Chicken breasts a la pastrami
4 servings
30 minutes
Chicken breasts a la pastrama is a refined dish inspired by traditional pastrami but adapted for lighter and quicker preparation. It combines the tenderness of chicken meat with the spiciness of aromatic spices like khmeli-suneli and red pepper. This recipe is perfect for lovers of spicy cuisine as well as those who prefer a milder taste, thanks to variations with honey, soy sauce, and apples. Baking at high temperatures makes the breasts juicy inside and appetizingly browned outside. It pairs wonderfully with fresh vegetables, herbs, or light sauces. Such a dish will adorn any table—from everyday dinners to festive feasts—delighting with its rich flavor and aroma.
1
Preheat the oven to maximum. Rub chicken breasts with salt and vegetable oil (about 1 tablespoon per breast), generously coat with khmeli-suneli, red pepper, or your favorite spicy seasonings.
- Chicken breast: 2 pieces
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Khmeli-suneli: 5 tablespoon
2
Let it stand for 10 minutes while the oven heats up.
3
Place the breasts on parchment paper, keeping the heat up, and bake for 20 minutes. Open the oven only after it cools down.
4
For those who don't like very spicy food: rub chicken breasts with vegetable oil and salt or soy sauce, honey, lightly season with Italian herbs, sprinkle with sesame seeds, and place on a bed of apples.
- Vegetable oil: 2 tablespoons
- Salt: to taste
5
Do not water the apples with anything, do not add water, do not line the mold with foil or paper.