Chicken pastrami
Chicken fillet in a spiced brine, coated in pepper, coriander and paprika and baked, light pink, with a spiced crust, sliced thin for open sandwiches and into sandwiches.
Chicken pastrami is chicken fillet held in a brine or dry cure with spices, coated in a mix of ground black pepper, coriander, garlic and paprika and baked (sometimes with light smoking) to a juicy doneness, light pink in cross-section, firm, aromatic, with a spiced crust. It is sliced thin for open sandwiches, into sandwiches, onto meat boards and into salads, served cold.
Calories, proteins, fats and carbohydrates per 100 g of product
Chicken pastrami, Raw: Calories 139.0 kcal, Proteins 16.3 grams, Fats 6.2 grams, Carbohydrates 3.3 grams per 100 g of product.
Recipes with this ingredient
How to turn a salad into a sandwich? It's very simple. Arrange all the Caesar ingredients in layers and sandwich them between the halves of the ciabatta. This snack will replace a full meal.
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The sandwich owes its name to its origin: it (or something similar) was first prepared in one of New York's private clubs at the end of the 19th century. The second version is not far from the first: turkey and lettuce were invented to be placed between toasted slices of bread at the same time and in the same city, but in another club - for gamblers. However, it does not matter to whom this sandwich was first served - a New York magnate or a relative squandering his fortune at the card tabl
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