chopped into squares or half rings, and the breast is already placed on top. Adding vegetables does not affect the cooking time.

All three variants of the dish have their own special taste and aroma, they perfectly diversify the diet.

Features of cooking chicken meat in various models of multicookers

The process of preparing chicken breast for devices of different brands is somewhat different:

• Panasonic. White meat in the "baking" mode is cooked for half an hour, "steamed" - an hour, and "stewing" - 45 minutes.
• Polaris. Multicookers of this international brand have a "baking" mode, in which the breast is cooked for 30 minutes, "stewing" - 60 minutes, "steaming" - 45 minutes.
• Redmond. Domestic devices are slightly different from foreign ones. Chicken white meat is baked in the appropriate mode for half an hour, stewed for an hour, and the steam brisket comes in 40 minutes.
• Philips. In the model range of multicookers of this brand, there are devices with programs "extinguish" and "oven". The first mode is set for an hour, preparing the chicken breast, and the second - for half an hour.
• Moulinex. Are adapted for preparation of chicken meat. They have programs that are specifically designed for white diet chicken. You need to stew the breast in the appropriate mode for 45 minutes, bake for up to half an hour, steam for 30 minutes.

Each brand, regardless of the specific model, differs in the time it takes to cook boiled, steamed, baked brisket.

How does chicken breast cooked in a slow cooker contribute to weight loss?

Chicken meat 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 in the body, as well as the virtual absence of fat. Due to the low content of fats and a large number proteins, white meat is recommended for inclusion in the nutrition of athletes. It allows you to lose body fat, but maintain and build muscle mass, the main source of nutrition for which are proteins. Breast can be not only a part dietary intake, but also the main dish of the menu for weight loss.

A weekly diet based on white brisket meat and vegetables, with the exception of potatoes, as well as fruits, except for 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 useful property product. Steamed chicken white dietary meat is recommended for inclusion in many restorative diet menus, which is due to the unique balanced composition.

What are useful, and, most importantly, tasty additions to the breast?

Delicious, flavorful and varied diet meals from chicken breast is obtained not only thanks to in a variety of ways cooking, but additional ingredients that are used in the preparation white meat in the multicooker:

• Fruits. Perfectly complement delicate taste chicken oranges, apples, pineapples and quince.
• Dried fruits. The most successful combination is brisket, dried apricots and prunes.
• Vegetables. To enrich the taste of chicken white meat allows not only carrots and onions, but also tomatoes, zucchini, broccoli and cauliflower, Bell pepper, string beans, having a low calorie content. Potatoes can also be added, but they have a high energy value.
• Mushrooms. An ideal option that gives chicken a wonderful taste color, great aroma, but does not in any way increase the calorie content of the dish.
• Nuts. Most ideal option counts Walnut, which in crushed form to chicken meat adds every skilled cook.

Thanks to the addition of each of the listed ingredients, each time the breast gets completely new taste and aroma.

Summarizing

Bake the brisket should be seasoned with, for example, basil, rosemary and other spices. To prevent burning meat in a slow cooker, you should always use baking paper.

Dietary chicken breast can be cooked in absolutely any slow cooker without frying. Culinary processing, thanks to special treatment and a tight-fitting cooking bowl, allows you to save everything nutrients white meat and additional products, which are added when cooking boiled, baked, steam dishes. Great amount protein that is easily absorbed by the body, and minimum content fat makes the brisket indispensable for gaining health, harmony and strength during the diet.

The one who loves simple meals chicken, will appreciate this recipe. The fact is that chicken breast baked in a slow cooker in foil is prepared elementarily. The kitchen unit takes care of all the work. You just have to rub the chicken with spices and wrap in foil. I bake this dish in a Redmond 4502 multicooker (power 860 W) using the Baking program.
From spices to this recipe you can choose your favourites. I just apply ready seasoning to store-bought chicken. It is fragrant and does not contain chemical additives. This product usually contains different peppers, salt, turmeric, garlic, onion, fennel, savory, cloves and other natural dried spices.




Ingredients
- chicken breast - 1 pc. (about 800 g),
- chicken seasoning
- salt.

Recipe with photo step by step:

Chicken breast should be thoroughly washed and then patted dry. paper towel. Grate with a small amount of salt, given that it is part of the seasoning.




Rub seasoning on all sides. You can use just a mixture of peppers and salt, this will also be enough to flavor and enhance the taste of the dish. In order for the bird to be soaked with salt and spices, it is better to let it marinate for 40 minutes or 1 hour.




Wrap the fragrant chicken breast in a double layer of foil.




We send it to the bowl of the multicooker. The container itself does not need to be lubricated. If you wish, you can line the bottom with a silicone mat, but this is completely optional, because the bowl will not burn. We set the program "Baking", choosing a cooking time of 1 hour. If the breast is small, it may take 40 minutes to be ready.






After the beep of the multicooker about the end of baking, carefully remove the roll of foil and unfold it. As you can see, it turned out a ruddy breast, though without a crispy crust.




Chicken breast is served with any side dish, preferably vegetable. Also, baked chicken according to this recipe can be used for cooking various salads as well as snacks and even sandwiches. Don't forget to serve the bird with a delicious homemade sauce as well.




On a note
In order to make the chicken breast even tastier and more aromatic, I can suggest that you use not only dry spices for the marinade. You can make a marinade from soy sauce combined with mustard, ginger or honey. Marinate at least 1 hour. Here you can already experiment in any direction, and add different seasonings. The main thing then is to place the breast in foil without liquid.
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