Chicken breast pastrami; the best recipes at home

Chicken breast pastrami - the best recipes at home

If you want to eat healthy, cook pastrami from chicken breasts instead of sausage; it’s very easy to create at home. Recipes for snacks can be found in Romanian, Moldavian, and Jewish state cuisine. Pastrami is famous for its juiciness, tenderness, and the smell of herbs. Suitable for cool tenderloin, a worthy replacement for harmful, chemical-filled sausage, or used on a salad. Not a dish - a godsend for those who are accustomed to eating faithfully and tasty.

Usually, pastrami is baked in the oven, although there are analogues of dry-cured meat, but with different names. For example, the famous polendvitsa , the production of which I spoke about. Usually it is dried from pork, but it also comes out well from chicken breasts.

Chicken breast pastrami at home - recipe in the oven

Not a completely ordinary marinade, with the addition of honey and herbs. The appetizer will turn out superbly tasty, worthy of a gala table.

Breast, fillet – 700 gr.
Water - a glass.
Salt – 2 small spoons.

Coriander, ground – ½ small spoon.
Mustard, grain - a small spoon.
Paprika, sweet – ½ small spoon.
Honey - a small spoon.
Lemon juice - the same amount.
Sunflower oil - small spoon.

Make a saline solution by dissolving salt in a measured amount of water.

Wash the chicken fillet and dip it in the solution. The meat will be salted, simultaneously absorbed with water and become juicier. Hold the workpiece for 1.5-2 hours.

Alternately place mustard seeds in a bowl (crush them a little with a mortar), add coriander, sweet paprika, mix the loose spices.

Add honey, add vegetable oil and lemon juice. Mix the marinade well. Set aside.

Remove the breast from the brine solution. Pat thoroughly with a cardboard towel. Inspect carefully to ensure that there are no films or other unnecessary parts left.

Place the breasts in pairs, with the outside facing up. For the convenience of the upcoming work, I advise you to tie the meat with a strong thread, as in the photo. It is not necessary to do this at this stage of production; you can first marinate the breast, and then shape it into pastrami. Decide for yourself here.

Using a generous hand, coat the workpiece with marinade on all sides. Leave for 2-3 hours at room temperature. If you have time, it is better to put the semi-finished product on the refrigerator shelf and keep it overnight (that is, in the dark) .

Place a sheet of foil on a baking sheet and place the dough. Brush the top of the pastrami with oil. Bake in the oven at 200 o C, setting the timer for 25-30 minutes.

And here is the result of your labors. Remove the threads, cut into fine pieces and enjoy.

Chicken breast pastrami – recipe (pp) in foil

The simplest version of juicy chicken pastrami. It cooks very quickly in the oven, the meat always comes out tender and tasty.

Chicken fillet – 2 pcs.
Water - liter.
Salt – 2 tablespoons.
Sweet sand - a tablespoon.
Peppercorns – 6 pcs.
Bay leaf – 2 leaves.
Dark pepper - a pinch.
Vegetable oil – 3 tablespoons.

Remove the skin and membranes from the chicken, and divide the whole breast into halves.
Boil water, adding bay leaf, salt and sugar, peppercorns. When the spice crystals are completely dissolved, remove from the burner. Cool to room temperature.
Place the chicken in the brine and hide the pan in the refrigerator for 8-10 hours.
Remove the salted pieces and dry with napkins.
In a separate bowl, mix sunflower oil with black pepper. Brush the entire surface of the meat.
Place foil on the bottom of the pan and lay out the semi-finished pastrami.
Bake at 200 o C for 20-25 minutes, depending on the size of the breasts.

Homemade chicken breast pastrami in a slow cooker

Don’t limit yourself in seasonings; you can marinate chicken with various herbs, changing the taste of the dish. You can look at other recipes and add to this recipe at your own discretion.

Chicken breast – 2 fillets.
Milk - liter.
Seasonings for chicken (from a bag) - to taste.
Salt - a teaspoon.
Vegetable oil – 3 tablespoons.

Pour milk over cooked breasts. Keep at room temperature for 2-3 hours.
Combine oil with chicken seasonings. Read the composition of the bouquet on the package and add your own spices if desired.
Lubricate the meat generously and rub the fillet over the surface. Tie the fillets together with thick threads. Leave for about an hour and place in the refrigerator.
Grease the bowl with multi-oil and place the semi-finished product. Set the “Baking” mode and turn on the timer for 40 minutes.
After any quarter of an hour, open the lid and turn the workpiece over.
After the signal, keep the pasta under the lid for another 10-15 minutes. Then take it out, cut it and enjoy.

How to cook breast pastrami in milk and soy sauce

Chicken breasts – 2 fillets.
Milk – 3 glasses.
Soy sauce - a tablespoon.
Garlic cloves – 3 pcs.
Salt – 3 teaspoons, heaped, spoons.
Sweet paprika - small spoon.
Honey - the same amount.
Nutmeg – ¼ teaspoon.
Lemon juice - a tablespoon.

Prepare the breast for marinating, wash, trim off excess.
Pour in milk mixed with salt. Leave to soak for 3 hours.
After this time, remove the pieces and blot with a napkin.
Fold in pairs and tie tightly with kitchen string.
Combine the other ingredients (seasonings) listed in the recipe in a small bowl. Stir and coat chicken breasts generously. Leave for sufficient marinating for 15-20 minutes.
Place on a greased sheet of foil placed on a baking sheet. cook for 20 minutes. temperature in the oven – 220 o C.
When the baking time is up, turn off the oven, but do not rush to take out the appetizer. Let it sit for another 15-20 minutes to soak in the juices.
Cut the ropes, cut the pastrami into pieces and take the first sample.

Juicy chicken breast pastrami in wine marinade

A unique chicken pastrami recipe. Perfect for a cool cut on a formal table, or for a sandwich with coffee.

Breast – chicken – a couple.
Reddish dry wine – 1.5 cups.
Grain mustard - 2 huge spoons.
Garlic – 6 cloves.
Honey, watery - 2 huge spoons.
Laurel – 3 leaves.
Peppercorns – 4 pcs.
Rosemary – ½ teaspoon.
Paprika, sweet or smoked - a tablespoon.
Salt – 1.5 tablespoons.

Rinse the fillet and place in a pan with the marinade.
To create a marinade, pour wine into a pan, add honey and crushed garlic. Throw in the paprika, rosemary, salt, bay leaf, and mustard.
Marinate for 24 hours in the refrigerator (less if you don’t have time).
Secure the fillet with thread, place it in the mold, oiling the top of the semi-finished product. Bake pastrami at 220°C. Cooking time is 25 minutes. From time to time, take out the pan and pour the marinade over the meat. Then turn off the oven and leave the snack to cool.

Pastrami salad

As a prize, I would like to offer a recipe for salad with Pastrami, which I personally just adore.

Cut the baked chicken into strips, add boiled tongue or ham.
Plus the freshest cucumber, greenish radish, also cut into strips.
Crush a clove of garlic and add canned beans or corn to the salad, depending on your preference.
Season with mayonnaise, stir and bring to the table.

Author's video recipe for chicken pastrami

A good recipe with a detailed story about all aspects of making snacks at home. Bon appetit!

Chicken breast pastrami - 5 recipes for making it at home

For those who adhere to the correct method of nutrition, but like to have a hearty breakfast and snack, a juicy and nutritious chicken dish is perfect. Making chicken breast pastrami at home is quick and easy, and the taste is excellent. Let's look at a selection of the best recipes for fragrant food.

Quick and easy chicken pastrami

A traditional baked breast recipe would be a good substitute for store-bought sausage.

Products for making the dish:

defrosted chicken breast – 2 pcs.;
boiled water – 1 l.;
sugar – 1 tbsp. l.;
salt – 2 tbsp. l.;
bay leaf – 2 leaves;
peppercorns – 6 pcs.;
ground dark pepper - to taste;
Sunflower oil – 3 tbsp. l.

Wash the chicken breasts thoroughly and remove the bones. Cut the meat lengthwise into two parts.
Place bay leaf, salt, sugar, and peppercorns into a saucepan. Heat the water to a boil, cover the brine and cool.
Place the fillet in the marinade that has cooled to room temperature and put it in the refrigerator for 10 hours.
After the meat has been marinated, we prepare the spicy impregnation. To do this, mix vegetable oil with ground pepper and generously grease the fillet.
Line a baking dish with foil and lay out the meat pieces. Place the workpiece in a preheated oven and cook for 20 minutes at medium temperature.

Bake with turmeric in foil

This recipe consistently produces juicy meat on the inside and a beautiful golden crust on the outside.

Ingredients for roasting fillets:

breast – 500 g;
garlic – 3 cloves;
vegetable oil – 2 tbsp. l.;
paprika – 3 tsp;
mixture of ground peppers – 1 tsp;
salt – 1/3 tsp;

water – 250 ml;
salt – 1 tbsp. l.

In the deepest container we get a saline solution and place the previously washed fillet for 2-3 hours.
In a separate bowl, combine chopped garlic, paprika, salt, pepper and oil.
Remove the chicken from the brine, dry it with a towel and rub with seasonings.
Grease a baking sheet with oil or cover it with parchment and place the breasts.
Preheat the oven to 200 degrees and bake the food for 15 minutes without turning down the heat.

When serving, you can additionally sprinkle the chicken with herbs.

Cooking in a slow cooker

You can vary the menu and amaze your loved ones with an appetizing meat delicacy using modern technology, spending a minimum of effort and time.

chicken fillet – 2 pcs.;
milk – 1 l;
spices for chicken - to taste;
vegetable oil – 3 tbsp. l.;
salt – 1 tsp.

We carefully wash the breast, blot it with napkins and fill it with milk. Place in a cool place for 2-3 hours until the meat becomes soft.
In a shallow plate, mix spices with salt and oil. Grind the mixture until smooth, coat the chicken fillet and tie any piece tightly with thread. Leave in the refrigerator for 60 minutes so that the fillet is saturated with the smells of spices.
Lightly grease the multicooker bowl with oil and add the meat. Set the “Baking” mode and cook for 40 minutes. After any 10-15 minutes, the meat should be inspected and rotated as necessary.
After the signal about the end of the process, take out the breast and cool. Then we remove the thread and cut the juicy chicken into portions.

Marinated in soy sauce

Fans of sweet-spicy snacks will love the option of making meat with honey and sauce.

Let's prepare the ingredients:

chicken fillet – 1 kg;
water – 3 tbsp.;
salt – 2 tbsp. l.;
sugar – 2 tbsp. l.;
peppercorns – 5 pcs.;
bay leaf – 3 pcs.

For the special glaze:

watery honey – 2 tbsp. l.;
Sunflower oil – 2 tbsp. l.;
soy sauce – 1 tbsp. l.;
sweet paprika – 1 tbsp. l.;
ground pepper - to taste;
garlic – 2-3 cloves.

We wash the breasts and cut them lengthwise into two parts.
Prepare the marinade in a saucepan: pour water, add salt, add sugar, bay leaves.
Heat the water with spices slightly and drop the meat pieces into it. Close the pan and keep it in the cold for a day.
The next day, remove the fillet from the brine, rinse with cool water, and dry with a napkin.
Prepare the glaze: combine sauce, butter, honey, seasonings and crushed garlic. Coat the breasts thickly and form them into a roll. We tie it with threads and again send it to a cold space for 6 hours.
Preheat the oven, bake the product for about 45 minutes, pouring it with accumulated juice from time to time. After the designated time has passed, the chicken fillet pastrami will be ready to serve.

Snack for spicy food lovers

To fill the meat with a pleasant burning aftertaste, let's experiment with spices.

You can use your favorite herbs or fill the fillet as indicated in the recipe.

For production you will need:

chicken breast – 1 pc.;
salt – 1 tsp;
water – 1 tbsp.;
honey – 1 tsp;
ground paprika – 2 tbsp. l.;
Chili pepper – 0.5 tsp;
garlic – 4 cloves;
vegetable oil – 1.5 tbsp. l.;
ground nutmeg – 1 tsp.

Pastrami recipe:

Place the cleaned breast in a saline solution and leave for at least 6 hours. Then we dry the chicken and tie it tightly with kitchen thread.
In a plate, combine honey, butter, crushed garlic, paprika, pepper and nutmeg. Mix the mixture and coat the fillets with the purchased mixture.
Bake in a heat-resistant dish, previously covered with parchment. Production time is 20–25 minutes.
The finished appetizer can be served with chili tomato sauce or horseradish.

In the process of producing chicken appetizers according to any recipe, there are universal rules and secrets of the most experienced chefs. Let's listen to the advice and create a real culinary masterpiece in the kitchen!

Advice from experienced chefs

The basic rule is not to defrost fillets in the microwave. If you cannot purchase chilled meat in the store, then the thawing process should take place at room temperature, otherwise the snack will turn out hard.
The next, no less important point is impregnation in brine. Firstly, the saline solution cleanses the meat of microbes. And, secondly, thanks to soaking, the product becomes tender and juicy.
Another important aspect is to properly cool the pastrami. Almost everyone makes the mistake of taking the finished snack out of the oven while it's hot. There is no need to do this, because the fillet loses its fragrant meat juice due to temperature changes. To prevent this, after finishing the process of cooking the chicken, turn off the heat and leave the food until it cools completely, without opening the oven door.

There is nothing complicated in making an economical meat dish like pastrami. The snack comes out very quickly, with the introduction of the smallest number of products. Despite this, the taste of this wonderful sweetness brings even the most fastidious people into ecstasy.

Chicken pastrami

Ingredients

Chicken breasts – 1-2 pcs.

Spices – any to your own taste

Salt – 1-1.5 tsp. or brine

170 kcal
6 hours 15 minutes
6 hours 15 minutes

Photo of the finished dish

Step-by-step recipe with photos

Among my friends, the expression “the best sausage is pastrami” arose and took root. It was prepared from beef, elk, pork, turkey, but most often from chicken breasts.

Any crushed spices are suitable for marinating chicken meat: hot and aromatic peppers, the consistency of fragrant herbs (Provencal, Italian) and spices (curry, masala). Additionally, you can add peppercorns, juniper berries, grain mustard and dried herbs in a bunch to the baking sheet; in their pairs the chicken will turn out even more fragrant.

It is very convenient to put chicken breasts in the oven in the evening, after turning it off, toss it in it to slowly cool and absorb odors, and in the morning serve it on sandwiches for breakfast or use it for various salads and main courses.

Prepare chicken breasts for pastrami using one of the following methods:

Method No. 1

First, keep the breasts in brine for half an hour to an hour (ready - from cucumbers or tomatoes, or from 1 tablespoon of salt per 0.7-1 liter of water).

Later, rub with spices (for example, curry) and marinate for a couple of minutes.

Method No. 2

Rub the breasts immediately with salt and spices and marinate for at least half an hour.

Then transfer the breasts to a baking sheet. I have a well-worn metal frying pan; I like to bake on it most of all, because... The thick-walled metal surface retains heat for a long time. Add whole peppercorns and other unground spices to the chicken meat and directly to the frying pan.

Line baking sheets with the least durable surface with foil.

Preheat the oven to high, usually 275-300 degrees. Place the breasts in a hot oven, after 15 minutes turn it off and do not open the door for several hours (4-5 or all night (that is, the dark time of day) ).

The end result is a fragrant and warm chicken breast.
Those who have not tried to cook chicken pastrami are hesitant about whether it will bake or whether it will be juicy.
And those who have tried it repeat and repeat this simple recipe.

You can remove the skin from the finished chicken pastrami and then cut the fillet into slices of the desired thickness for sandwiches.

Chicken pastrami is perfect for various salads:

Chicken breast pastrami is not a bad solution for homemade sandwiches

Chicken breast pastrami is a delicacy dish. This is an appetizer that goes perfectly with a formal feast or just a snack. To enjoy tasty and fragrant meat, it is worth mastering its production at home.

How to cook pastrami?

To make tasty pastrami from chicken breast at home, you need to take into account certain points when preparing it:

The breast must be thoroughly washed under running water. Then you need to soak it for a couple of hours in warm salted water.
To enrich the meat with a special taste, a dressing consisting of garlic, mustard and seasonings is used. Turmeric, paprika and dry basil are great.
Garlic slices are placed in the middle of the chicken breast for good soaking.
After baking, the chicken breast pastrami should sit in the oven for 4-5 hours.

Savory pastrami “Minute”

A dish like chicken pastrami can be a great substitute for sausage on sandwiches. With all this, the chicken fillet will turn out very juicy with a rich aroma of added herbs. The production itself lasts no more than 15 minutes, but to properly soak the meat it takes almost 15 hours. Therefore, for the ceremonial table, this dish is prepared the night before.

bay leaf – 2-4 pcs.;
breast – 800 g;
cloves – 2-3 buds;
water – 1 l;
mixture of Provencal herbs - 2 tsp;
salt – 2 tbsp. l.;
dark pepper – 5-7 peas;
mixture of ground peppers - 2 pinches;
sugar – 1 tsp;
allspice – 2-3 peas;
sunflower oil – 1 tbsp. l.

Add salt and sugar to the water and stir until dissolved. Add all the spices.
Place the fillet in the brine; the water should completely cover the meat. Place in the refrigerator for 12 hours.
Pour dry spices into a separate plate and pour in sunflower oil.
Coat the breast with the mixture.
Line a baking dish with foil, place the meat on top, and place in the oven.
Chicken breast pastrami will be ready in 15 minutes.

Dried Chicken Breast Pastrami

A very unusual dish with unsurpassed taste is dried chicken pastrami. Various methods are used to prepare it. You can smoke it in the oven or use the hanging method. In the shortest possible time you can get a savory delicacy that is perfect for a festive table.

breast – 500 g;
salt – 100 g;
dark pepper – 2 tbsp. l.;
reddish pepper – 1.5 tbsp. l.;
cognac – 50 g.

Mix salt, spices and alcohol.
Rub the breast with the consistency and place in the refrigerator for 12 hours.
When time has passed, wash the meat with cool water and dry thoroughly. Rub with spices again.
Wrap the meat in gauze and put it in the refrigerator for 1-2 days.
Then hang the meat in a ventilated area and keep it at room temperature. In half a day, the dried chicken breast pastrami will be ready.

Chicken breast pastrami in the oven

A traditional recipe, often used by housewives to make this dish, is baked chicken pastrami in the oven. To give a rich, special taste, the addition of spices is of great importance. Their composition may vary depending on the personal wishes of the cook.

breast – 700 g;
salt – 1 tbsp. l.;
garlic – 3 cloves;
refined oil – 1 tbsp. l.;
mustard – 1 tsp;
spices.

Dissolve salt in warm water.
Place the meat in the brine and keep it for 2 hours. Then wash and dry.
Cut the garlic into thin slices and place in the middle of the meat.
Mix oil, spices and mustard. Rub the mixture over the breast and wrap it in a roll.
Juicy chicken breast pastrami will be ready after baking in the oven in 15 minutes.

Chicken breast pastrami with milk

Chicken pastrami in milk has an indescribably sweet taste. This component will make the meat more tender. The uniqueness of this recipe is that soy sauce is used as one of the ingredients, which will make the dish more piquant. Before starting the main actions, the breast must be cleaned of skin and films.

breast – 400 g;
milk – 0.5 tbsp. l;
soy sauce – 3 tbsp. l.;
garlic – 2 cloves;
sweet paprika – 1 tsp;
ground nutmeg, salt to taste.

Soak the meat in milk for 2-3 hours.
Mix soy sauce, chopped garlic, nutmeg and paprika.
Dry the fillet, place in the marinade and keep in it for 20 minutes.
Wrap the breast in foil a couple of times and place in the oven. Chicken fillet pastrami will be ready in 1.5 hours.

Chicken breast pastrami in a slow cooker

Chicken pastrami in a slow cooker makes it easier to cook. It will not take much time, but you will have to wait until the meat is infused, so you should be patient. After it is thoroughly soaked, you only need to place it in a household device and set the appropriate mode.

fillet – 2 pcs.;
sea salt – 2 tbsp. l.;
water – 3 glasses;
spices.

Place the fillet in a bowl with salted water and refrigerate for one day.
Remove the meat and coat with spices. Place in the multicooker for 17-20 minutes in the “Baking” mode.
After turning off, leave the meat to rest in a closed bowl for 8 hours.

Pastrami in the microwave

A dish like chicken pastrami is a salted meat that is suitable for an appetizer tenderloin. One of the most common methods to create it is to use a microwave. After the food is baked in this device, it must be transferred to a bowl until it cools completely.

fillet – 700 g;
garlic – 6 cloves;
lard – 100 g;
olive oil – 1 tbsp. l.;
salt – 1 tbsp. l.;
apple cider vinegar – 1 tsp;
spices.

Cut the lard into thin pieces and coat with garlic. Create slits in the meat and place lard there.
Create a mixture of other ingredients, rub the fillet with it, and put it in the refrigerator for 1-2 days.
Place the meat in the microwave.
At a power of 1000 W, cook under the lid for about 10 minutes. Chicken pastrami at home will be ready in 15 minutes.

Pastrami in the air fryer

Homemade chicken pastrami cooked in an air fryer will be a very tasty, juicy dish. To prepare it, you will need to follow everyday actions; only the use of a different device will become individual. After the meat is baked, you don’t need to take it out, you need to let it sit for a couple of hours.

breast – 1 kg;
garlic – 2 cloves;
paprika – 2 tsp;
salt – 2 tbsp. l.;
pepper – 2 tsp;
vegetable oil – 2 tsp.

Soak the meat in salted water for 2 hours, then dry it later.
Rub the breast with a mixture of spices and butter, place garlic inside the cuts.
Bake the breast in the air fryer for 20 minutes.