Chicken breast pastrami. Chicken breast pastrami in the oven

Or meat balyk.

And it is right! Although pastrama is related to Jewish cuisine, as a meat delicacy made from beef, the word itself (and the recipe) is probably of Turkic origin. This name is etymologically connected with the Turkic Basturma and Pastrima.

Pastrama did not originate as a delicacy at all, but rather as an attempt to preserve meat in a hot climate by using salt and pepper and drying it in the sun. Beef after such processing could be stored in the bags of nomads and settlers, creating a supply of food.
The closest thing to this is corned beef, the cause of mutinies and riots of sailors on the ships of the English, and other fleets.

Pastroma in traditional Jewish cuisine is made from beef. A similar product in Romania (from the Romanian verb "a pastra" - to keep) is often made from pork.
In modern Russia, pastrami is already made from anything. For example, from chicken (although there is a similar dish in Jewish cuisine), the main thing is that the piece of meat is heartily flavored with pepper and spices, and not fried, but dried or smoked.

The main ingredient in sprinkling or coating pastrami meat is sweet paprika powder. It is this seasoning that gives a unique smell and aroma that distinguishes pastrami from basturma and corned beef. (Paprika was brought to Europe by Columbus and this unusual sweet capsicum was first called "Indian red salt" and was used as salt for preserving meat).

In modern cooking, no one, of course, will dry meat in the sun. In the manufacture of pastrami, the meat is marinated, seasoned with spices and smoked. More precisely, it is cooked in universal smoking and cooking chambers. Naturally, it is almost impossible to repeat such a process at home.
It doesn't need to be, if you think about it. It will be enough to bake the meat in the oven.

The resulting dish can be called at least pastrami, at least basturma, at least boiled pork - the taste will not get worse from this.
True, since boiled pork is still a product from pork, and basturma from beef, we will call the chicken dish pastrami with a clear conscience.
Home or at home, of course.

Chicken pastrami

I cook this dish quite regularly - instead of sausage for sandwiches. ("he knew too much ..." - this is about my modest, but unnecessary knowledge about modern sausage)
Better than homemade chicken pastrami for breakfast is only homemade boiled beef or baked pork.
Although, sometimes I make pastrami for the festive table.

The chicken fillet prepared according to this recipe is very juicy with a rich aroma of French herbs.
The whole secret is in pre-soaking the meat. The preparation itself only takes 15 minutes. Honestly.
Although, everything about everything takes almost 15 hours.
So, if you are preparing pastrami for a festive dinner, then you need to start from the evening before.

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For chicken pastrami we need:

Recipe

Just don’t “run into” an injected chicken - in reality, the breast will be 40% smaller. Yes, and the taste will let you down, that's for sure.

Prepare the brine. It is necessary to pour cold water into a bowl, add salt and sugar (take tablespoons with a slide). Stir until they dissolve.

Dip the fillet in the prepared brine. The water should completely cover the meat. Put in the refrigerator for 12 hours.

After 12 hours, remove the fillet from the brine, let the water drain. Coat the chicken fillet on all sides with the prepared mixture of spices and herbs. Put on foil.

The oven must be preheated to maximum temperature. Place the fillet in the oven for 15 minutes, no more and no less. Do not open the door!
Turn off the oven after the set time. Do not open the oven door yet!
Leave the chicken fillets inside the oven until it cools completely, or for at least two hours.

After that, the chicken pastrami is ready. As a result, we get fragrant and juicy chicken meat.

Pastroma can also be served on the festive table in the form of cutting, or it can be used for breakfast as part of sandwiches.
It is both tastier and healthier than sausages from modern manufacturers.

Bon appetit!

Ingredients

• chicken breast - 1 pc. (I have about 500 g);
• kefir 1% fat - 1 cup;
• garlic - 1-2 cloves (to your taste);
• salt - to taste;
• soy sauce - 3 tsp;
• extra virgin olive oil - 1 tsp;
• ground paprika - ½ tsp;
• ground nutmeg - ½ tsp;
• natural honey - ½ tsp

Cooking time: about 4 hours (depending on where you will bake pastrami), of which 2-2.5 hours for marinating meat.

Output: 2 pcs. pastrami.

Before we start preparing such an amazingly delicious dish as chicken pastrami, it’s worth saying a few words about what this very pastrami is all about. Pastroma (original) is a meat delicacy of the Jewish cuisine of Moldova and Romania. As a rule, it is prepared from beef or pork and is a smoked marinated meat with spices. Initially, this method of preparation was only a method of preserving meat for a longer shelf life, along with corned beef and jerky. Now this is a delicious meat dish and you can also cook it from poultry meat. Chicken breast pastrami at home is an excellent substitute for sausages, sausages and all purchased meat products, which in our time are simply crammed with various flavors, dyes, stabilizers and other harmful components. So, I present to you...

Chicken breast pastrami at home: a recipe with a photo step by step

We start cooking such a dish as chicken pastrami by preparing the meat: we separate the chicken breast from the bone and cartilage and remove the skin.

We close the container with a lid and put it in the refrigerator for 2-2.5 hours. In principle, the more the meat is marinated, the tastier it will be. The choice of kefir for the marinade is simply explained: such meat always turns out juicier and softer than in any other marinade. However, it should be said that to prepare chicken pastrami, the latter is marinated in milk and in a simple saline solution.

After a predetermined time, we take our chicken out of the container and tightly wrap it with cooking thread (you can, in principle, with any thread or twine).

In a bowl, mix soy sauce, olive oil, honey and spices (nutmeg, paprika and salt).

And we coat our future pastrami with this mixture with a culinary brush.

Well, then we decide where we will bake the meat. I baked in a pressure cooker. To do this, grease the bowl of the multicooker with olive oil, place the pastrami in it and cook in the “Baking” mode for 10 minutes. And wait until the multicooker releases the pressure itself. In general, do not rush and do not open the multicooker immediately.

Chicken pastrami can also be cooked in the oven. To do this, put our meat preparations in a baking dish covered with parchment or baking paper and send them to the oven, heated to 220 degrees for 20 minutes. After that, turn off the oven and let the pastrami stand in it for at least 20 minutes.

Chicken pastrami can be served at the table as an independent dish, with a side dish of vegetables, with a fresh salad, you can also make homemade shawarma with it: stuff thin pita bread with chopped tomatoes, cucumbers, Chinese cabbage, slices of chicken pastrami, grated cheese and natural yogurt sauce or non-acidic kefir mixed with mustard and salt.

And, of course, you can also make various snacks, for example, a crispy sandwich on whole grain bread with a lettuce leaf and thinly sliced ​​\u200b\u200bwheels of fresh cucumber, tomato and a slice of processed cheese for a sandwich ... it all depends on your imagination, experiment! Bon appetit!

Many of us like to eat sausages, but, as you know, there is nothing natural in their composition for a long time. I offer a wonderful alternative to store-bought sausage - chicken breast pastrami.

Having prepared it once, you will understand how easy and simple it is! Dietary, natural product, it is ideal as a substitute for traditional sausages. It can be safely offered to children, served as an appetizer to the festive table, or simply used as a breakfast on. The meat is very tender, fragrant and tasty! I did not indicate the amount of salt and spices, here you are completely guided by your taste, taking into account personal preferences.

Ingredients:

• chicken breast - 1 pc.
• olive oil - 1.5 tbsp. spoons.
• garlic - 2-3 cloves.
• salt - to taste.
• spices - to taste.

How to cook chicken pastrami in the oven:

As I already wrote, we choose spices to your taste. I had paprika, allspice, basil, and a chicken seasoning that included: turmeric, black and red peppers, nutmeg, ginger, fenugreek, marjoram, and coriander. If you like it spicy, add more red ground pepper, you can also double the amount of garlic.

We combine spices, garlic, passed through a press and olive oil in a bowl (can be replaced with any odorless vegetable oil). Add salt here to taste. An incomplete tablespoon is enough for me, but everyone's tastes are different, so you may need more or a little less.

Wash the breast and dry with a paper towel.

Rub the prepared spice mixture on all sides. I do not remove the skin, with it, in my opinion, it turns out juicier. I also don’t extract the bone, I’m lazy, it doesn’t affect the final result, only the shape of the cut. If you are cooking for an everyday table, then you can not bother with removing the bone. For a festive, so that the cut of chicken pastrami looks more attractive, it is better to carefully remove the bone using a longitudinal cut. Thus, you will get two pieces of tender chicken fillet, which you can then easily and beautifully cut into rounded slices and serve as a delicacy at the festive table.

So, we put the breast coated on all sides in a form in which it will be baked, which we must cover with foil. We leave it in this form to marinate for at least two hours, the longer the better, you can put it in the refrigerator for this time.

Then we heat the oven to 250 * C and place the marinated breast in it for 15 minutes. Turn off the oven and DO NOT open it for at least four hours! I usually cook pastrami in the evening and leave the breast there all night. I repeat that in no case should the door be opened earlier than the specified time, this is necessary to preserve heat and soften the meat.

Pastroma - once a way to preserve meat - has long migrated to the category of meat delicacies. Now we cook it even from chicken and turkey. The meat is salted, juicy and soft. With all this time, we spend nothing at all.
chicken pastrami
Ingredients:
chicken breast - 2 pcs
milk - 1/2 cup
water - 1/2 cup
salt - 1.5 tsp
ground paprika - 2 teaspoons
ground chili - 1 teaspoon
liquid honey - 1 teaspoon
ground coriander - 1/2 teaspoon
ground nutmeg - 1/4 teaspoon
turmeric - 1/4 teaspoon
soy sauce - 1/2 teaspoon
olive oil - 3 tbsp. spoons
garlic - 2 cloves
1. Carefully cut the chicken breasts into a layer. Soak overnight in brine: water + milk + salt.
2. Get the breasts, dry them. Roll up, tie with a rope. Coat with a mixture of spices: mix all the indicated spices + honey + crushed garlic + soy sauce + olive oil.
3. Bake in the oven at 220 gr. about 30 minutes. Leave in the oven until cool.
4. Cut and enjoy!

Chicken pastrami with honey, paprika and soy sauce


Pastroma turns out to be very tasty, suitable as a cold appetizer, as a hot side dish, as a substitute for sausages for sandwiches and goes great in salads!
Ingredients:
Chicken breast fillet ~ 900g
For marinade:
3 glasses of water
2 tablespoons coarse salt
2 tablespoons brown sugar (you can use regular white)
1 teaspoon black peppercorns
2-3 bay leaves
For glaze:
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon sweet paprika
1 teaspoon freshly ground black pepper
a couple of cloves of garlic (squeezed through a garlic press)
Wash chicken breasts, divide into 4 loin parts (I immediately had 4 half breasts). In the container in which we will marinate, pour water, add salt, sugar, pepper and bay leaf. Put the chicken breasts in the marinade, cover with cling film, and refrigerate for 24 hours (at least overnight).


The next day, remove the meat from the marinade, rinse well under running water, and dry with a napkin.


Prepare the glaze with honey, olive oil, soy sauce, paprika, pepper and garlic. Coat the breasts well with glaze, and leave to marinate for 2-3 hours.


After the meat is marinated, roll it into a roll, tie it tightly with a thread and put it in the refrigerator overnight (you can remove it for another day).


The next day, cover the baking sheet with foil, lay out the meat, and send it to the oven already heated to 160 degrees for one hour. If you bake in a mold, then simply put the mold with meat in a heated oven. After 35-40 minutes from the start of baking, remove the meat from the oven and grease it with the accumulated juice. In the last 20 minutes, increase the temperature to 180 degrees. Remove the cooked meat from the oven and let it cool.


If served hot, serve immediately; if served cold, cool completely and refrigerate.
P.S. The pickling process is quite long, but the body movements require a minimum
It turns out very tasty meat, incomparable with the purchased one, I advise everyone to try it! Minimum effort - maximum taste and benefit!
Chicken breast pastrami in wine marinade
Unlike pastrami in honey and paprika, this version has its own amazing aroma and a slightly noticeable sourness from the wine marinade.


Ingredients:
Chicken breast - 2 pcs.
Dry red wine - 1.5 cups
Mustard seeds - 2 tablespoons
Bay leaf - 3-4 pieces
Garlic - 6 cloves
Peppercorns - 1 heaping teaspoon
Honey (liquid) - 2 tablespoons
Paprika - 1 tablespoon
Rosemary dry - 0.5 teaspoon
coarse salt - 1.5 tablespoons
Preparation: Rinse the breasts, peel off the films (only gently to damage their shape). Mix the wine with honey, spices, salt, pepper, squeezed garlic. Warm up over medium heat (you can not warm up).


Put the breasts in a resealable dish, pour over the marinade (cooled if you warmed it up) and leave for a day in the refrigerator. The marinade should cover the meat completely.


Before cooking, twist each breast into a roll, fasten with twine or toothpicks.

Heat the oven to 250 degrees. Put the meat in a heat-resistant open dish and put in a preheated oven for 25 minutes. After the time has elapsed, turn off the oven and leave the meat to cool there. Cool the cooled meat, serve and serve.

Bon appetit!

It’s hard to resist another piece of chicken pastrami prepared according to this recipe. This wonderful appetizer, suitable for both a festive feast and a regular breakfast, will be an excellent alternative to sausage and other purchased meat products.

Chicken breast pastrami in the oven, soaked in spices, turns out to be incredibly tasty and fragrant. It combines at the same time the delicate taste of dietary meat and some piquancy of hot ground pepper and mustard.

Ingredients:

• chicken breast - 1 pc. (about 600-700 g);
• mustard -1 tbsp. spoon;
• oregano - 2 teaspoons;
• sweet paprika slices - 2 tbsp. spoons;
• vegetable oil - 1-2 tbsp. spoons;
• ground red pepper (hot) - ¼ tsp (more can be).

For saline solution:

• water - 500 ml;
• fine salt - 1 tbsp. spoon.

Chicken pastrami recipe with photo step by step

How to cook pastrami from chicken breast in the oven

1. Remove the skin from the chicken breast. Carefully cut the pulp from the bone and get two pieces of chicken fillet.
   
2. For the saline solution, pour ordinary drinking water into a large bowl. Add fine salt and mix thoroughly. Place the washed fillets in a salty liquid and leave for 2 hours.
   
3. Prepare everything you need to coat the chicken meat. Mix oregano, hot ground pepper and pieces of sweet paprika. You can also use dried basil, coriander, turmeric, etc. for the recipe. You can always add or modify a set of spices, taking into account personal preferences.
   
4. Add mustard to a mixture of dry spices and pour in vegetable oil, mix thoroughly.
   
5. Remove the soaked breasts from the brine and dry. We carefully rub each fillet with the prepared mustard mass and put it in a baking dish covered with foil. It is not necessary to additionally salt the chicken meat, since the breasts are already sufficiently saturated with salty liquid.
   
6. We must heat the oven to 250 degrees and only after that we send the fillet there. Keep the chicken meat at a high temperature for exactly 15 minutes. Then immediately turn off the oven and leave the chicken meat there for 2 hours. Do not open the door under any circumstances! The chicken breast pastrami in the oven will cook through the residual heat.
   
7. After the specified time, we take out the finished fillets from the oven and send them to the refrigerator. After 1-2 hours, cut the already chilled meat with a sharp knife and serve with slices of fresh bread!
   

Chicken pastrami is ready! Bon appetit!