Unlike the legs and thighs, the chicken breast is more demanding on the methods of preparation and, if the approach is incorrect, it can turn out to be dry and not very edible. We suggest baking this part of the bird in foil, using a multivariate, or cook it with vegetables and cheese in the oven.
Chicken breast baked in foil in multivark
Ingredients:
- chicken breast (fillet) - 0,9 kg;
- teeth large garlic - 2-3 pcs .;
- mustard ready - 45 g;
- ketchup tomato - 85 g;
- aromatic mixture of spices for poultry - 2.5 tbsp. spoons;
- salt iodized large - to taste.
Preparation
Chicken breast for baking in foil in a multivark needs to be rinsed and dried. Then we clean the garlic cloves, cut them into several longitudinal parts and stuff them with poultry meat. In the bowl combine mustard, ketchup and aromatic spicy mixture for poultry, add large salt to taste and mix. We rub the resulting mass of chicken breast from above and leave for an hour at room conditions.
Now put the chicken breast on the foil cut and seal it with a bag, lifting the edges upward. We put the bundles in a multicast-shell, into which we pour quite a bit of water so that it only slightly covers the bottom.
To bake the breast, we will use the standard "Baking" mode, which is available in all multivariate models. After fifty minutes of cooking, turn the foil off, let the chicken breast cool slightly, put it on the dish and cut into slices before serving.
Chicken breast baked with potatoes, tomatoes and cheese in the oven
Ingredients:
- chicken breast (fillet) - 920 g;
- potatoes - 920 g;
- onion bulbs - 135 g;
- tomatoes - 165 g;
- mayonnaise thick - 110 g;
- teeth large garlic - 1-2 pcs .;
- piquant cheese of hard varieties - 95 g;
- a set of fragrant Italian or Provencal herbs - 2-3 pinch;
- stone large iodized salt and pepper ground black - to taste;
- sunflower or olive oil without fragrance - 35 ml;
- fresh greens.
Preparation
Unlike the previous recipe, where we baked the whole chicken breast, in this case we cut it into pieces about a half centimeter thick and completely cut it with a kitchen hammer, covered with a food film. We pour salted slices, pepper, season it with dry herbs and leave for about twenty minutes on the table to marinate.
During this time we will prepare vegetables. The bulb is cleaned, cut into half rings and browned slightly in a frying pan with sunflower or olive oil without fragrance. Potatoes are also cleaned, cut into mugs and sent to a container with boiling, to taste salted water for about five to seven minutes. The vegetable should be cooked until half cooked, since it takes much less time for the chicken fillet to be cooked in the oven than for the potato.
Now we can proceed with the design of the dish. In the oily baking container, we spread the lumps of the chicken breast in a lap, from above distribute the toasted onions and unfold the half-ready potato mugs, which we tinkle with slightly aromatic herbs.
Tomatoes rinse under running water, wipe dry, cut into mugs and lay them on top of potatoes. Mayonnaise is mixed with peeled and squeezed through the garlic press, spread on tomatoes and leveled well. In the end, we rub the composition with grated cheese and place it for baking in a preheated oven for 200 minutes for forty minutes.
We serve chicken breast, baked with vegetables, hot directly in the form, tearing its surface with finely chopped fresh herbs.