How and how long to cook chicken breast in a saucepan until done and for salad

Boiled chicken breast is suitable for dietary nutrition. Next, we’ll learn how to cook chicken meat so that it turns out juicy and tasty.

Sometimes, due to problems with the gastrointestinal tract, you have to be content with dietary nutrition. But this is not so bad, because diet food can also be not only healthy, but also tasty. Boiled chicken breast can be considered such dishes. The benefits of meat are great; it contains useful microelements and minerals. The fillet is rich in sodium, magnesium, fluorine, zinc, cobalt, chromium, iodine, calcium and copper. The breast also contains vitamins PP, E, A, C, B.

To preserve these beneficial components, it is better to cook the product. In addition, nowadays you can prepare the perfect chicken breast using various methods using kitchen appliances. Next, let's look at how to cook chicken breast in different ways so that it turns out without flaws.

How long to cook chicken breast

In a saucepan, cook the chicken breast for 15-20 minutes after the water boils.
For salad, chicken breast is usually placed in boiling water and cooked for 10-15 minutes over low heat. Then let it steep in the hot broth for another 30-40 minutes.
For soup , chicken breast should be filled with cold water. Next, remove the foam, add vegetables and spices. Cook the soup until fully cooked for 20-30 minutes.
In a slow cooker, cook the chicken breast for 30 minutes on the “Steam” mode until fully cooked.

How to properly poach chicken?

Chicken that will be used in preparing a salad or appetizer can be poached, i.e. Boil in a minimum amount of liquid. This is done in one of the following ways:

Wash the thawed or chilled breasts, dry them and place them in a saucepan. Salt the ingredients and sprinkle with lemon juice, then they will turn out to be a uniform white color. Pour boiling water or ready-made broth to a third of the height of the product. Cover the container with a lid and cook until tender over very low heat.
Place parsley and celery roots and chopped carrots on the bottom of a small saucepan or stewpan. Place the breast on top and fill it with dry white wine or vegetable broth. Add salt, close the container with a lid and keep on low heat until the contents are ready.

With this approach, the chicken turns out very juicy and acquires a rich taste. The broth remaining after this treatment can be used to prepare various sauces and dressings.

How to cook bone-in chicken breast in a saucepan

The holidays are approaching, which means it's time to think about delicious appetizers and salads. My family especially loves it when there is a Caesar dish on the table. There must be a perfect chicken fillet inside it (soft and juicy). Many people have probably noticed that after cooking, chicken breast becomes too dry. Here I will tell you all the secrets of cooking perfect chicken fillet.

Ingredients:

chicken breast – 500 gr.;
salt – 1 tsp;
1 liter of water.

Step by step recipe:

I bought one chicken breast. If it is frozen, under no circumstances put it in to cook immediately. Thaw for 2-3 hours in the refrigerator. Then send it to boil with the skin on the bone.
Before cooking, I always pour a liter of water over the chicken breast, after rinsing it well. I will also add 1 teaspoon of salt. There is no need to add onions, carrots or bay leaves during cooking.
I put the pan with the chicken breast on the stove and let it boil. After this, foam will appear, which I remove. All this time, the broth continues to actively boil.
I turn the heat to low. After this, boiling slows down.
I cook the chicken breast for another 10-15 minutes, no more. During cooking, do not forget to turn the boiled breast over so that it does not stick to the bottom.
After cooking, I turn off the heat and remove the pan from the heat.
I cover the broth with a saucepan and leave it to brew for 15-20 minutes in a separate place.
Then I take out the breast and place it on a plate where I will cut it. Or on a board. But we don’t start cutting fillet meat right away. You need to wait until it cools down completely.
After cooling, I cut the breast. I remove the skin and bones. Be sure to take into account the cooking time, it should be 15-20 minutes. This is the deadline. If you cook it for more time, the breast will become dry.

Do not pour out the broth. It turned out rich and tasty. It makes a wonderful chicken soup. Just add vegetables there and we will not only have a delicious salad, but also chicken soup. It's economical. You can also cook rice in broth.

Chicken fillet in parchment in a frying pan

This method of cooking breast will take you exactly 15 minutes.

Cut the chicken fillet into 2 plates.
Lightly beat off the pieces.
Grease the parchment with melted butter, sprinkle with dried onions and garlic, add black pepper and salt.

Place the chopped fillet on one half of the parchment and cover the meat with the other half of the parchment.
Fry the fillet in parchment in a preheated frying pan for 3 minutes on each side.

How to cook skinless, boneless chicken breast

Nowadays, many people like to monitor their diet and buy chicken for cooking, since it has the healthiest and not very fatty meat. Today we will prepare juicy and tender breast using a very simple and quick method. Which is ideal for those who like to eat freshly prepared food, and not prepared for future use. After all, the entire cooking process will take little time.

Ingredients:

chicken breast fillet – 2 pcs.;
boiling water;
salt - to taste.

Optional:

carrots and onions – 1 pc.;
peppercorns;
bay leaf – 2 pcs.

Cooking method step by step:

For this recipe, it is best to purchase chilled skinless and boneless chicken breast fillets. If you have frozen, then defrost it at room temperature in advance. Or if you have a breast with bone and skin, then they need to be removed. Then rinse the chicken meat thoroughly under the tap and lightly dry it or wipe it with a paper towel to get rid of excess water.
Read also: Frequently asked question: What is the best way to soak chicken liver?
Take a medium-sized iron pan or saucepan with a capacity of approximately 2-3 liters. Place it on the stove and pour a little more than half of the boiling water into it. Turn on high heat and bring to a boil.
Then place the chicken breast fillet in a pan of boiling water. Reduce the stove to medium heat and bring the meat to a boil. Boil the breast for 15 minutes. The most important thing is that it bubbles well.
If during cooking foam forms on the surface or otherwise called noise, it must be removed. This can be done using a tablespoon or slotted spoon.
For everyday meals, it is better to cook without adding spices and vegetables. Therefore, we will not add anything to welding except salt.
So, time is up. Turn off the stove and place the pan on a wooden cutting board. Cover with a lid and wrap in something warm. This should only be done by those who have an electric stove. If you have a gas one, just cover it with a lid and that will be enough. Leave the meat in the broth for 30 minutes in a warm place.
After a while, remove the towel, open the lid and check the chicken breast fillet. To do this, use a fork to remove it from the broth. The main thing is to do this very carefully, as it is hot and very tender. Do not throw away the remaining broth after cooking, as you can cook something from it.
Cut the breast with a sharp knife and check for doneness. It turned out not only not soggy, but also very juicy.
This dish can be served by cutting into portions and placing them on green salad leaves.
Boiled breast fillet is ideal for further preparation of various dishes containing chicken meat. You can also make a sandwich out of it for breakfast, putting it on bread instead of sausage. After all, meat is much healthier.

By cooking skinless and boneless chicken breast according to this recipe, you will get a very juicy and tender product. Cook and enjoy the pleasant taste and aroma. And the most important thing is that you don’t need to have high knowledge of cooking to do this; preparing the breast is easy and simple.

Cooking chicken in the microwave

Very often, housewives use a microwave oven exclusively for defrosting and heating food. But this kitchen appliance is capable of more; you can cook full meals in it. Chicken breast is easy and quick to cook in the microwave.

Step-by-step instruction:

Place the washed meat in a deep bowl, which is intended for microwave ovens. We use only defrosted chicken.
Pour boiling water into a bowl, add seasonings and salt to taste. A great combination: black peppercorns and bay leaf.
Cover the container with a lid and put it in the microwave. Cook the product at maximum power (750 W) for 15 minutes. If the power is set to 1000 W, then 10 minutes will be enough.
Checking the readiness of the meat. If it is a little “raw”, then leave it in the microwave for another 3-5 minutes.
Serve boiled chicken or use it to make salads.

How to cook chicken breast for salad

Today we will cook chicken breast to make a salad. Thanks to this recipe, the breast turns out very tasty and goes perfectly with any ingredients in the salad. If you follow all the steps in the recipe, the finished chicken fillet will meet your expectations. When the skin remains on the chicken breast during cooking, the finished meat is more juicy.

Ingredients:

chicken breast – 250 g;
onions – 1 pc.;
bay leaf – 2 pcs.;
allspice peas – 3 pcs.;
salt – 1 tbsp.

Step-by-step cooking recipe:

To prepare boiled chicken breast as an ingredient in a salad, it is recommended to immerse it in boiling water. In the event that you need to get a rich broth at the end, it is recommended to start cooking the meat in cold water.
It is necessary to thoroughly rinse the chicken breast under running water. First of all, you need to use warm water, and then cold. If possible and desired, you can dry the product with paper towels.
Fill a medium container with water and put it on fire. The fillets will cook faster in an aluminum pan than in a cast iron pan.
After the water in the container has boiled, you need to add the breast.
Then you need to bring the contents of the container to a boil.
Periodically it is necessary to remove the foam using a spoon or slotted spoon.
Next, lower a small onion into the pan and add allspice. If you want to add some spice to the chicken breast meat, you can add herbs or your favorite seasonings. Don't forget to add salt and mix.
Thus, you need to boil for another 10 minutes. If the breast is large, then you can cook for about 20 minutes, but no more, otherwise the meat will turn out a bit dry.
After 10 minutes, turn off the heat and leave until completely cool. If you have little time, then at least 30 minutes.

Ultimately, chicken meat has the necessary juiciness and tenderness. Following the step-by-step recipe will result in a perfect and tasty dish. Chicken is the basis of all popular holiday dishes. It is worth paying attention that for a good cooking result you need to use only fresh ingredients. It is better to avoid using frozen products. The chicken breast should have a light, uniform color and not be weathered.

How to choose a good chicken breast for your future salad

The primary task is to find high-quality, fresh chicken meat on sale. Usually, most of the problems with making snacks for the table are associated with this stage.

If the brisket is frankly stale and stale, then no matter how hard you try, it won’t make a tasty salad.

Chicken that is not fresh always has a strange taste, it is dry and difficult to chew. Also, poultry meat can become rubbery over time even without cooking due to the fact that the protein in it has long coagulated. As we know, chicken is perhaps the favorite among foods rich in animal proteins.

Also keep in mind that domestic chicken, especially not too young roosters, has tough meat. This is why it is better to choose young broiler birds for salads.

How to prepare chicken breast for cooking

It is better to use meat that has not been frozen - after defrosting, the chicken fillet will be drier and tougher than if it was cooked immediately. This is why, ideally, chicken is cooked for salad immediately after purchase. Of course, you can let it sit in the refrigerator for a couple of hours or until the evening. But don’t leave the breast for a long time or freeze it!

Fresh poultry fillets must first be rinsed under cool running water and then inspected just in case. If you suddenly find films, strange places in the meat where it differs in color, then it is better to get rid of all this before cooking.

Of course, it is better to boil the breast directly in the skin and whole if you plan to cut it into a salad. Why? The larger the piece of meat, the more juice it retains. And the thick chicken skin will prevent it from evaporating during the cooking process.

Under no circumstances should you cut the breast into small pieces before cooking - the meat will be ruined and will inevitably turn out to be “rubbery”.

Basically, all you need to do before putting the breast in the pan is rinse it and remove any feathers, if any. Cook the bird fillet directly on the bone - it’s more convenient, and it takes much less time, but the product will come out much juicier and tastier.

How to cook chicken breast for soup

Chicken breast can be an excellent basis for a delicate dietary soup. This dish is prepared very quickly and easily, and the taste of the soup is simply amazing. Be sure to try making this simple soup yourself, because you don’t need any complex ingredients for the soup.

Ingredients:

chicken breast – 2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
large potatoes – 3 pcs.;
fresh tomato – 1 pc.;
noodles – 2 tbsp. l.;
bay leaf – 2 pcs.;
salt - to taste;
black pepper;
seasonings for soup;
fresh greens.

Step-by-step cooking recipe:

Defrost the chicken breast, rinse and remove excess skin. Cut each part into large pieces.
Pour the required amount of water into the soup pot (about 3 liters).
Place the chopped fillet in the water, turn on the heat under the pan and start cooking the broth.
As soon as foam begins to form on the soup, it should be removed using a spoon or slotted spoon. Reduce heat after boiling and continue cooking the soup.
Peel 1 medium carrot using a knife or vegetable peeler. Cut into large slices.
As soon as the water begins to boil, place the carrots in it and stir. If there is foam, it also needs to be removed.
Peel 1 medium-sized onion, cut in half and then into medium-sized cubes.
Wash 1 small tomato and chop it in the same way as the onion.
Add the chopped vegetables to the soup and turn up the heat under the pan.
Wash and peel 3 large potatoes. Cut each potato into several pieces and then cut into thin strips.
Rinse the chopped potatoes in clean water. This will get rid of excess starch in the potatoes.
Place the potatoes in the pan as soon as the water starts to boil.
At the same time, you can add 2 bay leaves for a flavorful broth, and also add 1 tablespoon of salt. If desired, salt can be more or less, depending on taste preferences.
If desired, add pepper and soup seasonings to the soup.
Add 2 tablespoons of noodles to the soup and immediately stir the chicken soup well.
Readiness is determined by the potatoes. If the potatoes are cooked, the soup is ready.

Delicate, dietary and very aromatic chicken breast soup is ready. Before serving, the dish can be sprinkled with fresh herbs - dill, parsley or rosemary.

How to prepare chicken for salad. Three win-win technologies and three recipes for clarity

Salad recipes can be very different, but the main ingredient remains, in fact, chicken. Alas, some chefs are often not particularly concerned with the taste of this main detail - its presence is important, nothing more. “Not to win, but to participate” is the motto of the cold shops of many cafes and restaurants. As a result, we get a dry, tasteless component that has only nutritional value, and even that is questionable.

Meanwhile, chicken can be very tasty, even an ordinary broiler, not to mention capons and fowl. Let's talk about reliable and uncomplicated methods for producing truly delicious chicken meat. There are several of them, in this article we will consider three.

Cooking chicken

One can argue about the origin of this technology, but to this day it has been preserved and is constantly used in the Cantonese cuisine of China, although we also find references in Russian culinary literature of the 19th century. The method is ingeniously simple and gives excellent results.

Take a pan in which the chicken carcass will fit completely, but not very spaciously. Melt the butter or fat trimmed from the chicken in a saucepan and throw in the coarsely chopped roots - carrots, celery, parsnips, parsley - and the green part of the leek. Add a couple of crushed cloves of garlic. Let the vegetables sweat in the oil over low heat for about 10 minutes and fill with cold water up to half the volume. Place on fire and boil. Add a tablespoon of salt and spices - allspice and black pepper, ten peas each, bay leaf. Immerse the whole washed chicken carcass in boiling water until the water completely covers it. If necessary, add boiling water. Bring to a boil again over medium heat. Actually, you can stop here, but to be sure, I continue to cook for another 7-10 minutes. Turn off the heat, cover the pan and let cool completely. Best until the next day. The chicken will continue to cook gently in the hot broth and will gradually reach the desired condition, without drying out and remaining juicy. Inside the chicken, between the tissues, the broth partially gels, which significantly improves the taste and moisture of the finished product. This chicken is easy to cut, does not lose its shape and looks beautiful when served.

Chicken cooked with vegetables and spices remains juicy after cooling, does not lose its shape and looks beautiful when served.

If you want a Chinese accent, replace some of the salt with soy sauce - 2-3 tablespoons of light sauce, replace the leeks with a bunch of green onions, add more garlic, add the stems and roots from a bunch of cilantro. Spices can be either ready-made “five spice” powder, or add a star anise, a cinnamon or cassia stick and a teaspoon of coriander grains to the peppers. Hot pepper at your discretion.

For the salad, remove the cold chicken from the broth, place it on a cutting board and remove the skin; in this case, the skin is not used. Separate the breasts - they can be beautifully cut diagonally. It is better to simply tear the meat from other parts with your fingers and use it as is.

You can return the chicken frame to the broth, add a glass of water, put it back on the fire and simmer for about 20 minutes. You will get a good spicy broth for soup, sauces, etc. We don't lose anything.

Roasting chicken

Most often, the breast is used for salads, and we will talk about this later, but the best result is achieved if you fry the whole chicken. It's fast and very simple.

Cut the chicken lengthwise along the keel bone and unfold it on a cutting board. Cut off the outer phalanges of the wings, excess skin from the neck and near the tail, cut off the ends of the bones of the shins with the joint. Pat dry with paper towels. Salt and pepper the chicken on both sides with black pepper; the inside can be additionally seasoned with other spices or dry herbs.

Prepare a large, heavy frying pan (with a diameter of 28 cm), a flat plate with a diameter of 24-26 cm and a weight - a heavy mortar, a ladle or a jar of hot water, a dumbbell, etc. Place the frying pan over high heat and heat thoroughly. Pour 100 ml of vegetable oil, or preferably ghee. Let it warm up until almost smoking. Place the chicken in the pan, back down, skin on. Cover with a plate and place pressure on top. Press down firmly with your hand.

The chicken is fried on one side for about 10 minutes. The heat should be above medium, but make sure that the skin does not burn. This is why you need a heavy cast iron or steel frying pan; it is more difficult to overheat. Remove the weight and plate, turn the chicken over with tongs and a spatula on the inside, cover it with the plate again and place the weight. Fry for another 10 minutes. Remove everything again and turn the chicken onto its back. Let it cook for another 5 minutes if the skin is not too brown. If you lightly (or not lightly) burn it, turn off the heat and leave it in the pan, covered, for the same 5 minutes.

Remove the weight and plate, transfer the chicken to a dish. Turn off the heat. Throw 2-3 thinly sliced garlic cloves into the frying pan and hold them for 20-30 seconds, then scoop hot oil with garlic from the frying pan using a tablespoon and pour the chicken on top.

Frying a whole chicken for salad is quick and easy.

You can immediately cut off the breast for salad and set it aside, incl. in a day or two, it won't get any worse. There is no need to store it in the refrigerator unless your home is very hot. You can eat the rest of the chicken immediately and with gusto, it’s very tasty. Or do as in the previous recipe with poached chicken - tear the meat with your hands when it has cooled. In this case, you don’t have to remove the skin, then the meat will need to be cut from the bones. From experience I can say that it’s much better to eat leftover chicken; it’s simply wonderful when it’s hot.

Chicken for warm salads

A whole large group of salads implies that the chicken is included in them hot or warm. The remaining ingredients are lettuce leaves, fruits and vegetables, cheese, etc. You can mix and season in advance, and place the beautifully chopped chicken on top and serve, as they say, “off the knife.” For this you will need a chicken breast, although the option with thighs is also possible.

If you have time, it is better to fry the breast in advance and whole. Heat the oil in a frying pan (again melted oil is best, but vegetable oil can also be used), place the chicken fillet, cover with a saucer and fry for 4 minutes on one side over medium heat. Turn over and cook for another 4 minutes. Transfer to a plate, cover with foil and let rest for 10 minutes, after which the fillet can be cut. Usually it is cut into slices half a centimeter thick diagonally.

If you're short on time, butterfly the fillet on a cutting board. To do this, place your palm on top of the fillet and, with a sharp knife, make a horizontal cut along the entire length from the edge to the middle, not all the way through, leaving a centimeter uncut. Open the fillets like butterfly wings or like a book. Season with salt and pepper. Fry in hot oil for two minutes on each side over high heat. Transfer to a board, immediately cut and place on the salad.

Warm salads most often require fried chicken breast

Using these methods, you will significantly improve the taste of your salad, and boring chicken will no longer be just a filler, but will sparkle with its own bright colors. Obviously, if the task is not to feed eight people with one chicken, then you can completely forget about the salad and eat these chickens for two or three people just with a glass of wine, this is also an excellent recipe.

Chicken salads

Quinoa salad with chicken and oranges

To quickly feed your family dinner after work, sometimes just a salad is enough, if the salad is, of course, hearty. We used boiled chicken and quinoa as a base (you can use rice, millet, and couscous), and orange and spinach added the necessary freshness and lightness to our salad.

Quinoa salad with chicken and oranges for a hearty dinner

What do you need:

1.25 cups quinoa
300 g boiled or baked chicken
50 g spinach
2 medium oranges
1 small red onion
1/2 cup walnuts
4 tbsp. l. olive oil
2 tbsp. l. lime juice
1.5 tbsp. l. honey
1/2–1 tsp. hot sriracha sauce (optional)
salt
freshly ground black pepper

Rinse the quinoa well. Bring 2.5 cups of water to a boil, add quinoa and cook for 15 minutes until cooked.
Cut the chicken into medium cubes. Peel the onion and cut into thin half rings.
Heat a dry frying pan and toast the walnuts, 3 minutes.
Cut off the bottom of the orange, place it on a board and carefully cut off the peel along with the white layer. Using a sharp knife, cut out slices of pulp between the films, reserving the juice.
In a large salad bowl, combine quinoa, chicken, spinach, onion, oranges and walnuts.
To make the dressing, combine orange juice, lime juice, honey, olive oil and hot sauce in a small jar. Add salt and pepper, cover and shake vigorously to emulsify. Pour dressing over salad and toss to coat.

Classic chicken salad

Light, but at the same time satisfying, salad with chicken breasts and plenty of greens is suitable for both lunch and dinner.

Classic chicken salad

4 skinless, boneless chicken breast fillets weighing 180-220 g each
2 tbsp. l. salt
130 ml homemade mayonnaise
2 tsp lemon juice
1 tsp mustard with grains
¼ tsp. ground black pepper
2 celery stalks
1 shallot
3-4 sprigs of parsley
3-4 sprigs tarragon or green basil
romaine or iceberg leaves for serving

Pour 1.5 liters of cold water into a roasting pan or thick-bottomed pan, add 2 tbsp. l. salt. Submerge the cleaned chicken breasts in water. Heat the water over moderate heat until the water reaches a temperature of 80 C. Turn off the heat, cover the Dutch oven and leave for 15-17 minutes. Check the temperature in the thickest part of the breast; it should be at least 71 C.
Transfer chicken to a tray lined with paper towels. Once the meat has cooled to room temperature, place the tray in the refrigerator for 30 minutes.
Mix mayonnaise, lemon juice, mustard and ¼ tsp in a large bowl. ground black pepper.
Peel the celery from coarse outer fibers and cut into small cubes. Finely chop the shallot. Separate the parsley and tarragon leaves from the branches and chop finely.
Dry the chicken fillet with paper towels and cut into slices 5-7 mm thick. Place in bowl with dressing. Add celery, shallots and herbs. Stir and place into “boats” of lettuce leaves.

Salad with chicken fried in Provençal herb crust

This salad is probably not for a buffet or a regular dinner - it is too sophisticated. But for the holiday table - it’s just right. By the way, if you don’t have dried tomatoes, you can easily cook them yourself – albeit in advance, preferably a day or two in advance. Take very ripe tomatoes (preferably plum-shaped), cut them in half lengthwise, place them on a baking sheet with the cut side up, sprinkle a little salt and place in an oven preheated to 110°C for 8–12 hours. The tomatoes should remain soft and not crumble. Place them in a tightly sealed container and store in the refrigerator.

Salad with chicken fried in Provençal herb crust

What do you need:

200 g tortiglioni
2 large chicken fillets
1 large bunch of arugula
100 g sun-dried tomatoes
2 tbsp. l. dried provencal herbs
1 tbsp. l. fine cornmeal
juice of 1/2 lemon
salt and freshly ground black pepper
8 tbsp. l. extra virgin olive oil

Boil the tortiglioni according to the instructions on the package, drain in a colander, return to the pan and pour in 1 tbsp. l. oil, shake (the oil should be distributed evenly) and cool.
Cut the chicken fillet into 4 cm strips. Mix cornmeal, salt, pepper and herbes de Provence. Sprinkle this mixture over the fillet strips, rubbing it in with your fingers until the strips are coated on all sides. Heat 4 tbsp in a frying pan. l. oils; stirring, fry the fillet pieces in it until cooked, 4–5 minutes. Remove from heat and cool.
Cut dried tomatoes into thin strips. Combine tortiglioni, chicken, sundried tomatoes and arugula leaves. Make a dressing from lemon juice, salt, pepper and the remaining olive oil, pour it into the salad, stir and let it sit for 5-10 minutes. before serving.

How to steam chicken breast in a slow cooker

Chicken breast has always been popular because it is tender, tasty and light. And steamed in a slow cooker, it also turns out to be very healthy. The recipe presented below is simple, you just need to have a miracle appliance in the kitchen - a slow cooker and a few pieces of chicken breast.

Ingredients:

chicken breast – 1 kg;
salt – 15 g;
vegetable oil – 30 ml;
water – 300 ml.

In the presented recipe for salt, only 15 g is indicated; if you want to make it more salty, you can increase the amount slightly if desired. It is better to choose salt according to your personal taste preferences.

Step-by-step cooking recipe:

Clean the chicken breast, be sure to remove the skin and excess fat. Rinse under running water.
Dry the meat a little on a paper towel. Cut the breast into small pieces.
Grease a special container with holes (for steaming) with vegetable oil, arrange the pieces of chicken fillet.
Pour water into the multicooker container.
Lightly rub the chicken breast with salt and place in a container with holes.
Place the container with the chicken fillet in the slow cooker.
To make the meat more soft and juicy, you can pour vegetable oil (2-3 tablespoons) into the multicooker along with water. And for flavor, throw in 2 bay leaves.
Close the multicooker lid, set the “Steam” program, time 30 minutes.
After 30 minutes of cooking, open the multicooker lid, place the finished breast on a serving plate, and serve.
If desired, you can serve any side dish along with chicken meat. For example, boiled potatoes, various cereals, porridge, vegetable stew, etc.
You can not remove chicken meat from the multicooker immediately after cooking, but put it under heating for a few minutes so that it infuses and becomes saturated even more.

That's it, the steamed chicken breast in the slow cooker is ready. As you can see, everything is simple and fast. The recipe will be very helpful when you are completely tired of the usual stewed, baked meat, and want something light and unusual. And also, perfect for eating during a strict diet, chicken meat is not greasy and at the same time satisfying. Such meat is allowed to be included in the diet, even for small children for complementary feeding.

In conclusion, I would like to add that steamed chicken breast in a slow cooker can be made even more aromatic and delicious. To do this, before cooking, simply rub the pieces of meat with any spice you like. This chicken meat can be served not only as a side dish for dinner, lunch, but also for a small holiday, as an original appetizer.

Sources:

https://www.youtube.com/watch?v=bwU-TIIqR8A https://www.youtube.com/watch?v=owI5LD2keIg https://www.youtube.com/watch?v=26uTtSJjytc https:/ /www.youtube.com/watch?v=8cDcf1lEkbw https://www.youtube.com/watch?v=ginXE7rcq0U

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Olivier salad with chicken and apple

There is another unusual Olivier recipe. Here we will add an apple, which will give it a slightly original and piquant taste. It will also add freshness to the salad. Guests are unlikely to refuse such a snack.

Ingredients:

Boiled potatoes - 5 pcs.
Boiled carrots (small) - 4-5 pcs.
Onions (medium) - 1-2 pcs.
Canned cucumbers - 5-6 pcs. (180 gr)
Apple - 1 pc. (150 gr)
Canned peas – 150 g
Boiled eggs - 4 pcs.
Boiled chicken fillet – 220-250 g
Mayonnaise - 200 gr
Salt, pepper - to taste

Preparation:

1. Cut the boiled potatoes and carrots into cubes. Place them in a deep dish. Add chopped boiled eggs and finely chopped onions there.

3. Next, finely chop the canned cucumbers (you can also use pickled or pickled ones) and the apple, after removing the core and seeds. Cut the boiled fillet into small pieces and add everything to the salad.

3. Add canned peas. Then add salt and pepper. Put mayonnaise there and mix everything well. The finished Olivier can be placed in a salad bowl or on a flat dish, shaped beautifully using a culinary ring.

Now you know several excellent recipes for the popular Olivier salad. It will be at home at any holiday table. Be it New Year or birthday. Or just some special event where you invite your friends and relatives.

Enjoy your meal! Bye!