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 Pastrami of Chicken Breast in a wine Marinade Recipe
Here, I accidentally found another version of pastrami, I hurry to share it with you faster. Excellent cold appetizer, perfectly combined with sandwiches, lettuce leaves, fresh green onions, cucumber.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Wash the breasts, clean them from the films (only carefully so as not to damage their shape). Don't cut it!
    Wash the breasts, clean them from the films (only carefully so as not to damage their shape). Don't cut it!
  2. Mix the wine with honey, spices, salt, pepper, squeezed garlic. If you have time and inspiration, you can warm up.
    Mix the wine with honey, spices, salt, pepper, squeezed garlic. If you have time and inspiration, you can warm up.
  3. Put the breasts in a resealable dish, pour the marinade (chilled, if you have warmed it up) and leave it in the refrigerator for a day. The marinade should completely cover them.
    Put the breasts in a resealable dish, pour the marinade (chilled, if you have warmed it up) and leave it in the refrigerator for a day. The marinade should completely cover them.
  4. Before cooking, twist each breast into a roll, secure with twine or toothpicks. Cook in a heat-resistant open dish covered with foil (so that less is washed).
    Before cooking, twist each breast into a roll, secure with twine or toothpicks. Cook in a heat-resistant open dish covered with foil (so that less is washed).
  5. We send the meat to a preheated 250 * C oven for 25 minutes. After the time has elapsed, turn off the oven and leave the meat there to cool. Then cool in the refrigerator, when serving, cut across the fibers into sandwiches!
    We send the meat to a preheated 250 * C oven for 25 minutes. After the time has elapsed, turn off the oven and leave the meat there to cool. Then cool in the refrigerator, when serving, cut across the fibers into sandwiches!
  6. I baked it the same way. So, the author suggests cooking: bake it in the oven in an open fireproof form together with the marinade, first for 5 minutes on each side at a temperature of 220 degrees, then again for 7 minutes on each side at a temperature of 180 degrees. Sometimes we pour marinade. Well, you are already choosing the baking method that is convenient for you.
    I baked it the same way. So, the author suggests cooking: bake it in the oven in an open fireproof form together with the marinade, first for 5 minutes on each side at a temperature of 220 degrees, then again for 7 minutes on each side at a temperature of 180 degrees. Sometimes we pour marinade. Well, you are already choosing the baking method that is convenient for you.
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