An excellent option for dietary nutrition, and simply for those who try to give preference to natural products. Having prepared the pastrami in the evening, you can pamper the whole family with alternative sandwiches in the morning.
Required:
- 2 chicken fillets;
- 2 tablespoons vegetable oil;
- 2 tablespoons honey;
- 1.5 liters of water;
- salt and spices to taste and personal discretion;
- threads
You can take an approximate amount of ingredients - this recipe is also good because there won’t be any leftover and it won’t spoil the taste.
Preparation:
Rinse the breast and place in pre-salted warm water. Leave for 1.5-2 hours.
After time, lightly dry with paper towels.
Prepare the marinade. To do this, combine honey, vegetable oil and spices (in the recipe, Adyghe salt, seasoning for chicken).
Garlic and any type of mustard are also suitable - from the usual version to Dijon.
Stir until smooth.
Rub the breasts on all sides and place one on top of the other.
Using threads (those used for sewing), tie the halves of the workpieces together. This will give the pastrami a more attractive appearance. But you can skip this step - breasts separately will have the same taste.
Pour over the remaining marinade, cover and refrigerate overnight. Again, this is not a necessary condition, but this way the breast turns out very tender, melts in your mouth, and does not lose its juiciness.
Line the baking dish with foil or parchment - juice will release abundantly during cooking. And such minimal measures will protect against subsequent cleaning of kitchen utensils.
Chicken breast pastrami should be baked at 180 degrees for 20-25 minutes. Readiness can be determined with a toothpick - a clear liquid will flow out.
A prerequisite for preserving the juiciness of the dish is to cool it on the oven rack. This way all the juices will remain inside and the dish will turn out incredibly tasty!
