Chicken fillet ham
6 servings
50 minutes
Chicken fillet buzhenina is an exquisite dish of Russian cuisine that combines simplicity of preparation with rich flavor. This recipe, inspired by traditional buzenina, is adapted for the more tender chicken meat. The marinade with aromatic spices, khmeli-suneli, paprika, and garlic gives the fillet a rich taste and appetizing aroma. Baked to a golden crust, the buzenina becomes incredibly juicy and tender. The cooled meat is sliced thinly, perfect for sandwiches, salads or serving as an appetizer. An excellent solution for a festive table or cozy family dinner, this dish will impress with its versatility and simplicity.
1
Prepare the chicken fillet and pat it dry with a paper towel.
- Chicken breast fillet: 3 pieces
2
Mix vegetable oil, khmeli-suneli, and paprika in a bowl.
- Vegetable oil: 2 tablespoons
- Khmeli-suneli: 1 teaspoon
- Paprika: 1 teaspoon
3
Add dried ground garlic.
- Garlic powder: 1 teaspoon
4
Add salt.
- Salt: 1 teaspoon
5
Add black ground pepper. Mix well.
- Mixed peppercorns (four peppers): pinch
6
Coat the fillet with marinade.
- Chicken breast fillet: 3 pieces
7
Leave in the refrigerator for at least 2 hours, can be overnight.
8
Bake at 180 degrees for 40-50 minutes.
9
Let the boiled meat cool, wrap it in foil or parchment, and leave it in the refrigerator for 2 hours.
10
Slice thinly and use as an ingredient for salads, sandwiches, and other dishes.
