Chicken Breasts Stuffed with Potatoes and Mushrooms in a Multicooker
Main Dishes • European
Description
Chicken breasts stuffed with potatoes and mushrooms in a multicooker
Ingredients
- Chicken fillet 3 pieces
- Potato 1 piece
- Onion 1 piece
- Pickles 1 piece
- Sour Cream 2 teaspoons
- Pickled Chanterelles 2 pieces
- Salt a pinch
- Cheese Spread 0 oz
- Olive Oil 3 tablespoons
- Ground Black Pepper to taste
- Spices to taste
Step-by-Step Guide
Step 1
Slice the mushrooms, chop the onion into small cubes, and place them in a steaming bowl. Pour a glass of water into the bottom of the multicooker and place the bowl with vegetables on top. Close the lid and select the stewing mode for 10 minutes.
Step 2
Cut the chicken breasts in half to create pockets. Season with salt and pepper to taste on all sides.
Step 3
Slice the potato into thin slices and place them inside the pocket of the fillet.
Step 4
Dice the pickles and place them in the pocket on top of the potatoes.
Step 5
Spread sour cream over the potatoes and pickles.
Step 6
Remove the stewed mushrooms and onions from the multicooker and place them in the pocket.
Step 7
Grate the cheese and place it on top of the mushrooms.
Step 8
Close the pocket.
Step 9
Pour oil into the dish bowl and brush it on all the edges.
Step 10
Place the pockets in the bowl. Close the lid. Select the baking mode for 40 minutes.
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