Tender chicken fillet à la pastroma for sandwiches

Category: Meat dishes
Tender chicken fillet à la pastroma for sandwiches

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.

Gaby
Tinochka, wow, what an interesting recipe. Thank you bookmark dear. Surprised as always.
V-tina
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
Trishka
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 ...
V-tina
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
Trishka
And, probably, it won't work, it cools down quickly, although you can try to cook one thing!
V-tina
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
Trishka
Yeah,
V-tina
Ksyusha, tell me later how it happened
Valkyr
I took it to the bookmarks, tomorrow I'll buy the breast and I'll do it!
V-tina
Maria, I will wait for feedback
Svettika
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.
V-tina
Sveta, try it, everyone who tried it likes it
julia_bb
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?
V-tina
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.
Rada-dms
Quote: julia_bb
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!
V-tina
Rada-dms, Thank you
Quote: Rada-dms
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
julia_bb
Quote: V-tina
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!
Quote: Rada-dms
maximum of two breasts, bake for 13 minutes, and until cool.
Here, Radochka confirmed! Thank you)
V-tina
Julia, we are waiting for impressions
Trishka
Quote: V-tina
tell me later
!
baba nata
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.
Deana
Quote: Trishka
Probably you can bake in an air fryer
An interesting recipe, I'm waiting for something other than the oven.
V-tina
Quote: Baba Nata
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
Deana
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
V-tina
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
Deana
Quote: V-tina
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
V-tina
Quote: Deana
Do not forget to just pickle
yeah, I always suffer because of this too
Deana
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 ...
V-tina
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
Deana
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!
V-tina
Quote: Deana
We must try to hit the road during the break, suddenly there are breasts!
that's the right decision
Albina
Tina, the recipe is mind-blowing 🔗 I don’t like the breast, but I’ll have to cook it. Until then, bookmark
V-tina
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
Deana
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!
V-tina
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
Deana
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!
V-tina
Dina, no, it will be in one person, I stuffed a 500-gram file into the oven
Quote: Deana
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
Quote: Deana
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
Deana
Quote: V-tina
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!

Quote: V-tina
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.
V-tina
Quote: Deana
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
julia_bb
Tina, I am with a report, very tasty and juicy! I will cook more
Cooked double breast, 13 minutes at 230 g on foil
Tender chicken fillet à la pastroma for sandwiches
Tender chicken fillet à la pastroma for sandwiches
V-tina
Yulia, you can clearly see how juicy and tasty it turned out.Special thanks for the photo
julia_bb
Tina, thank you for the wonderful recipe! I take it to the piggy bank
strawberry
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!
V-tina
Natasha, I will be glad if the recipe comes in handy
ginura
V-tina, Tina, I almost missed such a wonderful fillet! In permanent recipes unconditionally for small and large households!
V-tina
Natalia, cook with pleasure
Deana
Quote: V-tina
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!
V-tina
Dina, Julia cooked a whole breast, as far as I understand
Nikomu-Ka
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!
V-tina
Nikomu-Ka,

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