The main advantage of the multivarquet is the ability to prepare dishes with different techniques using a single device, which is incredibly convenient when there is no oven, steamer or convenient thick-walled fire extinguishing handy. With the help of the same kitchen assistant in the recipes, we will then prepare a chicken breast.
Recipe for baked chicken breast in a multivariate
Ingredients:
- lemon;
- olive oil - 60 ml;
- mixture of spices for chicken - 7 g;
- Dried oregano - 5 g;
- chicken fillet - 600 g;
- red onion - 80 g;
- lettuce leaves;
- olives - 30 g;
- Chees Feta.
Preparation
We rub the lemon zest and combine it with citrus juice in a small bowl - this will become the basis of our marinade. We add olive oil and a mix of spices for the chicken together with dried oregano into the lemon juice. In order for the bird to melt faster, cut the fillet pieces diagonally or criss-crosswise. Immerse the bird in the marinade and leave in it, covering with a film for at least half an hour.
After the time has elapsed, preheat a little oil in the multivariate bowl. Put the bird on the bottom of the multivarker and set the "Baking" mode. Preparation of a chicken breast in a multivark will take half an hour. Cook chicken slightly cool, and then serve along with fresh lettuce leaves mixed with onions, olives and feta.
Braised chicken breast in a multivariate
The chicken breast recipes in the multivark presented in this article may differ significantly from each other, but the only common feature will be their benefits and stunning taste. The following recipe is no exception.
Ingredients:
- chicken breast - 900 g;
- butter - 40 g;
- white onion - 90 g;
- sweet pepper - 130 g;
- garlic cloves - 4 pcs .;
- hot jalapeno pepper;
- tomatoes in its own juice - 800 g;
- chicken or vegetable broth - 280 ml.
Preparation
After warming the device in the "Hot" or "Baking" mode, fry on it a mixture of vegetables: chopped onion, sweet and hot pepper, and in the finale, after 3-4 minutes, add the garlic passed through the press. To vegetables, put the chicken breast directly on the bone. When the bird grasps from all sides, add tomatoes to it and fill it with broth. Turn on the "Quenching" mode for 3 hours, and after the time we remove the chicken from the bones, and the flesh is disassembled into fibers.
Dietary chicken breast in a multivariate
A delicious chicken breast in a multivark can also be dietary, if you cook it in a small amount of vegetable, in our case - coconut oil and fresh tomatoes. It turns out fresh, light dishes with Italian motifs, which will not harm the waistline.
Ingredients:
- coconut oil - 20 g;
- chicken fillet - 900 g;
- Cherry tomatoes - 240 g;
- Balsamic vinegar - 60 ml;
- leaves of basil.
Preparation
We melt the oil in the multivark and dry the chicken fillet, seasoning it with sea salt from both sides. Fry chicken for 5 minutes on each side, and then pour vinegar, add tomatoes and cover the bowl with a lid. We cook the bird in the "Quenching" mode for about half an hour, and then serve with crushed fresh basil.
Delicious chicken breast in a multivark
Ingredients:
- chicken fillet - 600 g;
- cream cheese - 120 g;
- garlic clove;
- juice and lime peel;
- flour - 120 g;
- egg - 1 piece;
- cheese hard - 40 g;
- bread breading.
Preparation
Chicken fillet cut into two layers of lesser thickness. Each of the layers is drained and seasoned, covered with a layer of cream-cheese mixed with crushed garlic and lime, and sprinkled with grated hard cheese. Kourou roll in flour, dip into the egg, then sprinkle bread crumb and fry, using the "Baking" mode. A ready kuru is sprinkled with lime juice.