To be honest, I didn’t really like cooking chicken breast. Due to the fact that the meat is often turned out dry, and also because this meat has a tendency to move from raw to overcooked in the blink of an eye.
But when I started keeping my Zen channel about food, I learned that there is a huge demand for recipes with chicken breast (type in “chicken breast” in Google, and you will get more than 200 million search results).
What if there is a demand and if the chicken meat is actually used often in salads and sandwiches, then I decided to experiment with cooking this meat.
I found that if I cook chicken breasts at a low temperature and slowly in a small amount of milk with lemon and sage — like chicken in milk according to Jamie Oliver’s recipe — then the meat will turn out to be unspeakably tender and juicy. It will be even tastier if you add garlic here or, perhaps, replace sage with thyme or rosemary.
Ingredients
1 kg of chicken breasts without skin and bones;
1 tablespoon of salt;
Freshly ground black pepper;
1 lemon, peel in thin strips;
3 sprigs of fresh sage;
1.5 cups of whole milk, maybe a little more (depending on the size of your multicooker)
Cooking
1. Season chicken breasts on both sides with salt and pepper. In a slow cooker, place the chicken breasts in one layer. Add lemon zest, sage and milk (enough to cover the chicken).
2. Cook in “toast” mode for 1 hour, then turn the chicken over and cook another 30 minutes to 1 hour. (The time will vary depending on the thickness of the chicken breast and the model of your multicooker.)
Done! You have healthy protein for a week. Slice chicken into salads, add to soups, or eat it with just a little olive oil and lemon or with your favorite seasoning (I like spicy chili or English mustard).
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