Cold-boiled chicken breast: a few simple and quick recipes

In Russian and Ukrainian national cuisine, this dish has become quite widespread. It is prepared with one large piece, baking in a stove, oven or in coals (according to some old recipes). As a rule, it is pork. There are analogues of food in German and Austrian cuisines. In old recipes, cooked pork is prepared from a bear cub. But with the development of the cultivation of pigs in Russia, bear meat is replaced by a more affordable - pig. Most often it is a ham, rubbed with spices and salt, pitted. Sometimes they use lamb as an option.

Why from a bird?

In principle, everyone is accustomed to cook boiled pork from pork. Bird wolfberry first, most likely, began to do the Americans - from the turkey. But chicken breast pork, according to reviews tried it, also has the right to exist in the culinary world. Why do many choose chicken today? First, one of the main factors is availability and cheapness. Pork costs more than chicken. But the cooked chicken breast in the foil (baked pork) is no worse than the pork analog. The main thing: to cook properly, observing all the principles of baking this food. And secondly, for many housewives, the speed of cooking is also important today. After all, the pork boiled pork is baked for a long time, and the chicken - once and ready! Let's try and we will try to prepare this delicious, aromatic and affordable for the price and complexity of the recipe dish.

Baking secrets: chicken breast pork

To cook this delicacy, which can decorate any festive table, is quite simple. As already mentioned, it is important to follow all the preliminary recommendations for the preparation of raw materials, properly process, marinate, preheat the oven to the desired temperature. And then the cold boiled pork from the chicken breast, as they say, will be cooked by itself. It will stop to notice the time and pull out the dish, cool it, cut it into slices and serve it on the table with vegetables and salad.

Ingredients

We will need: three medium chicken breasts, a little tomato paste, seasonings according to your mind (use those and in the amount you are accustomed to).

Preliminary processing

As a rule, it has almost no determining value for the resulting taste of the dish. At first, chicken breasts need to be freed from the skins. For those who like pure fillets: we separate the bone. But many advise to leave the stone still: the meat keeps the shape, and looks interesting in the finished form. Then chicken must be properly soaked. This is done in a well salted marinade. The composition of the marinade itself can be different: spices and mayonnaise, dark beer and condiments, vinegar solution with onion, lemon juice, diluted with water, or kefir seasoned with herbs. It is important to achieve our goal: the meat should become tender and soft, moderately salted, saturated with seasonings (if the soaking solution was too salty and peppery, the semi-finished product will need to be washed under running water for further use). The soaked breasts are kept in a cool place for at least two hours (fans marinovki stand and longer, right up to the state "you can eat raw"). The main thing is that the meat of the chicken fillet, already soft and tender, is blotted out and made even better.

Sauce

From tomato paste or ketchup and spices, we create a spicy sauce that needs to be carefully grinded meat prepared in advance, and the remainder shed on top of the chicken breasts, laid in a suitable container for baking. The very capacity, suitable in size, pre-rubbed with lean oil.

How to bake?

Then the chicken breast boiled pork is prepared as follows. The oven is heated up to 250 degrees. In the middle on the shelf we put dishes with a dish. We close and cook for a very short time: about ten to fifteen minutes (the time depends on the type of oven). Then turn off and leave inside until it cools down.

Recipe for boiled pork in the oven in foil

It is even easier to prepare the boiled pork in foil. And it comes out juicier, since the liquid does not flow and does not evaporate, and the breast seems to be saturated with its own juices. All the preliminary manipulations with meat are left the same, but bake should be slightly different. The recipe for boiled pork in the oven in the foil suggests full wrapping of meat on a baking sheet or in a container. We spread the foil on a baking sheet, spread out the breasts and wrap it, tucking it from the sides so that there are no holes. And in the center of the resulting design, pierce a few tooth holes to remove air with a toothpick. This dish is also prepared for 15 minutes, at most. Then turn off the oven and leave the cold boiled water inside.

Cold-boiled chicken breast in multivark

Well and absolutely for lazy, those who has got used constantly to use in kitchen this magic invention of mankind. Prepared chicken fillet wrapped in foil, put in a bowl multivarka, pre-lubricated with oil. In the "Baking" mode, we prepare 35 minutes. We turn the chicken meat and cook another 25 minutes on the same regime. Then we cool the meat in the cold and unfold it. Have a nice appetite!