Tender chicken fillet à la pastroma for sandwiches

Tender chicken fillet à la pastroma for sandwiches

Category: Meat dishes

Ingredients
Chicken fillet	300 gr.
cold boiled water	0.5 l.
coarse salt	1 tbsp. l.
sugar	pinch
peppercorns (different, to your taste)	3-4 pcs.
Bay leaf	1 PC.
olive oil	1 tbsp. l.
spicy herbs (favorite) or any seasoning that you like	0.5-1 tsp

Cooking method

• First, prepare the brine. Add salt and sugar to cold boiled water, mix until they dissolve, add peppercorns and bay leaf. We immerse the fillet completely in the marinade and send it to the refrigerator overnight.
• Spice herbs (or any spices, I take a little Korean carrot seasoning and a little basil) mix with olive oil and let it brew for an hour.
• We take the fillet out of the marinade, dry it with a paper towel and rub it with olive oil and spices. We turn on the oven to the maximum. I have 220C. We spread the fillets on baking paper or foil and send them to the already preheated oven for 15 minutes. Do not open the oven door until the oven has completely cooled down, but it is better to leave it for two to three hours.
• After cooling down (I still keep it in the refrigerator for a couple of hours), cut the fillets and enjoy the taste and aroma.
• Bon Appetit!

The dish is designed for

300 gr.

Time for preparing:

20 minutes active time

Cooking program:

oven

Note

In theory, such a piece should be cooked in 10 minutes. I tried it today, and there are a few pink dots in the finished meat, but I have a gas oven, with a fan that quickly cools the oven after switching off.

Tinochka, wow, what an interesting recipe. Thank you bookmark dear. Surprised as always.

[Vikulya]

Vikulya, thank you, such words are very pleasant, embarrassed straight I would like to feed my men deliciously and cook quickly, so as not to stand at the stove for days

How tasty, and probably very juicy!
Thank you, Tinochka, for sharing!
Probably you can bake in an air fryer, too, an oven, the current is small ...

[Ksyusha]

Ksyusha, it turns out very, very juicy, just delight I don’t know about the AF, you can probably only how long the heat remains there here is the principle of what - to hold it at a high temperature, and then so that it comes down as it cools. I held a small file for 10 minutes today, then left it in the oven, but it cools down in 15 minutes, it turned out juicy anyway, but in the original recipe it was about holding it for two hours in a cooling oven

And, probably, it won't work, it cools down quickly, although you can try to cook one thing!

[Ksyusha]

Ksyusha, maybe then try not to put the file on the foil, but wrap it in the foil, it should not cool down so quickly, in theory

Yeah,

[Ksyusha]

Ksyusha, tell me later how it happened

I took it to the bookmarks, tomorrow I'll buy the breast and I'll do it!

[Maria]

Maria, I will wait for feedback

[Tina]

Even the photo shows that the meat is tender, juicy and dietary! TinaThanks for the fun way to cook the breast! I will definitely try to cook it.

[Sveta]

Sveta, try it, everyone who tried it likes it

[V-tina]

V-tina, I liked the recipe, thanks! I'll try! And if you make a double portion or 500 g, then the time in the oven will need to be increased. How much do you think?

[Yulia]

Yulia, in the original recipe (I don't know, unfortunately, whose) it was 700-800 gr. fillet layout, per liter of water and only twice as much, but the time is the same 15 minutes and at least two hours in a closed oven. But I conducted an experiment today, in the photo you can see a pink speck on one piece.The fillet was kept for 10 minutes and then in the oven for two hours. But it became cold after 20-30 minutes. If the oven keeps the residual heat for a long time, I would leave it that way. And, in principle, you will remove the files from the bone anyway and there will be, for example, two pieces of 300 grams each, put them at a distance from each other and then exactly 15 minutes will be enough. I'm afraid if you increase the time, you can dry out the meat.

I'm afraid if you increase the time, you can dry out the meat.

Teen! Well done for showing the recipe!
I'm doing it in a new oven, so at 220-230, regardless of the amount, however, a maximum of two breasts, I bake for 13 minutes, and until it cools. So here you need to get used to it, since the ovens are all different, and choose your algorithm by typing.
I love this recipe, I cook once a week, eat instead of sausage!
Girls, cook, the recipe is cool, I also make from turkey fillets. I tried it from pork tenderloin, not that!

[Rada-dms]

Rada-dms, Thank you

So here you need to get used to it, since the ovens are all different, and choose your algorithm by typing.
I love this recipe, I cook it once a week, eat it instead of sausage!

I completely agree with getting used to the oven and about an excellent substitute for sausage

And, in principle, you will remove the files from the bone anyway and there will be, for example, two pieces of 300 grams each, put them at a distance from each other and then exactly 15 minutes will be enough

Tinochka, for sure, did not think!

maximum of two breasts, bake for 13 minutes, and until cool.

Here, Radochka confirmed! Thank you)

[Julia]

Julia, we are waiting for impressions

tell me later

!

[V-tina]

V-tina, Tinachka, thank you, I will definitely tell my daughter, because she often makes children in foil, in a cartoon (but it turns out rather dry). I'm in the cold too. the breast is lying around, somehow I'll do it.

Probably you can bake in an air fryer

An interesting recipe, I'm waiting for something other than the oven.

[Natalia]

in the cartoon (but it turns out rather dry).

Natalia, it is juicy here not so much because of the oven, but because of the marinade. Let the daughter try to marinate first and then in a multicooker, observing the same principles as in the oven. I'm sure it will turn out just as juicy



Dina, you can cook in a multicooker, it should turn out no worse

[V-tina]

V-tina, in foil, so as not to dry? The problem is that in cartoons the temperature for the modes is usually not painted, I don't know which one to take, enough stewing or frying is necessary. And whether 15 minutes is enough in time. I sit in ambush, wait, maybe someone brave will decide, and I am a steam locomotive

[Dina]

Dina, if frying is the mode with the highest temperature, then on it, they keep the temperature for a long time, everything will work out 100%, I would try it now, but my fillet is over .. 15 minutes should be enough, for reliability, yes, you can wrap it in foil, and don't just put on it

I would try it now, but my fillet is over.

I'm at work, but me! I will experiment in vyhi. Do not forget to just pickle, it is difficult for me with the preparation, as you come running home, you strive all at once into the cartoon

Do not forget to just pickle

yeah, I always suffer because of this too

[V-tina]

V-tina, sistra! So it would be on business in the evening to buy, immediately to the marinade and all the cases, but the shops are already closed when I go home, and in the afternoon there is already fuss, everything flies out of my head. Draw a cross on your hand, or something ...

[Dina]

DinaIt's good to start cooking this meat in the morning. You marinate, warm it up for 15 minutes in the evening and eat delicious meat the next morning

[V-tina]

V-tina, Tina, or so, but I won't get to the store in the morning, we are owls, we don't get up early. We must try to hit the road during the break, suddenly there are breasts! Boiled pork is fed up, and just in time for the recipe for replacement!

We must try to hit the road during the break, suddenly there are breasts!

that's the right decision

[Tina]

Tina, the recipe is mind-blowing 🔗 I don’t like the breast, but I’ll have to cook it. Until then, bookmark

[Albina]

Albina, thanks And I just adore the breast, and even boiled, dry But here, if you close your eyes and eat a piece and you don't understand that this is a breast

[V-tina]

V-tina, I drag you a well-deserved thank you! Mnyak!
People, I warn you, this will not go to the sandwiches, because as soon as you start trying, it will all end right away and there will be nothing to put on the sandwiches.
I did it in a pressure cooker on the Zharka, I thought that it would keep the heat better after turning it off. As in the recipe, fry for 15 minutes, then turn it off and leave in the multitool, without opening, until it cools. Then in the refrigerator to fix the taste.
Wrapped completely in foil. A lot of juice after soaking in the marinade. The juice is delicious, you can not drain, but where to use the thread.
It turns out soft! Skussnaaya!

[Dina]

Dina, hurray, I'm glad that everything turned out well, I also cooked again today, they walk with their noses, which smells delicious, but I don't admit

[V-tina]

V-tina, and don't confess! Use it in one person and you will be right now!
I love these simple and delicious recipes. I have one problem with it - to allocate space in the refrigerator to evenly put the bowl of marinade. The rest is simple!

[Dina]

Dina, no, it will be in one person, I stuffed a 500-gram file into the oven

I love these simple and delicious recipes.

This is the only way to save myself, and hot, and snacks, and sweets, I try to choose the simplest and fastest, I like to please my sweets, but I don't want to live in the kitchen

set aside space in the refrigerator to place the bowl of marinade evenly.

and I put it in a plastic square container with a lid, very convenient

I like to please my sweets, but I don't want to live in the kitchen

Likewise! Appliances in this matter greatly help out, and even simple and tasty recipes generally make cooking a holiday!

and I put it in a plastic square container with a lid,

Here I am! Exactly! And the container is there! Force of habit works - don't shove meat into plastic. Although, to be honest, what will happen to him? The file is soft, it will curl up, yes, if you get a long one.
Oh, the question about storage - if they didn't know it right away, it's all in the juice and in foil (for me), is it also better in a container or in something breathable? Meat, especially juicy, seems to like to breathe.

if they didn’t know it right away,

I have a maximum of a day, just on a plate in the refrigerator, but I take it off the foil and don't leave the juice. By the way, when you cook on foil and in foil the taste is different, I compared. And if on the foil, then there is almost no juice - it evaporates

Tina, I am with a report, very tasty and juicy! I will cook more
Cooked double breast, 13 minutes at 230 g on foil

[Yulia]

Yulia, you can clearly see how juicy and tasty it turned out.Special thanks for the photo

[Tina]

Tina, thank you for the wonderful recipe! I take it to the piggy bank

Tinochka, great recipe! While in the bookmarks .. I usually steamed breast in cartoon. And here is a completely different taste ... Just a recipe for the birthday!

[Natasha]

Natasha, I will be glad if the recipe comes in handy

[V-tina]

V-tina, Tina, I almost missed such a wonderful fillet! In permanent recipes unconditionally for small and large households!

[Natalia]

Natalia, cook with pleasure

[julia_bb]

when you cook on foil and in foil tastes different, I compared

So it is understandable, I was afraid that it would be a little dry, I wrapped it up, and now I think next time just try on foil, but the active process is only 15 minutes. Poroba small portion, if not dry, there will be two options!

julia_bb, Yulia, What are you doing ??? I'm at work, I'll choke on saliva!
Julia, what kind of double Hrud? At cha she's kind of plump, but our mulberries are all flat pieces. I also want a fat one!

[Dina]

Dina, Julia cooked a whole breast, as far as I understand

[V-tina]

V-tina, Tina, and for butters this meat is also used for cutting (with spices in a spicy way), and I also cut it into a salad, where sausage-meat is needed. Cooking method for me: girl_manikur: my favorite!

[Nikomu-Ka]

Nikomu-Ka,