We offer you the best options for making delicious pasta from chicken breast at home. This dish will be an excellent alternative to purchased sausage products for sandwiches for breakfast or be a worthy component of the meat sliced on the festive table.
Chicken Breast Pasture - recipe in a multivariate
Ingredients:
- fillet of chicken breast - 1-1,2 kg;
- salt of sea - 50 g;
- water filtered - 750 ml;
- spices - to taste.
Preparation
For the preparation of chicken pastrim, this recipe rinses the chicken fillet in running cold water and defines it in a bowl or pot with water in which the sea salt is previously soluble. We place the container in the refrigerator for twenty-four hours.
At the end of the time, we remove the chicken from the water, dry it with a paper towel and thoroughly pan in spices. You can take a traditional mixture for chicken or make a mix of dried herbs basil, oregano, marjoram or any other for your taste.
Now roll the fillet roll and fasten the thread.
We define the pastor in the capacity of the multivarker, turn on the function "Baking" and hold for about fifteen to twenty minutes, depending on the power of the device.
After the signal, the lid of the device is not opened, but leave the pastor to insist in the bowl for another eight hours.
It is ideal to cook such a pastor from the evening, so that by morning you can get an excellent base for sandwiches.
Dried cholera pasta
Ingredients:
- fillet of chicken breast - 0.6 kg;
- salt not iodized - 180 g;
- pepper black ground - 45 g;
- ground red pepper - 35 g;
- garlic - to taste;
- cognac or any other alcoholic beverage - 50 ml (if desired).
Preparation
Chicken breast fillet is washed with cold water, dried and rubed thoroughly with a mixture of spices and salt. To make it, mix the salt, ground black and red pepper and add cognac, if desired. Fold the meat into any container, cover with a lid or tighten the food film and determine in the refrigerator for twelve hours.
After the time has elapsed, rinse well with salt with spices, wipe dry with paper towels, rub it with pepper and squeezed garlic. Now we wrap the meat with gauze or a cotton towel and put it in the fridge for another three days. If desired, you can hang the pantry in a ventilated place after two days and dry it a little.
Chicken breast pastry - recipe in the oven
Ingredients:
- fillet of chicken breast - 1-1,2 kg;
- salt of sea - 40 g;
- red dry wine - 375 ml;
- grain mustard - 40 g;
- laurel leaves - 4 pieces;
- garlic - 6-7 teeth;
- pepper black peas - 20 g;
- honey liquid - 70 g;
- paprika powder - 20 g;
- dried rosemary - 5 g.
Preparation
Wine is mixed with honey and salt, add the squeezed garlic, mustard seeds, laurel leaves, peas, paprika and rosemary. Warm a little over moderate heat, so that the spices give more flavor and let the marinade cool down completely.
In the meantime, we wash the chicken breast, we remove it from films and cartilage if necessary, and we place it in a bowl or a pan of the appropriate size. Fill it with cooked previously cooled wine marinade, so that it completely covers the meat, we cover the dishes with a lid and put it for twenty-four hours in the refrigerator.
After the time has elapsed from the breast, we form a roll, tie it with twine and place it in a baking dish.
Determine the dish in a preheated 250 degrees oven for twenty-five minutes. When the oven is not ready, we do not open the oven and leave it in it to cool for several hours, or better at night.