Brisket in oatmeal
4 servings
90 minutes
Pork belly in oatmeal is an original European dish that combines the tenderness of chicken meat with the crunchiness of the oatmeal crust. Its roots go back to home cooking, where the aim was to create healthy yet tasty recipes. Marinating in kefir gives the meat juiciness and a slight tanginess, while the oatmeal coating with paprika and Provençal herbs provides an appetizing aroma and spicy notes. The baked pork belly turns out tender inside and crispy outside. It’s a great dish for healthy eating: minimal fat, maximum flavor and nutrients. It can be served with a light vegetable salad or a yogurt-based sauce, enhancing the taste with freshness and lightness. Perfect for both family dinners and entertaining guests!
1
Wash the breast, cut it into long, not very thick pieces.
- Chicken breast: 400 g
2
Pour with kefir, add salt and spices to taste, and let marinate in the refrigerator (preferably for more than an hour).
- Low-fat kefir (1%): 200 ml
- Salt: to taste
- Herbes de Provence: to taste
3
Mix the oats (if you can't find fine ones, grind the coarse ones for just a second, don't turn them into flour) with herbs and paprika.
- Oat groats: 50 g
- Hot paprika: to taste
4
Dip the breasts in the prepared oatmeal mixture and place in a preheated oven, on a baking sheet or in a dish, bake for 20 minutes at 180 degrees.
- Chicken breast: 400 g
- Oat groats: 50 g