Chicken breasts stuffed with potatoes and mushrooms, in a multicooker
3 servings
50 minutes
Chicken breasts stuffed with potatoes and mushrooms are a gourmet dish of European cuisine that combines the tenderness of chicken fillet with the rich flavors of mushrooms, potatoes, and pickles. The history of such stuffed breasts is rooted in the traditions of French and Eastern European cuisine, where meat is often complemented by aromatic fillings. Sour cream adds a light creaminess to the dish, while baked cheese forms a golden crust, giving an appetizing appearance and rich taste. Thanks to the multicooker, the meat remains juicy while the filling absorbs spices, creating a harmony of flavors. This dish is perfect for a cozy home dinner or festive table, delighting with its simplicity of preparation and depth of aromas.
1
Slice the mushrooms and chop the onion into small cubes, then place them in a pot for stewing vegetables. Pour a cup of water into the bottom of the multicooker and place the vegetable pot on top. Close the lid, select the stewing mode, and set the time for 10 minutes.
- Champignons: 2 pieces
- Onion: 1 piece
2
Cut the chicken breasts in half to make pockets. Season with salt and pepper to taste on all sides.
- Chicken fillet: 3 pieces
- Salt: pinch
- Ground black pepper: to taste
3
Cut the potatoes into thin slices and place them inside the fillet pocket.
- Potato: 1 piece
4
Cut the pickled cucumber into cubes and place it on top of the potatoes.
- Pickles: 1 piece
5
We spread sour cream over the potatoes and cucumbers.
- Sour cream: 2 teaspoons
6
Remove the stewed mushrooms and onions from the multicooker and place them in a pocket.
- Champignons: 2 pieces
- Onion: 1 piece
7
Grate the cheese and place it on top of the mushrooms.
- Cheese: 50 g
8
We close the pocket
9
Pour the oil into the dish bowl and brush it on all the edges.
- Olive oil: 3 tablespoons
10
Place the pockets in the bowl. Close the lid. Select the baking mode for 40 minutes.