Chicken breast pastrami

Step-by-step cooking

1. Step 1:

   

   First of all, we will prepare the ingredients for the marinade.

2. Step 2:

   

   Pour salt, sugar and all the prepared spices into the bowl.

3. Step 3:

   

   Pour in the water.

4. Step 4:

   

   And mix thoroughly so that the salt and sugar are completely dissolved.

5. Step 5:

   

   We lower the chicken fillet into the resulting marinade, cover the bowl with a film and send the container to the refrigerator for 10-12 hours or even a day.

6. Step 6:

   

   When the chicken is salted, you can prepare the glaze.

7. Step 7:

   

   It's very simple :) We combine soy sauce, honey (if it is candied, then heat it in the microwave or on the stove to a liquid state), a mixture of spices (if desired, it is not necessary to use the mixture, it will be enough to take only paprika and hot pepper), vegetable oil, mustard, and garlic passed through the press.

8. Step 8:

   

   Mix thoroughly and taste, adjust the taste if necessary. Depending on the taste, the glaze can be made sweeter, spicy, spicy, etc .

9. Step 9:

   

   We take the chicken fillet out of the marinade, rinse it under running water and dry it on a paper towel.

11. Step 10:

    

    We put the fillets in a clean container and pour the glaze.

12. Step 11:

    

    We massage the chicken thoroughly, cover the container with a film and send it to the refrigerator for a couple of hours, but, if desired, you can leave it for the whole night.

13. Step 12:

    

    We take the rested fillet out of our glaze and tie it tightly with a thread. I tied both fillets together, so I got a roll of impressive size, but, if desired, you can tie each fillet separately.

14. Step 13:

    

    We put the roll into a baking dish (I used a cast-iron frying pan with a removable handle).

15. Step 14:

    

    Put the fillet in a preheated 180 C oven and bake for about 45-55 minutes until ready (we check the readiness with a puncture - the juice should be transparent, or check with a thermometer - it should be 70-75 C). The time may vary slightly depending on the thickness of the piece. Just be careful and do not overdo it, otherwise the pastrami will turn out dry.

16. Step 15:

    

    During baking, we lubricate the pastrami with the remains of the glaze several times.

17. Step 16:

    

    Tender chicken breast pastrami is ready. You can serve it both in a still warm form, and in a completely cooled down.

18. Step 17:

    

    Bon appetit!