Tender and low-fat chicken breast meat is indispensable for those who adhere to the principles of healthy eating. This product, nutritionists advise and those who seek to lose those extra pounds. However, some housewives are not too fond of cooking this diet meat, considering that when baking it turns out to be dry and tasteless. However, in fact, it can also be made tender and melting in the mouth. Chicken breast baked in a slow cooker is the most effective, because if you close the valve to allow the steam to come out, the juice will not evaporate. However, even when using this unit does not hurt to know the tricks that allow you to cook chicken breasts really tasty.
Cooking Features
Without knowing the subtleties of cooking chicken breast in a slow cooker, it is easy to overdry. In this case, no sauce will save the situation.
- For baking, preference should be given to fresh or chilled meat. Dishes from frozen product are usually more dry. If you are going to bake frozen breast, it should be thawed on the top shelf of the refrigerator. Having thawed 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 purified, but it turns out much juicier without any special tricks.
- Despite the fact that in a multicooker to make a juicy dish easier, in some cases it is advisable to make sure and use when cooking foil for baking or cooking sleeve.
- It is advisable to bake the breast in a fat sauce, in this case the risk that it will be dryish is minimal.
- Roasting time may depend not only on the recipe, but also on the multicooker model. If you know that you have a fairly powerful unit, reduce the cooking time by 5-10 minutes, then check the readiness of the dish by piercing the breast with a knife. If light liquid flows out of it, it is ready. If the juice is still pink, run the program for another 10 minutes. When preparing the breast, it is very important not to exceed the required time. After all, every extra minute will add dryness to it.
The subtleties of breast preparation in a slow cooker may depend on the specific recipe, so you need to focus primarily on him.
Breast baked with garlic and mustard
Composition:
- chicken breast (fillet) - 0, 4 kg;
- garlic - 4 cloves;
- mustard (sauce) - 0 ml;
- vegetable oil - 20 ml;
- salt, spice mix for chicken - to taste.
Method of preparation:
- Wash the chicken breast fillets, blot 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.
- Grind the fillet sauce. Wrap each piece in foil and place in a slow cooker.
- Turn Baking on 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
Composition:
- 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.
Method of preparation:
- Wash and towel the chicken breast.
- Peel each clove of garlic and cut it into 3-4 pieces.
- Make several cuts in the breast, put garlic pieces into them.
- Rub the breast with seasoning and salt from all sides. Smear 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 so that the breast is browned.
Despite the fact that the recipe is very simple, this chicken breast is juicy, fragrant and very tasty.
Chicken Breast with Honey and Orange
Composition:
- chicken breast fillet - 0, 4 kg;
- orange - 0, 2 kg;
- thyme - a pinch;
- turmeric - a pinch;
- paprika is a pinch;
- ground red pepper - a pinch;
- salt - to taste;
- olive oil - 10 ml;
- melted honey - 10 ml.
Method of preparation:
- Prepare the breast for baking by washing it, cutting it into fillets, drying (you can use already prepared fillets).
- In a bowl, mix the juice squeezed from half an orange, honey, oil, and spices. Spread the sauce over the fillet pieces. Put them in the fridge for half an hour so that the meat is marinated.
- Cut the second half of the fruit into small pieces.
- Put in the foil, overlaid with orange slices.
- Wrap in foil and put on the bottom of the multicooker. Cook in baking mode for half an hour. 10 minutes before readiness, unfold the foil and move the pieces of orange to the side.
Such a tender and fragrant breast is unlikely to leave anyone indifferent.
Chicken breast baked in sour cream with cheese
Composition:
- 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.
Method of preparation:
- Chicken fillet cut across not too large pieces.
- Mix sour cream with salt and seasonings.
- Cheese finely grate.
- Pieces of chicken breast roll in sour cream.
- Smear a bowl of vegetable oil with vegetable oil, put in it pieces of chicken meat, pour the sour cream remaining in the bowl.
- Sprinkle thickly with cheese.
- Lower the lid, turn on the slow cooker in Baking mode for 40 minutes. 15 minutes before the readiness, open the lid.
As a garnish, mashed potatoes will suit this chicken breast.
Chicken breast baked in a slow cooker is a healthy and tasty dish. Its advantages also include simplicity and speed of preparation.
