Smoked chicken fillet
Chicken breast fillet in a spiced brine, boiled and lightly smoked, firm and tender, with a mild saltish-smoky taste, sliced thin for open sandwiches and into salads.
Smoked chicken fillet is chicken breast fillet cured in a spiced brine, boiled or baked and lightly smoked, light pink in cross-section, firm, tender, low-fat, with a mild saltish-smoky taste and aroma. It is sliced thin for open sandwiches, into sandwiches, meat boards and into salads (Caesar, with pineapple, with beans), put into pizza, pasta, wraps, omelettes and served as a cold appetizer.
Recipes with this ingredient
Atsetsili style salad, which means "torn" in Georgian. The whole point is that the ingredients must be torn by hand and added to the dish in this form. Irakli Chelidze, chef of the Mziuri restaurant , assembles a fragrant puzzle of baked eggplants, "torn" chicken, walnuts crushed in a mortar, beans and sweet and sour narsharab sauce on a plate. Outwardly, the Atsetsili salad resembles pkhali, but not gathered in a bunch, but picturesquely disheveled . And due to the fine cutting and bright sauce, the ingredients in it become a single whole and sound in a harmonious Georgian polyphony. Recipe by Irakli Chelidze, chef of the Mziuri restaurant.
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