If you adhere to a healthy diet or are on a diet, you are forced to abandon frying in a pan. In this case, a multicooker with the “steaming” function will help you cook healthy dishes. It is mistaken to believe that the food is tasteless. There are many recipes that can emphasize the taste of meat, the main thing is to observe the cooking technology and the procedure for laying the ingredients.

Steam chicken fillet in a slow cooker - cooking technology

• Dietary chicken has a delicate taste. To emphasize it, or, conversely, highlight it, it is pre -marinated in sauces and coated with spices. Also, fragrant herbs, such as rosemary or thyme, should be added to the marinade.
• The preparation for a couple will preserve the maximum of useful components in chicken meat. In addition, with this method of cooking, the meat contains a minimum number of calories. And also there is no such harmful crust as during frying.
• The main advantage of the multicooker is that during cooking in the tray you can boil or chop the side dish for it in the bowl. For example, potatoes or cereals will have a taste of chicken, as the fat will drain down from it and nourish the water in which the product will cook.
• The chicken fillet can be cooked in general in the whole form, cut into pieces or stuffed with vegetables and dried fruits. In this case, the preparation process is the same: it is necessary to put the meat on the tray, pour water into the bowl, close the multicooker lid and cook according to the specified time in the recipe.
• Pieces of meat should not be tightly laid out in the bowl. The steam should freely envelop the product for uniform preparation. The brisket will equally prepare both in the center of the tray and at the edges. This is due to the fact that the steam is distributed the same and held under the multicooker lid.

Chicken fillet in a multicooker for steam - a classic recipe

One of the simple recipes of chicken in a slow cooker involves a minimum amount of ingredients. But this dish is no less juicy and tasty. The main condition is the sequence of actions and a moderate number of spices.

Prepare such ingredients:

• chicken fillet - 1 kg.;
• sea \u200b\u200bsalt - a pinch;
• purified water - 3 tbsp.;
• spices: black pepper with peas, paprika, garlic.

How to cook chicken breast in a slow cooker for steam:

1. Rinse the meat in cold water, dry with paper towels. Then cut into large pieces across the fibers. According to the next recipe, you can prepare the fillet in general, but then it should be slightly repelled and increased the cooking time.
2. Put the chicken into a deep container, mix ground pepper and paprika. Rub the meat with spices. They should evenly distribute into pieces. Leave it to marinate for 20-30 minutes in the refrigerator. So that the meat is not covered with a waisted crust, cover the dishes with a lid or tighten with cling film.
3. After pickling, add chopped garlic and salt. Mix the pieces well. It is important to salt the product last, since salt pulls moisture from meat, from which it will quickly become dry during cooking. Also use sea salt. In addition to many useful elements, it has larger crystals that dissolve gradually and feed the meat with taste.
4. Pour water into the multicooker bowl. It should be purified. Water water is not suitable for steaming, as not only ruins the taste, but also leaves harmful elements on the meat.
5. Put the chicken on the tray for steamed. Try to place pieces at a distance to give a couple to cook a couple evenly. Close the slut cover, select the “steam cook” mode. Expand the time for 15 minutes.
6. After cooking, leave the meat in the slow cooker for another 10-15 minutes, then serve to the table with fresh vegetables and a side dish. Or use in a salad.

Steam chicken fillet in a slow cooker with potatoes

Simultaneously with chicken breast, you can prepare a side dish, for example, potatoes or porridge. But only in this case it is important to correctly calculate the time of preparing two ingredients. So a whole fillet will need more time for technical processing than chopped pieces of meat. Depending on this, choose the type of cereal.

List of necessary ingredients:

• chicken fillet - 0.5 kg.;
• medium -sized potatoes - 5 pcs.;
• salt - 1 tsp;
• fresh herbs - a bunch;
• a mixture of any spices.

Cooking method:

1. First take care of the chicken, as she needs time to pickle. In running water, wash the breast. Be sure to dry the surface with paper towels to get a crust. Also, dry spices will be covered evenly, and will not slide away from moisture.
2. Cut the breast in large pieces. Sprinkle with spices on top and slightly suppress the meat with your hands. So his juice will begin to perform and mix with seasonings. Set aside the chicken for 10-15 minutes for pickling.
3. Peel the potatoes, immerse it in the water so that it does not darken. Then cut into pieces. Determine their dimensions depending on the time of cooking. In this recipe, the fillet is cut into pieces, it will be enough for 15-20 minutes for cooking. Potatoes need more time. So that she has time to prepare during this time, cut the tubers as smaller as possible.
4. Rinse the vegetable well in cold water (as excess starch is washed). Put the product into a multicooker bowl and pour with purified water. In this case, it is not necessary to calculate the volume of fluid, since it is necessary not only for steaming, but also for cooking potatoes. Pour the water so that it completely covers the tubers. Add half the amount of salt.
5. Add the remaining salt to the chicken, mix and put on a multicooker tray. Install it on top of the bowl and close the lid. It is necessary to prepare the dish on the option “Cooking for a couple” for 15 minutes.
6. After the sound signal, leave the ingredients on the heating for another 10 minutes. Then open the lid, remove the tray. Drain the excess water from cooking tubers. You can cook mashed potatoes or use potatoes.
7. Put the vegetable on a plate, put the meat nearby. Rinse, chop and sprinkle the dish. Fresh vegetables are well combined with potatoes and chicken.

Steam chicken fillet in a slow cooker with vegetables and cheese

Chicken meat is often dry even for a couple. For the chicken to remain juicy, use vegetables such as tomatoes during cooking. They contain a lot of moisture that they will give to the bribery. Fruit sourness will give the dish the original taste. For a fragrant crust, use hard cheese.

Ingredients for the recipe:

• chicken fillet without skin - 500 g.;
• fresh tomatoes - 2 pcs.;
• solid cheese - 50 g.;
• onions - 1 pc.;
• fresh greens - to taste;
• soyyu sauce is classic - 50 ml.;
• black pepper is ground and chili to taste.

Preparation of the dish in stages:

1. Dry the washed chicken fillet with napkins or a kitchen towel. First cut into two parts in the middle. You get halves of chicken fillet. Cut each part across the fibers, but in such a way that the pieces have an even surface. Break them slightly with a hammer for uniform thickness.
2. Combine spices, rub them with meat. After 10-15 minutes, transfer to a deep container, and pour soy sauce. Use a classic taste sauce for marinade, as any additives can ruin the finished dish. Also do not use salt, since soy sauce is salty. Leave the meat to eat with a taste of 1-1.5 hours in a cool place.
3. Clean onions, cut into half rings. Rinse the greens in cold water, dry and chop. Prepare the tray for steaming. Put the onion on its bottom, then greens.
4. Put the pickled meat on paper towels so that excess juice is absorbed into them. Then transfer the chicken into the tray from above to greens. Cut hard cheese with plates in size of pieces of fillet and lay out on top of it. If you prefer to use cheese crushed on a grater, then it should be laid in a slow cooker 5-7 minutes before the end of cooking.
5. Wash the tomatoes, wipe with wipes and cut into circles. Remove the stalk, then put on the meat. The vegetable also does not need to be salted, since hard cheese has light salinity.
6. Fill the bowl with filtered water, install a container with products and close the lid. Turn on the slow cooker for the “steaming” mode and cook the meat for about 25-30 minutes, depending on the size of the pieces.
7. The dish on this recipe does not need to be rested, it should be served immediately after cooking. So the cheese will remain warm. Serve a dish with a side dish and a vegetable salad.

Stuffed chicken fillet in a multicooker for a couple

You can give the dish piquancy and keep the meat juicy if you stuff it with a filling with tomatoes and cheese. To make the chicken to get a fragrant crust on top, lubricate it before cooking olive oil. Also choose the varieties of cheese more moist inside, such as Mozarella or Brynza.

You will need such products for 4 portions:

• chicken fillet - 2 pcs.;
• mozarella cheese - 50 g.;
• small tomatoes or cherry - 6 pcs.;
• rugula - to taste;
• refined olive oil - 1 tbsp. l.;
• sea salt and spices to taste.

A step -by -step recipe for cooking stuffed breast steamed:

1. Dry the chicken fillet with paper towels, cut in half. Back each part and make an incision inside. At the same time, do not bring the knife to the end of the piece, you should get a pocket.
2. Rinse therugula and lay out to dry, then disassemble on the leaves. Wipe the cherry tomatoes with napkins, cut into circles. The cheese should be cut with stripes of the length of the pocket on the chest.
3. Grate the chicken with spices and salt. Do not forget to do it inside the meat. Carefully stuff the breast with cheese and tomatoes, lay the greens on top. If you do not like a bitter taste of arugula, then replace it with a parsley or dill.
4. So that the filling does not fall during cooking, fasten the edges of the meat with toothpicks or sew a thread. Let the chicken marinate for 10 minutes, then grease olive oil from all sides and put in a tray for steaming.
5. Fill the multicooker bowl with water. But this time you need more liquids, since you will cook the entire fillet. Close the lid, select the option "steamed." To make the meat ready inside, you need 25-35 minutes. Time can be increased if you have a very large chicken fillet.

A whole chicken fillet in parchment in a slow cooker

Some housewives use foil for steaming. So they try to preserve the juice inside the meat. But during cooking, steam processes pieces around and does not penetrate inside. It is more efficient to cook in parchment. The juice also remains inside, but the steam penetrates through it and prepares the product from the inside.

List of necessary products:

• chicken breast (halves) - 3 pcs.;
• butter - 200 g.;
• parsley - a bunch;
• fresh garlic - 3 slices;
• chili pepper - 1 pc.;
• salt, spices - to taste.

Method of cooking chicken in parchment:

1. Prepare chicken breasts: wash, dry and cut. In this case, you do not need to make a pocket. Cut the meat in half, but leave it whole from the narrowed part. Wash the greens, cut off the leaves and chop them.
2. Cut the chili pepper in half, cut the seeds and remove the stalk. Cut into small stripes. Peel the garlic, squeeze through the garlic. The butter should be softened, but not liquid. In a small container, rub the oil with greens and seasonings.
3. Cut parchment for baking in the shape of a square. Grate the chicken with spices with salt, stuffed with filling. Then tighten the edges of the pocket well and fix it with toothpicks. Put each piece on a separate bakery paper.
4. Twist the parchment in the form of sweets - twist the edges. But at the same time, leave a little free space inside so that the steam can freely circulate inside. Transfer the meat to the multicooker tray.
5. Pour water into the bowl, set the container. Cook chicken breast in the "welding" mode for 20 minutes. Then leave it for another 10 minutes. The finished dish must be cut in portions and poured with oil in which the meat was prepared.

Steam chicken fillet in a slow cooker with sour cream

You can cook chicken fillets in a slow cooker not only with spices, but also with sauce. So that he was not necessary to pickle the meat for a long time. Use the sauce during cooking. But wrap the chicken in foil, so it will not flow out. It is good to taste the brisket combined with cream and sour cream.

Ingredients for the recipe:

• the breast of chicken is double - 1 pc .;
• fat sour cream - 1 tbsp. l.;
• paprika and curry - 0.5 tsp;
• salt is to taste.

The phased process of cooking:

1. If there is skin on the chest, then it should be removed. Then rinse the meat, wipe dry towers dry and rub with salt. The fillet is used in the recipe in general.
2. Choose sour cream the largest fat content or take home. Mix it in the Piala with spices. Rub the meat with sauce, put it in a cool place for an hour for pickling.
3. Tear off the foil, put the meat in the center. Wrap the edges upstairs, but leave a small hole so that steam can circulate between meat and foil.
4. Put the chicken into the tray, pour half a liter of water to the bottom of the bowl. Set the container on top and prepare the dish with a closed lid in the “pair of pair” for 40 minutes. After that, the foil should be carefully opened so as not to burn with hot steam.

Chicken fillet in a multicooker steamed with a broom and dried tomatoes

There is another way to prepare a chicken breast in a multicooker steamed, in which the foil is covered on top of the tray, and does not wrap the meat. With this method, the meat is more tender, but with a crust below. Slocked tomatoes will give piquancy to the dish, and salted Brynza is profitable to shade the taste of meat.

Prepare such products for 2 portions:

• file chicken meat - 1 pc .;
• brynza - 100 g.;
• dried tomatoes - 5 pcs.;
• hard cheese - 50 g.;
• sea \u200b\u200bsalt - a pinch;
• spices for chicken - 0.5 tsp.

Step -by -step description of the recipe:

1. The chicken fillet should be washed, trimmed and dried with a kitchen towel. With a sharp knife, make cuts on top of the piece along its entire length at a distance of 1-2 cm. At the same time, leave the whole base of the breast.
2. Mix spices with salt and rub the chicken with a mixture. Brynza should be cut into slices. Remove the dried tomatoes, do not put it on the napkin, but immediately put it in the cuts. You do not need to use a lot of vegetables, since in the dried state the tomatoes have a sour taste. Place the cheese next to vegetables.
3. Flow the foil for steamed a foil, put the meat on top of it. Grate hard cheese, lay the fillet on top. Also, for the aroma, you can pour the breast with oil from tomatoes.
4. Close the slut cover, but open the steam valve. Prepare the dish for about half an hour in the "steaming" mode. It is immediately served to the table without rest.

Steam chicken fillet in a slow cooker with soy sauce

For lovers of pan -Asian cuisine, you can cook chicken fillets with soy sauce. He will give the dish a highlight. Due to the fact that this ingredient has a rich taste, use additional spices in modest quantities or exclude them even. Salt should also be carefully added, since soy sauce itself is salty.

It is recommended to take such ingredients according to the recipe:

• chicken fillet - 2 pcs.;
• soy sauce with a classic taste - 80 ml.;
• olive oil - 75 ml.;
• lemon juice - 25 ml.;
• fresh parsley or dill - 1 bundle;
• chili pepper and black pepper is ground to taste;
• fresh garlic - 3 tooth.

Description of the preparation of fillet steamed:

1. Wash the chicken breast, cut the fat and film. Then dry well with napkins, cut in half or several parts along the piece.
2. Prepare the marinade. Pour olive oil and soy sauce into a deep container. Beat the mass thoroughly. Add lemon juice, chopped garlic and spices to it. Greens must be washed and cut. Transfer to the sauce. Mix it well with a spoon.
3. Transfer the chicken to the marinade and leave to be fed with taste for 1.5-2 hours. If you use frozen meat, then before pickling it must be defrosted at room temperature.
4. Put the indented meat on the grinder. Pour water into the bowl, put the tray on top. Be sure to close the lid. Cook the dish in the "steam-steam" mode for 20-30 minutes. Adjust the time from the size of the chicken pieces.
5. After the multicooker signal, turn on the heating for 10 minutes with a cover closed. Before serving, cut the meat into portions. According to this recipe, chicken can be used to add to salads or sandwiches.

Dietary chicken fillet in a multicooker for a couple

The breast of chicken may be the basis for the roll. The main difference from the preparation of fillet with a pocket is that the meat is folded into a tube, inside of which fragrant vegetables or dried fruits. The recipe dish is completely dietary and tasty, and the meat remains juicy due to the filling.

The number of products for 6 servings:

• chicken meat, fillet - 600 g (2 pcs.);
• large onions are large - 1 pc.;
• fresh champignons - 200 g.;
• raw carrots - 1 pc.;
• salt and ground black pepper - a pinch;
• hard cheese - 200 g.;
• sunflower oil - 2 tbsp. l.

A step -by -step recipe for cooking chicken fillet in a slow cooker:

1. Peel the mushrooms from the top layer, rinse and put in a colander to excess glass moisture. Then cut into a small cube. Peel the onion from the upper layer, also chop finely. Turn on the multicooker on the "Frying" mode, pour vegetable oil and load mushrooms with onions. Fry the vegetables at a temperature of 90 degrees until a golden crust appears.
2. Wash the carrots from pollution, clean and grate on a coarse grater along with cheese. For this recipe, use solid grades cheese so that it melts inside and combines the ingredients of the filling together.
3. Wipe the chicken with napkins and cut along 3 layers. Back each of them, rub with pepper and salt. Put all three pieces on the cutting board, but their edges should be overlapped.
4. On top of the breast, first lay out the fried mushrooms with onions, then carrots and cheese. Gently wrap the chicken breast into the roll. At the same time, try to tightly tighten the layers of chicken together. Fasten the free part of the meat with saps or toothpicks. You can also tie the thread around the roll.
5. Pour the peeled water into the multicooker bowl, install the grill on top to steam and put chicken meat on it. Close the lid. Cook the dish for 30 minutes in the "steam -steaming" mode.
6. When the meat is infused, let it cool well and only then cut it into portions. Otherwise, when cutting chicken in hot form, the meat will decay into parts. The fillet roll can be served separately with vegetables or boil potatoes in the slow cooker during cooking chicken.

Steam chicken fillet in a slow cooker - secrets of a successful recipe

• Lemon and orange juice or their zest will give the aroma to chicken meat during steaming. You can also use soy sauce for the marinade, but in addition to taste, it will paint white chicken meat in dark color.
• You can serve the fillet to the table, both a separate dish and use for salads, sandwiches or for the preparation of snacks.
• If you want to stuff chicken breast, then the edges of the meat can be fastened with toothpicks, sewed with culinary thread or wrap with foil.
• A piquant taste of chicken meat will give garlic. Use it in the marinade, or coat it in the fillet right before cooking, only pre -chop it. Greens are added only to the marinade, or sprinkled on a finished dish.
• To preserve the juice of meat and make it juicy will help a small trick. Wrap the visible brisket in the foil. Put in this form to prepare in a slow cooker, and 10-15 minutes before the end of cooking, open it.
• A juicy dish will turn out only from fresh meat. If you have a frozen chicken, then pre -take it out of the freezer. But defrost not in water, but on the refrigerator shelf for about 10-12 hours. So that it does not be weathered, cover the container with cling film.
• To make the meat soft, pre-soak it in kefir for 1.5-2 hours. Sour -milk product should be low -fat, the optimal percentage is 0.1. Then use the marinade. Instead of kefir, many housewives use a salt solution in which they soak meat for the whole night.
• If you worry that the fillet will become dry during cooking, then additionally use vegetables that will give their moisture to meat. For example, chicken goes well to taste with tomatoes and onions. Cut them with rings and put them in a pocket fillet.
• The fibers on the meat will retain their shape when preparing if you cut a piece across their position.
• A delicious crust of meat can be steamed after cooking. To do this, the chicken should be thoroughly dried with paper towels and greased with olive oil.
• For uniform preparation of pieces, cut them of the same thickness. If some parts turned out more, then slightly beat them with a hammer.
• After the sound signal of the multicooker, let the chicken rest a little (10-15 minutes). So the meat will finally be prepared and entered with marinade. Therefore, do not open the lid right away.

A steamed chicken breast is a very useful product with low calorie content and a large content of useful elements. This dish can be not only tasty, but also juicy, as well as soft. To achieve this, clearly follow the specified recipe and adhere to the cooking technology. Enjoy your meal!

Another recipe for juicy chicken fillet in a slow cooker, watch the video