Stuffed chicken breasts - recipe

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Cut the mushrooms into small pieces. Finely chop the cucumber and squeeze out excess moisture. Peel the carrots and grate them on a coarse grater. Chop parsley and dill. Pour vegetable oil into the multicooker bowl and use the Baking or Frying program to fry the carrots and mushrooms for 5 minutes. Add herbs and cucumber and cook for another 5 minutes. Disable the Baking / Frying program . Transfer to a bowl, add flour and mix well. With a thin knife, carefully make a deep "pocket" in the fillet, not cutting to the edge 1-1.5 cm. Fill the resulting "pockets" tightly with the prepared filling. Secure the edges with toothpicks. Pour a small amount of vegetable oil into the multicooker bowl, put the stuffed chicken breasts and cook on the Stew program for 30 minutes.