Breast Pastrami Recipe
That’s something!!!! Tender, juicy meat with a light aroma of paprika and garlic!!!! The recipe struck me with its simplicity and strangeness. A great dish for a festive Easter table. Today I made a “trial” version. According to the original recipe, it is made from turkey breast. Today I made it from chicken breast, as turkey stuffing needs more …
Servings Prep Time
8 10minutes
Cook Time
30minutes
Servings Prep Time
8 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. The breast is soaked in salt water for 2 hours (if the chicken breast is smaller, it can be kept for 1.5 hours, if it is very large, you can give injections with salt water)..The water should be salty, but not bitter. Stuff the meat with garlic. Make a paste from honey, butter (you can take the usual one), salt (a little), mustard, paprika and pepper.Lubricate the meat.Spread on a baking sheet.
  2. Preheat the oven to the maximum temperature (from 250 to 300). Put the breast there for 15 minutes. after that, turn off the oven and do not open the door until the oven has completely cooled down for at least 2 hours. Ideally, this should be done in the evening and open only in the morning. This is it.
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