Chicken fillet pastrami
4 servings
100 minutes
Chicken fillet pastrami is an amazing dish of European cuisine that combines simplicity in preparation with exquisite taste. The origins of pastrami trace back to the traditions of spiced meat marination popular in various countries. Chicken fillet coated with a fragrant mix of smoked paprika and sweet chili sauce acquires a rich flavor with a slight spiciness. Slow roasting at low temperatures makes the meat incredibly tender and juicy. Pastrami is perfect as a standalone dish or for sandwiches, salads, or appetizers. It can be served warm or chilled, enjoying the harmony of spices and the softness of chicken meat.
1
Clean the fillet from fat. Mix paprika, sauce, and salt in a bowl.
- Smoked paprika (pimenton): 1 teaspoon
- Sweet chili sauce: 4 tablespoons
- Salt: to taste
2
Grease the fillet on all sides with the obtained mixture. Place the fillet on a baking sheet lined with parchment paper.
- Chicken breast fillet: 3 pieces
3
Bake in a preheated oven at 100 degrees for 1.5 hours.
4
When the meat turns white and the juice is clear, the pastrama is ready. We let the pastrama cool completely.
