Steamed dietary tender breast is an excellent saturation dish that is ideal for diets.
White chicken meat is quite capricious in cooking, it is easy to overdry when frying or baking. But in a double boiler or a slow cooker with steam function, it is simply impossible to spoil a dish.
The meat is juicy, fragrant, soft and very tender.
Without a suitable company, chicken breast is rather dull and uninteresting. Give the dish intrigue, taste, extra juiciness can be quite easy. To do this, you need to fill the meat with spices, add vegetables, fruits, mushrooms, potatoes. Chicken breast perfectly with garlic, coriander, curry, basil, turmeric, Provencal herbs. If you drop a little "liquid smoke" on it, the neighbors will surely come running "on a kebab". Fantasy is the main condition for success in steaming chicken breast, although, naturally, one cannot do without multi- or steamers.
The dish does not necessarily make the main. Cooled meat can be cut into thin slices and used to make salads, sandwiches, pates.
Steamed Breast - General Cooking Principles
To cook white meat, the chicken needs to be washed, dried and cut into joints. Carefully cut the fillet from the chest bone, remove the skin. some recipes require the skin to be left, and then the hostess herself has to decide. The skin contains a lot of fat, but if you do not need to lower the calorie content of the dish, you can leave it. But the veins, fat, random bones must be removed necessarily.
Steamed breasts are usually baked in one piece. However, if the recipe requires it, the meat can be sliced across the grain.
Fillets can be perfectly used for stuffing. For this, a rather deep pocket is made along the piece. Care must be taken not to damage its back wall. Placing the inside of the filling, the incision must be fastened with cooking thread, toothpicks or tightly put in a foil bag.
Steamed breasts with vegetables and herbs
Steaming breasts with vegetables in a double boiler is not at all difficult. The dish turns out very beautiful, fragrant, juicy. It can be served to both children and guests. A great option is easy, but hearty dinner.
Ingredients:
• two medium fillets without skin;
• two cloves of garlic;
• pack of frozen vegetables from the supermarket;
• tablespoon sour cream;
• any spices, dried herbs to taste;
• a bunch of fresh herbs (basil, dill, parsley);
• a pinch of salt;
• teaspoon dried rosemary.
Cooking method:
Fillet cut into a portion of three centimeters thick slices. Pieces should turn out approximately equal.
Gently crush the garlic with the knife handle or a special press.
Marinate meat in garlic, herbs, spices, salt and sour cream. Cover with foil and make up forty minutes.
Fill the steam boiler with water, install a drip tray for juice and water. Put rosemary and spicy herbs on the pan. The chicken is saturated with their aroma, it will turn out just magical.
Place pickled meat slices on the grid.
On the second tier to set the container with vegetables. Cauliflower, broccoli, corn, carrots, green beans, peppers, onions are ideal for this dish.
Set cooking time: 25 minutes.
Try the meat on the subject of readiness, pierced with a skewer. If the juice is clear, the chicken is ready. If pinkish, add another ten minutes.
Put the chicken on a la carte plates, place the vegetables next to them, pour over the sauce and serve.
Steamed breast with soy sauce
A simple and tasty dish to cook is very simple. Steamed breasts in this recipe are able to cook a novice from cooking. He will be able to surprise the household, because the chicken will be fragrant and very tender. Preparing a dish in a slow cooker.
Ingredients:
• four medium sized breast fillets;
• three or four tablespoons of natural soy sauce;
• dessert spoon of dried garlic or three cloves of fresh;
• bag of Italian herbs;
• some salt.
Cooking method:
Pickle pieces of fillet with skin, rub with salt, pepper. Salt needs very little, literally a pinch, since soy sauce is very salty.
Put in a bag for baking the fillet pieces in one row.
Crush the garlic with a knife or press.
Pour inside the soy sauce, cover the garlic and a bag of herbs, evenly distribute, secure the opening of the bag.
In the bowl pour five water multi-cups.
Put the sleeve with the chicken in the water, set the cooking mode for a couple of forty minutes. If the multicooker has a special steaming tray, put the bag in it. Cooking time and mode leave the same.
When the machine turns off, leave the chicken, without opening the lid, for another ten minutes.
Remove the meat from the sleeve, put it on a plate.
When serving, sprinkle with dill, parsley, decorate with a leaf of basil.
The garnish for meat can be seasoned with sauce remaining in the sleeve after cooking.
Steamed breasts stuffed with mushrooms
A great option for stuffed steamed breasts is perfect for a family dinner or to meet guests. Mushroom filling gives the dish a fantastic flavor. We will cook in a double boiler.
Ingredients:
• a pound of chicken without skin;
• one hundred grams of mushrooms or oyster mushrooms;
large onion;
• two cloves of garlic;
• dried herbs, spices to taste;
• spoon of butter.
Cooking method:
Prepare the stuffing.
Chop onions as small as possible.
Finely chop the mushrooms.
Chop the garlic with a knife.
Fry mushrooms and onions in a little oil. Ten minutes is enough. Salt, sprinkle with pepper, mix and put on a plate.
Prepare meat pockets as described above.
Fill the pockets with mushroom stuffing.
Pack the stuffed pieces in dense foil envelopes.
Cook according to the instructions at the slow cooker, setting the appropriate program for twenty minutes.
After the signal, remove the meat, unfold the foil and serve the stuffed breast with a side dish of vegetables, mashed potatoes, and boiled buckwheat.
Steamed breasts with cauliflower and lemon zest
The unusual taste of this dish will surely appeal to gourmets. The specific smell of cauliflower in combination with a delicate lemon note and the freshness of ginger will give the chicken breast a pair of unusual, interesting flavor. A full lunch or dinner in a slow cooker can be cooked in minutes.
Ingredients:
• two large chicken fillets;
• lemon;
• three hundred grams of cauliflower;
• Bulgarian pepper;
• salt;
• pepper;
• two spoons of olive oil;
• half-spoon ground ginger.
Cooking method:
With lemon peel, squeeze two spoons of juice.
Cabbage carefully endowed with "flowers".
Meat cut into the same large slices.
Pepper cut into squares.
Place the meat and vegetables in a steaming tray.
Put, add black pepper to taste.
Cook according to the instructions for the slow cooker for half an hour.
While the meat is cooking, prepare the sauce: mix olive oil with herbs, ginger, zest, lemon juice.
Put the finished fillets in plates, pour over the sauce and serve.
Steamed breasts with oranges
The original, light taste of steamed chicken breast with oranges will appeal to both adults and children. Preparing the dish is elementary.
Ingredients:
• medium sized fillets;
• some salt;
• large orange.
Cooking method:
Peel the orange and cut into rings.
Meat in one piece put in foil. Salt
Place an orange over the meat.
Wrap the foil very tightly.
Fill the multicooker bowl with water, put the meat in the pan.
Cook in a special steam mode hourly.
When serving, remove the orange. Cut the meat into slices.
Garnish can be boiled rice or fresh vegetables.
Steamed curry breasts in breadcrumbs
Traditional curry flavor makes the steamed breasts very tasty. Breadcrumbs are spicy.
Ingredients:
• chicken breast;
• egg;
• breading mix for breading;
• salt;
• spoon curry;
• a spoon of flour.
Cooking method:
Meat cut into portions in the form of steaks.
Each slice grate curry, a little salt.
Beat the egg.
Dip a piece of meat into the flour, then into the egg, then into the crackers.
Put in a container for steaming, pre-filling the multicooker bowl with clean water.
Cook the chicken fillet in breadcrumbs for forty minutes.
Serve with rice or mashed potatoes.
Steamed Breast with Potatoes
In a slow cooker, you can cook meat at once, a side dish of potatoes. Very quick m delicious chicken breast steamed recipe.
Ingredients:
six hundred grams of fillet;
• four large potatoes;
• average carrot;
• 350 ml of water;
• dried herbs;
• salt.
Cooking method:
Cut meat into large pieces.
Cut potatoes into slices.
Juicy carrots, too, cut into slices.
Onions chop rings or small cubes.
Pour four glasses of water into the slow cooker.
Put the meat in a container, cook in a special mode for fifteen minutes.
Open the lid, sprinkle the meat with dried herbs, spices to taste.
Put the vegetables in chicken, salt and mix.
Cook all together for half an hour in the same steam mode.
Try potatoes forks. If he has not reached yet, turn on the slow cooker for about ten minutes.
Steamed breasts with tomatoes and cheese
Incredibly simple, tasty and rich dish. Even an inexperienced or novice cook can cook it. You will need a foil (or a ready-made mold from food foil) and a double boiler.
Ingredients:
• kilogram of chicken fillet without bones and skin;
• one hundred grams of solid or semi-solid cheese;
• four medium juicy tomatoes;
• salt;
• pepper.
Cooking method:
Cut each half of the breast into halves.
The length of each piece to make a knife shallow cuts.
Juicy tomatoes cut into small slices.
Cheese cut into medium-sized sticks to the size of the cuts on the chicken.
Place a slice of tomato and cheese in each cut.
Place the stuffed meat in a foil container.
Cook in a double boiler for forty minutes.
Serve with any side dish or separately, with vegetable cutting.
Steamed breasts in honey mustard sauce
Steam fantastic chicken breast will be obtained according to this recipe - fragrant, juicy, moderately spicy. Such meat can be served with a side dish of boiled rice, fresh vegetables, or used to make salad.
Ingredients:
• kilogram of chicken without skin;
• middle head of dense garlic;
• a tablespoon of vegetable meat;
• two spoons of liquid natural honey;
• generous spoon of ready mustard;
• salt.
Cooking method:
Chicken fillet cut in half.
Cut meat in several places.
Peel the garlic, fill them with chicken.
Prepare marinade from butter, honey, mustard.
Each fillet to coat with marinade, leave for forty minutes.
Marinated meat to put in a container, cook for a couple of fifty minutes.
Steamed breasts - tips and tricks
- There is no difference how to cook a steam chicken: in a slow cooker or a double boiler. Therefore, recipes for multicooker can be safely used in a double boiler or vice versa.
- Steamed chicken breast is very tasty. In addition to mushrooms, it can be stuffed with a mixture of cheese and garlic, chopped walnuts and herbs. So that the stuffing doesn’t cause concern and is guaranteed to remain in the “pocket”, the meat can be tightly wrapped in food foil.
- The perfect cooking option for steam breasts is minced meat. All you need to do is to turn the breasts in a meat grinder or a powerful blender along with onions, fresh herbs, add chopped pickled cucumbers, mushrooms, and cheese to the minced meat if desired, send them to the steamer for half an hour.
- If you put into the water fresh or dried herbs, a piece of bay leaf, aromatic steam will saturate the meat.
- Do not use frozen fillet for steaming. It will not be as juicy as chilled meat, and may turn out to be tough, tasteless. If there is simply nothing else at hand, try to “revive” the breast by defrosting it in the fridge for two or three hours by marinating in butter, mustard, kefir.
