Chicken Breast Pastrami
5 servings
120 minutes
Chicken breast pastrami is a gourmet dish rooted in Jewish culinary traditions. This recipe combines the tenderness of chicken fillet with the richness of spices like coriander, oregano, basil, and sweet paprika. The cooking method involves brining and roasting at high temperatures to ensure juicy meat and a rich aroma. After roasting, the breast continues to cook through residual heat, retaining its softness and absorbing spices. The finished pastrami has a rich flavor with a slight spicy note from mustard and dried chili pepper. It is perfect for sandwiches, salads, or as a standalone dish. This is not just meat; it is a true gastronomic delight that conveys the spirit of tradition and the comfort of home cooking.
1
In a liter of pure (not tap) water, dissolve 2 tablespoons of salt. Place the washed chicken breast halves in the water and leave them on the table for 2 hours.
- Chicken breast fillet: 1 kg
- Vegetable oil: 3 tablespoons
- Mustard: 1 teaspoon
2
Mix all the coating ingredients until smooth.
- Oregano: 3 teaspoons
- Crushed basil leaves: 3 teaspoons
- Sweet paprika: 3 teaspoons
- Ground coriander: 3 teaspoons
- Coriander seeds: 3 teaspoons
- Dried chili peppers: 0.5 piece
3
Remove the chicken breasts soaked in salt solution and dry them well with paper or cloth towels. The marinade won't stick to a wet surface.
4
Preheat the oven to 250 degrees. Line the baking dish with foil or simply use a disposable dish.
5
Coat the breasts well and place them in a dish. Send to a fully heated oven for 15 minutes.
- Chicken breast fillet: 1 kg
- Vegetable oil: 3 tablespoons
- Oregano: 3 teaspoons
- Crushed basil leaves: 3 teaspoons
- Sweet paprika: 3 teaspoons
- Mustard: 1 teaspoon
- Ground coriander: 3 teaspoons
- Coriander seeds: 3 teaspoons
- Dried chili peppers: 0.5 piece
6
After 15 minutes, we turn off the oven and, without opening the door, leave the dish in the oven for 2 hours. During this time, the breasts will cook through residual heat.