Chicken Pastrami

4 servings

30 minutes

Chicken pastrami is a culinary art of Jewish cuisine that combines the aroma of spices and the tenderness of chicken fillet. Historically, pastrami was created as a way to preserve meat but has evolved into a gastronomic masterpiece over time. The enveloping marinade of garlic, paprika, curry, and nutmeg gives the meat a rich, spicy flavor with a hint of sweetness. Baking in the oven helps retain juiciness while cooling gives it a dense and rich texture. This dish is perfect for slicing into sandwiches, serving with vegetables, or enjoying its rich aroma on its own. Chicken pastrami is an easy-to-make yet exquisite snack that can adorn any table.

Energy value per serving

• Calories: 136.5
• Proteins: 25.3g
• Fats: 1.8g
• Carbohydrates: 3.2g

Ingredients

• Chicken fillet: 2 pc
• Soy sauce: 3 tbsp
• Ground paprika: 1 tsp
• Nutmeg: 0.5 tsp
• Garlic: 2 clove
• Curry: 1 tsp

Cooking steps

1. Prepare the marinade: crush the garlic, mix it with paprika, curry, nutmeg, and soy sauce. Coat the fillet with the marinade and pour the rest over it. Place in the refrigerator for 1.5-2 hours, but it can be longer.

   Required ingredients:

   • Garlic: 2 cloves
   • Ground paprika: 1 teaspoon
   • Curry: 1 teaspoon
   • Nutmeg: 0.5 teaspoon
   • Soy sauce: 3 tablespoons
   • Chicken fillet: 2 pieces

2. Then fold the breasts 'in a waltz', thick part to thin. Tie with a tight thread. Place the tied breast in a baking dish and pour the remaining marinade over it.

   Required ingredients:

   • Chicken fillet: 2 pieces
   • Soy sauce: 3 tablespoons

3. Bake in an oven preheated to 180-200 degrees. If the breasts are large, bake for 25-30 minutes; if medium, for 20 minutes. After the time is up, turn off the oven and leave the meat inside until completely cool. Important point - do not open the oven!

4. Wrap the meat in foil or place it in any container and put it in the fridge - chilled is tastier.