Chicken Pastroma
by Editorial Staff
Hello everyone, friends! I bring to your attention a delicious recipe that will replace your sausage. Chicken fillet pastroma can be a great snack on a weekday, as well as a decoration for any festive table. Chicken pastroma turns out to be very juicy and tender, with a light creamy taste. Pastroma from chicken breast is prepared very simply, between times, but it turns out delicious, juicy, in a fragrant spicy shell.
Ingredients
- Chicken fillet – 650 g
- Milk – 400 ml
- Salt – 2 teaspoon
For the marinade:
- Soy sauce – 1 tbsp
- Vegetable oil – 1 tbsp
- French mustard beans – 1 tbsp
- Garlic – 1 clove
- Ground sweet paprika – 1 teaspoon
- Lemon juice – 2 teaspoon
- Honey – 1 teaspoon
Directions
- Cut the chicken breast in half.
- Add salt to the milk, stir until the salt dissolves. We immerse the chicken fillet in milk, cover and send it to the refrigerator for at least 3 hours.
- After 3 hours, prepare the marinade. Chop the garlic and mix with soy sauce, vegetable oil, mustard, honey, lemon juice and paprika.
- Remove the chicken fillet from the milk and dry it with paper towels. We spread the fillets one on top of the other – with the wide side on the narrow one.
- We carefully and tightly fix the chicken breasts with a thread.
- Coat the fillet with marinade on all sides. Leave to marinate for 15-20 minutes. In the meantime, turn on the oven so that it warms up to 220 degrees.
- We transfer the chicken fillet into a ceramic baking dish (if the shape is usual, cover it with parchment paper). We send it to the oven for 30 minutes (the time can be reduced – I have only the bottom heating).
- Then turn off the oven and leave the chicken pastroma in the oven until it cools completely. The chicken breast paste is ready. Remove the threads, cut into slices and serve.
Bon Appetit!
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