Delicious home-cooked chicken or turkey meat - pastorma! Choose the best recipes!

Now a lot of different things have been written about ready-made semi-finished products, sausages and other things that so often helped out the housewife. These products, although not entirely healthy, are very tasty and help us out perfectly when we don’t have time to stand at the stove. They allow you to have a snack or satisfy your headaches, and sometimes even have a hearty meal. What should I do? How to prepare delicious and healthy food at home, replacing sausage on a sandwich? I will show you how to prepare chicken breast pastrami in the oven, a step-by-step recipe will help you with this. This Pastorma can be served not only as a slice, but also as a main meat dish. The beauty of this recipe is that the meat takes only 15 minutes to cook in the oven. This chicken fillet pastry must cool well so that it is convenient to cut and does not crumble. Besides, it's very tasty. You will definitely like this dish.

• chicken fillet - 800 gr.,
• salt - 1 tbsp. spoon,
• water - 1 liter,
• ground black pepper, ground red pepper, paprika - to taste,
• spices for poultry - to taste,
• mustard with grains to taste,
• garlic - 3 cloves,
• carrots - 1 pc.

To prepare pastrama, place salt in a deep bowl. It is better to take a ceramic or glass bowl. The meat will marinate for a long time. A chemical reaction between the metal bowl and the saline solution may occur.

Pour a liter of cold water into a bowl.

Mix the salt in the water and dip the chicken fillet into the salt solution. The meat will marinate in salt at room temperature for 2 hours. In the summer, when it is very hot, we put the bowl of meat in the refrigerator.

After two hours, remove the meat from the water. Cut the peeled carrots and garlic into cubes.

Stuff chicken breast with carrots and garlic. We usually do this when we cook boiled pork. The principle is exactly the same.

In a small bowl, combine red hot pepper, dried ground paprika, ground black pepper, and other spices of your choice. The amount of spices can be adjusted to suit your taste.

Rub the resulting mixture of peppers and spices over the bird carcass on all sides. We do the same with mustard with grains. This mustard is usually sweet. There is no need to be afraid of it, and it gives the meat a pleasant and piquant taste.

Line a baking dish with foil. Place shredded chicken breast on foil. You can sprinkle with vegetable oil. Preheat the oven to the highest possible temperature. Most ovens have a maximum heating temperature of 250 degrees, but there are also oven models that can heat up to 270 degrees.

Place the pan with the chicken breast in the preheated oven. There is no need to cover the breast itself or the mold with anything. Place the dish with the meat in the oven, uncovered. Close the oven door and note the time. If your maximum temperature is 250 degrees, 20 minutes. If the maximum temperature is 270 degrees, 15 minutes. After the time has passed, turn off the oven, but do not open it. During the entire period from the start of baking, the oven must not be opened.

Only when the oven has cooled completely (along with the meat) can you open the oven and remove the meat. This will happen 1-1.5 hours after the start of baking. By this time, the meat will still be warm and there will be no need to reheat it further. If you serve pasta as slices, it is better to cool it well in the refrigerator so that it does not crumble when cutting. There is no need to worry that the meat will be raw or burnt. Everything is thought out to the maximum and will be very tasty.

Cut the meat into pieces and serve.

Recipe 2: Pastorma in the oven (step-by-step photos)

Chicken breast pasta in the oven (step-by-step recipe) is a good alternative to store-bought meat products, and it’s also very easy to prepare. The meat turns out juicy and very tender, it can be served on a holiday table or just made into regular sandwiches. You can be sure that all your household members will like this “replacement”!

• chicken fillet - two halves;
• milk - two glasses;
• olive oil – one tablespoon;
• soy sauce – one tablespoon;
• salt - three teaspoons;
• honey - one teaspoon;
• sweet paprika - half a teaspoon;
• nutmeg - a quarter teaspoon;
• lime (juice) – one tablespoon;
• garlic - three cloves.

We wash the chicken breast and place it in a suitable container.

Mix milk and salt and add to meat. Leave the breast in the milk for two hours.

Remove the meat from the milk, dry it with disposable towels, and wrap it well with twine.

To prepare the marinade, combine honey, olive oil, lime juice, soy sauce, paprika, garlic squeezed through a garlic press, and nutmeg in a suitable container.

Lubricate the prepared fillet with marinade and leave for 10-15 minutes, the meat should marinate.

Cover the baking sheet with cooking paper and place the prepared meat on it. Preheat the oven to 220 degrees, place a baking tray in it on 20 minutes. Then turn off the device and do not remove the pastor for another twenty minutes. After this, take out the finished piece of meat, cool it and remove the thread.

Before serving, cut the pasta into thin slices. Meat prepared in this way is well suited as a snack on a holiday table, as well as for sandwiches instead of store-bought sausage. Bon appetit!

Recipe 3: chicken pasta in the oven

Chicken breast - the meat is quite dry and bland. To make it juicy, tender, aromatic, at the same time look festive and remain healthy, the best option is to prepare pasta according to the recipe of Moldavian cuisine.

Pastorma is a meat dish very popular in Eastern Europe. A simple and yet very effective recipe for chicken breast, which is so loved among athletes and just people who care about their health and appearance. Chicken fillet pasta goes well with any salads and side dishes, and can also replace sausages. Sandwiches with slices of such aromatic and tender meat can be a wonderful snack for a schoolchild.

• chicken fillet – 1 pc.
• sunflower oil – 30 ml
• salt – 1 tbsp.
• ground pepper – 0.3 tsp.
• ground paprika – 1 tsp.
• mustard seeds – 1 tbsp.

Cut the chicken fillet into two parts (along the dividing line), wash thoroughly and let dry slightly. Then salt and pepper the fillet parts. Rub the salt in with your hands until it is completely dissolved.

Place the two fillet halves together and tie them tightly with twine. It would be optimal to connect the halves in the manner of a “jack”, when the upper part of one half is connected to the lower part of the second.

Lubricate the fillet tied with twine with sunflower oil, then rub with ground paprika and sprinkle with mustard seeds.

Wrap the fillet tightly in foil and place in a baking dish. Keep in mind that as the meat cooks, it will produce juices that may seep through the foil joints. Therefore, a baking dish is needed in order not to stain the bottom of the oven with meat juice.

Bake chicken fillet pasta at a temperature of 200-220 degrees for 40 minutes, then open the foil and continue baking for another 15 minutes. Due to the fact that the pastrama is not covered with foil at the last stage of cooking, its surface has time to brown beautifully.

Take the finished chicken fillet pastry out of the oven and let it stand for 20 minutes. Only after that we cut it into portions and serve it to the table. As a side dish, I would recommend mashed potatoes or vegetable salad. Bon appetit!

Recipe 4, step by step: turkey pasta

It is very simple to prepare pastrami from turkey fillet at home - if you strictly follow the proportions of ingredients and cooking technology, the meat will be very juicy, tender and aromatic, with an appetizing golden brown crust. Chilled turkey pastrami is perfect for making sandwiches; it can be served as a slice for New Year, Christmas, or other holiday events.

Be sure to try this recipe for turkey pastrami, which has been tested more than once; the dish always turns out incredibly tasty! The main thing is to strictly adhere to the technology described in the step-by-step recipe and take a large piece of meat weighing at least 1.5-2 kg for cooking, so that the pastrami turns out not dry, but dense and juicy.

• turkey fillet - 2 kg
• salt - 6 tbsp. l.
• water - 6 tbsp.
• garlic - 5 teeth.
• red pepper - 1 tsp.
• black pepper - 1 tsp.
• white pepper - 1 tsp.
• ground paprika - 3 tsp.
• vegetable oil - 3 tbsp. l.

Prepare the brine for the fillet: add salt to cold water (unboiled) and stir it thoroughly until it is completely dissolved. Immerse the meat in the brine and leave to marinate overnight.

Turn on the oven to preheat. Remove the turkey from the brine, let it drain and stuff it with garlic. To do this, shallow cuts must be made across the entire surface of the fillet.

Place thinly sliced ​​garlic into the slits.

In order for the meat to be aromatic, you need to combine the following spices: 1 teaspoon each of ground peppers (black, white and red) and 3 teaspoons of paprika. If desired, you can add additional spices to your taste.

Combine the spices with vegetable oil, stirring them vigorously using a fork.

Brush the fillet with the resulting aromatic mixture on all sides using a pastry brush.

Tie the pastrami with string to help it hold its shape better while baking.

Place the meatloaf on a baking sheet lined with dry parchment paper and place in the oven preheated to maximum temperature.

Bake at 250 degrees for 40 minutes without opening the oven door. After baking, do not take them out of the oven!

The pastrami must cool completely in the oven - this point is very important; during cooling, the meat will fully reach its condition and all the juices will be retained in it. In general, the cooling time in the oven will be 3-4 hours, after which the meat can be cut.

Ready-made homemade pastrami from an idea goes well with cranberry sauce and red wine. Before serving, remove the thread and cut into thin slices. Store the meat in the refrigerator, tightly wrapped in parchment, for no more than 3 days.

Recipe 5: chicken breast pasta in the oven

It's hard to resist another piece of chicken pastrami prepared according to this recipe. This is a wonderful appetizer, suitable for both a festive feast and a regular breakfast, and will be an excellent alternative to sausage and other store-bought meat products.

Chicken breast pastrami in the oven, soaked in spices, turns out incredibly tasty and aromatic. It combines at the same time the delicate taste of dietary meat and some piquancy of hot ground pepper and mustard.

• chicken breast - 1 pc. (about 600-700 g);
• mustard - 1 tbsp. spoon;
• oregano - 2 teaspoons;
• sweet paprika pieces - 2 tbsp. spoons;
• vegetable oil - 1-2 tbsp. spoons;
• ground red pepper (hot) - ¼ teaspoon (more is possible).

For saline solution:

• water - 500 ml;
• fine salt - 1 tbsp. spoon.

Remove the skin from the chicken breast. Carefully cut the pulp from the bone and get two pieces of chicken fillet.

For the saline solution, pour regular drinking water into a large bowl. Add fine salt and mix thoroughly. Place the washed fillets in salted liquid and leave for 2 hours.

Let's prepare everything you need to coat the chicken meat. Mix oregano, hot ground pepper and pieces of sweet paprika. You can also use dried basil, coriander, turmeric, etc. for the recipe. You can always add or modify the set of spices to suit your personal preferences.

Add mustard to the mixture of dry spices and add vegetable oil, mix thoroughly.

Remove the soaked breasts from the saline solution and dry. Carefully rub each fillet with the prepared mustard mixture and place in a baking dish lined with foil. There is no need to additionally salt the chicken meat, since the breasts are already sufficiently saturated with salty liquid.

Be sure to heat the oven to 250 degrees and only after that send the fillet there. We keep the chicken meat at high temperature for exactly 15 minutes. Then immediately turn off the oven and leave the chicken there for 2 hours. We do not open the door under any circumstances! Chicken breast pastrami will cook in the oven due to residual heat.

After the specified time, take the finished fillets out of the oven and put them in the refrigerator. After 1-2 hours, cut the already cooled meat with a sharp knife and serve with slices of fresh bread!

Chicken pastrami is completely ready! Bon appetit!

Recipe 6: homemade chicken pasta (with photo)

The secret to preparing a homemade pastrami recipe comes down to one thing - time is your faithful friend and assistant.

You quickly defrost the fillet and begin preparing the chicken pastrami. Actually, it doesn’t matter what kind of bird it is. You can also use turkey breast in the recipe.

And when you get up in the morning, real pastrami will already be waiting for you in the oven. For breakfast, it’s hard to think of a better product! After all, chicken breasts properly prepared at home are a healthy, low-calorie and very tasty treat.

• Chicken breast 2 pcs.
• mixture of peppers in equal quantities 1 tsp. (white, black, fragrant, red)
• paprika half tsp
• 2 cloves of garlic.
• ground coriander 1 tsp.
• hops-suneli 0.5 tsp.
• dried dill 0.5 tsp.
• vegetable oil 2 tbsp.
• salt to taste.

Your list of spices for pastrami may differ from the set I offer. We are all different and so are our tastes. So don't get hung up on this option. If you don't have any seasoning or don't like it, feel free to make a substitution.

Mix all the spices and salt in one bowl. I squeeze peeled garlic into them through a press.

I water the set of spices and seasonings with vegetable oil.

I mix the fragrant ingredients.

I rub the chicken breast with the mixture.

The marinating time can be reduced or this step can be omitted altogether. And immediately proceed to heat treatment of chicken fillet. But ideally, you need to keep the meat in the marinade for 30 minutes or even better, 1 hour, as I did. Because I was in no hurry. I put the bowl in the refrigerator, and 15 minutes before taking it out, I turned on the oven and preheated it to 250 degrees.

Then I cover the baking sheet with foil and lay out the two parts of the breast laid on top of each other.

I put the baking sheet in the oven. There is no need to cover the chicken fillet with anything. I bake pastrami at maximum temperature for 15 minutes - no more!

Otherwise it will turn out too dry (dried). I turn off the oven heat. I leave the chicken breast in it for at least 3-4 hours.

DO NOT OPEN the oven door - be patient! Although with such a scent it is not easy to be an example of perseverance worthy of emulation. Better then leave the kitchen altogether. Go to work, sleep wherever you want, but just be patient. The chicken will no longer run away from you.

Recipe 7: Pastorma in honey marinade

• Chicken fillet -5 pcs. ,
• boiled water - 2 cups,
• salt - 3 tbsp. l. ,
• honey - 1 tbsp. l. ,
• sweet paprika - 3 tbsp. l. ,
• garlic 3-4 cloves,
• vegetable oil - 3 tbsp. l.

Dissolve salt in boiled water. Rinse the chicken fillet, place in a deep container and fill with salted water, leave in the refrigerator for 3-4 hours, preferably overnight.

Drain the salt brine. Prepare the marinade: mix honey with paprika, add garlic pressed through a garlic press and sunflower oil, mix everything thoroughly.

Tie chicken fillet with thread, approximately like this

and coat with marinade on all sides.

I usually use foil when preparing this dish. Place chicken fillet on foil.

We will bake in a preheated oven at 250 degrees for 15-20 minutes!

After this time has expired, turn off the oven and do not open it until it cools completely! (about 2 hours).

Well, that’s it, our chicken pasta is ready! It is delicious both hot with a vegetable side dish and cold as a meat delicacy.

Pastorma is a great alternative to sausage! I give it to my daughter instead of sausage!

Bon appetit!

Recipe 8: Chicken Pastorma with Paprika

Chicken pasta made from chicken breasts is an incredibly tasty and satisfying treat, which, among other things, does not contain too many calories. This appetizer will please both you and your family, as well as your guests, because the dish turns out very tasty and looks very appetizing.

At home, dietary chicken pasta is very easy to prepare. To do this, you can use a slow cooker, and if you don’t have such a kitchen gadget, you can bake chicken pasta in the oven.

Seasonings and spices that you are free to add to a dish to your liking also affect the final result. So, many housewives like to add more black pepper to the dish, and also soak chicken breasts overnight in a wine marinade. Fillet is often soaked in milk to make the dish more tender and give it a milky taste. In our recipe, we decided to use plain water with spices as a marinade, but if you want, you can choose the ingredients to your taste.

You need to carefully choose chicken breast for pasta, since the meat must be fresh and never frozen. This leads to the conclusion that you only need to buy breast meat if you are going to make chicken pasta immediately after you bring the ingredients home. If you feel that you do not have enough time, it is better to postpone this idea for next time, since a dish of frozen and thawed fillet will no longer have such a rich taste. This will be especially noticeable if the chicken breast has been frozen and thawed more than once.

Immediately after you have collected the required amount of ingredients, we recommend that you familiarize yourself with our simple recipe with step-by-step photos, in which you will find a lot of tips and tricks. They will help you quickly and easily prepare delicious chicken pasta at home, which your family and friends will admire.

• chicken breast with skin - 400 g
• mustard - ½ tbsp.
• ground sweet paprika - 1 tsp.
• ground hot paprika - ½ tsp.
• garlic - 2 cloves
• ground black pepper - to taste
• water for marinade - 1 tbsp.
• water for brine - 500 ml
• sea ​​salt - 1-1.5 tbsp.

If you bought bone-in chicken breast, you need to cut it off and then rinse thoroughly in cool water. Next, you need to put the meat in a deep container and fill it with brine, which can be prepared from ordinary water and salt. Leave the breast to soak in the brine for two hours, during which time you should prepare the marinade. You can make it as follows: mix mustard with chopped garlic, add paprika, as well as ground black pepper, pour it all with water so that the mixture forms a homogeneous paste that is not too liquid. The fillet must be removed from the brine, dried with paper towels and thoroughly rubbed with the prepared marinade. Do not skimp on the mixture so that the chicken pasta is saturated with spices as much as possible. Fold the fillet in half and roll it up to form a roll shape, and to prevent the meat from falling apart, tie it with kitchen string.

Send the brisket rubbed with marinade to steep in the refrigerator for several hours, and after you take it out, you need to preheat the oven to a temperature of 250 degrees. Now take a baking pan and line it with parchment. Place chicken pastry on it and place in the oven for exactly twenty minutes. Monitor the dish as it bakes so it doesn't burn.

After twenty minutes have passed, you need to turn off the oven, but do not open the door! It is necessary for the chicken breast pasta to sit in the oven for at least two hours. Then wrap your dish in foil, sealing the edges well, and place the pasta in the refrigerator for another two hours, after which you can serve the dish. Your chicken pasta will be praised by everyone who tastes it!

Recipe 9: chicken pasta at home

Chicken breast pasta is very tender and juicy. Making pastrami at home is very simple. I am pleased to share the recipe for pastorma with paprika.

• chicken breast on the bone 1 pc.
• nutmeg ¼ tsp.
• milk 250 g
• garlic 2 cloves
• salt 1 tsp
• soy sauce 1 tsp.
• paprika 2 tsp
• olive oil 2 tbsp
• turmeric ¼ tsp.

Dissolve salt in milk.

Pour milk over the chicken breast, cover the pan with a lid and place in the refrigerator overnight.

Then place the breast in a colander.

Prepare spices.

Peel the garlic and pass through a press. Combine spices, olive oil, soy sauce and garlic.

Mix everything thoroughly. Our marinade is ready.

Separate the bone from the breast. Leave the skin on.

Rub the marinade into the chicken breast.

Wrap the breast in a tight roll, wrap the skin on top and wrap well with thread.

Wrap the breast in foil and leave for 1 hour at room temperature. Then place the baking sheet with the breast in a preheated oven and bake at 250 degrees for 20 minutes.

Carefully remove the finished pasta from the foil and transfer it to a plastic box with a lid. Place the pasta in the refrigerator overnight. Carefully remove the threads from the pastorma and cut the meat into thin pieces.

The meat turned out very tasty and tender. Bon appetit!

Classic pastrami is made from beef and a lot of spices, marinated for at least 5 days and simmered in the oven for about 6 hours. The result is a delicious meat delicacy. We suggest you prepare pastrami from chicken fillet, which will need to be simmered in the oven for no more than 4 hours and marinated for just a day. Chicken pastrami turns out to be no less tasty, and can be cut into slices for any holiday table.

To marinate one chicken breast, prepare:

• 2 cloves of garlic;
• 2 tbsp. l. mustard;
• 1 tbsp. vegetable oil;
• ½ tsp. paprika;
• 1 tbsp. l. salt;
• black and red ground pepper.

Homemade chicken breast pastrami recipe

Cooking process step by step:

Wash the chicken breast, separate the skin and bones from it. Soak the remaining fillet for a day in a brine of half a liter of water and 1 tbsp. l. salt. Try the water - it should be salty. Add salt if necessary.

The next day, remove the fillets from the brine, rinse and dry with paper towels.

Stuff the meat with garlic and rub with a mixture of vegetable oil, mustard, paprika, ground black and red pepper. The more pepper, the spicier the pastrami will be.

We leave the spread fillet to marinate for 1 hour, after which we roll it up and tie it with thread (as in the photo).

While the meat is marinating, heat the oven to 250 degrees. We wrap the future pastrami in foil and place it in the oven.

After 15-20 minutes, turn off the oven and keep the chicken in the oven for another 2-4 hours. Cooking time depends on the weight of the breast, which can be either small or large.

In order for our pastrami to turn out beautiful, at the end we turn on the oven again to the highest temperature, unfold the foil and fry until golden brown.

Before slicing the chicken pastrami, be sure to remove the strings.

For the holiday table, you can make cuts not only from homemade pastrami, but also from chicken basturma. You can read the recipe for making basturma

Bon appetit!

Pastrami can be an excellent alternative to store-bought sausage of unknown quality. It can be prepared from almost any type of meat, but perhaps the most popular is chicken. We will look at the options for creating chicken pastrami below.

Pastrami is attractive because, in addition to meat, it uses a minimal amount of products. And it may seem that to get the intended dish you have to reproduce a multi-step recipe. But this is not so, despite the fragrant and impeccable delicacy, it is prepared in three counts.

Ingredients:

• chicken breast – 400 g;
• honey – 20 g;
• garlic cloves – 5 pcs.;
• vegetable oil – 35 ml;
• ground nutmeg - a pinch;
• ground paprika – 1 tsp;
• turmeric – 1/2 tsp;
• salt – 1 tsp.

Many recipes call for milk for soaking. This is not at all necessary. You can prepare pastrami at home without milk; even using water with spices added to it makes an excellent meat dish.

Progress:

1. We measure out such an amount of water so that the chicken chosen to be turned into pastrami is completely immersed in it. Now bring the water to a boil and dissolve the salt in it.
2. Let cool. Leave the fillets in the solution for at least 3 hours. If possible, it is better to marinate the whole night or day: in this case, the breast will be evenly seasoned, both inside and outside.
3. Remove the meat from the saline solution. Let it dry on its own or remove excess liquid with paper towels.
4. Let's prepare the mixture for coating the breasts. Mix the oil, it can be either sunflower or olive, honey, pureed garlic and the whole set of spices. By the way, you can adjust the amount of garlic to your taste; if you like it spicier, take more.
5. Coat the breast with the resulting spicy-sweet mixture. And again we leave. Now half an hour will be enough for good marinating.
6. At this time you will have time to preheat the oven to 210°C.
7. If you have removed the bone, then take a culinary rope, jute, for example, and tie the fillet together, thereby forming a traditional sausage shape.
8. We wrap the homemade sausage in foil to preserve maximum juiciness and taste. If there is marinade in stock, then re-coat the meat before wrapping.
9. We send the workpiece to bake. Leave the heat on for 25 minutes and then turn it off. But we don’t extract the pastrami itself. Let it cool while the temperature gradually decreases.

It should be said that not only should you not remove pastrami from a hot oven, but it is also not recommended to open the cabinet door to prevent the heat from escaping.

The meat delicacy prepared by us can be served as an independent dish or as an addition to salads.

Diet chicken pastrami

Ingredients:

• Considering the main component of the dish, we can safely say that with the right combination of spices and other ingredients, pastrami can become a complete delicacy for those who are on diets.
• chicken fillet – 250 g;
• mustard – 15 g;
• ground sweet paprika – 10 g;
• ground red hot pepper – 3 g;
• basil – 5 g;
• turmeric – a pinch;
• coriander – 5 g;
• ground oregano – 5 g;
• olive oil – 30 ml;
• water – 500 ml;

coarse salt – 25 g.

1. The technology for preparing pastrami for the dietary table differs only in a few points. And what kind - you will find out further.
2. Since we are preparing a dietary version, there can be no talk of any soaking in milk, only water and salt.
3. Mix olive oil with selected spices.
4. Dry the soaked chicken breast. Rub well with the resulting mixture of herbs and spices. Give another two hours to marinate.

By the time marinating is complete, the oven is preheated to 250 °C. We don’t go far, since heat treatment at this temperature will bring the chicken breast to readiness in just 15 minutes.

The pastrami has cooled down. But we are in no hurry to cut it. Gourmets say that the taste and aroma are fully revealed after a short exposure in the refrigerator.

Chicken fillet in the sleeve

And here it is - a recipe in which meat, in our case chicken fillet, will be soaked in milk. What does this give to the dish - does it enhance its taste or is it just unnecessary chic? To find out, let's start cooking.

• To make pastrami in a sleeve, take:
• chicken breast – 1 pc.;
• milk - a glass;
• garlic – 20 g;
• paprika – 1 tbsp. l.;
• pepper mixture – 1 tsp;
• vegetable oil – 1 tbsp. l.;

salt - to taste.

1. We stock up on a baking sleeve and get started:
2. Free the chicken breast from bones and excess films. Fill with milk and place in the refrigerator. Select the soaking time at your discretion: at least three hours are recommended.
3. When you decide that the time has come, remove the chicken from the refrigerator and wipe off excess milk with paper towels.
4. Now mix pressed garlic, spices and oil. The last component will help the spices distribute more evenly.
5. Place the future pastrami in a baking sleeve. For added flavor, add peeled, halved garlic cloves.
6. Place the pastrami in the sleeve into the oven preheated to 180°C. Don’t forget to pierce the bag several times with a toothpick so that excess air escapes.
7. Bake for 35-45 minutes. The exact time depends on the size of the breast, as well as the density with which you rolled the fillet into a sausage.

Chicken pastrami baked in a baking sleeve is ready.

So what is the difference between pastrami in milk and pastrami in water? When milk is combined with paprika, the meat gives off a sweet and sour taste that is on the verge of a creamy aftertaste. In addition, milk, unlike water, not only saturates the meat with spices, but also makes it more tender and soft.

Option for spicy food lovers

A recipe for fans of dishes with pepper.

Ingredients:

• chicken breast – 700 g;
• olive oil – 30 ml;
• vegetable oil – 2 tbsp. l.;
• hot red ground pepper – 1 tsp;
• mustard – 1 tbsp. l.;
• sweet paprika – 1 tbsp. l.;
• oregano – 2 tsp;
• finely ground salt – 1 tbsp. l.

We prepare pastrami following the following step-by-step recommendations:

1. Remove the skin from the chicken. We separate it from the bone.
2. Dissolve salt in water. Place two chicken fillets there.
3. Mix spices, mustard and oil.
4. Remove the chicken breast from the water. Blot with a paper towel. And then rub with the prepared mass.
5. After waiting a couple of hours, place the chicken on foil and place it in an oven preheated to 250°C. Leave the oven turned on for 15 minutes. And then, without opening the oven, wait 2 hours.

Only after two hours will the pastrami reach full readiness and become ideal in taste and density.

How to make it in a slow cooker

Multicookers have become an integral part of the culinary masterpieces of many housewives. Therefore, almost all dishes are gradually being reoriented to this method.

Ingredients:

• chicken breast – 1 pc.;
• water – 800 ml;
• sugar – 1 tbsp. l.;
• salt – 3 tbsp. l.;
• grain coriander – 1 tsp;
• vegetable oil – 2 tbsp. l.;
• French mustard - 2 tbsp. l.;
• allspice black peppercorns – 5 pcs.;
• cloves - 4 umbrellas;
• bay leaf – 2 pcs.

Cooking pastrami in a slow cooker further simplifies the process of obtaining a meat delicacy:

1. Combine everything except oil and mustard and fill with warm water.
2. We wash the breast. After removing the small fillets, we send the larger ones into the prepared solution. Soak for 12 hours.
3. Let's prepare the sauce from the remaining two ingredients. We coat the dried chicken with it.
4. Roll the coated meat into a roll and tie it with culinary thread.
5. Place the meat in the slow cooker. “Quenching” mode – for 1/4 hour. After the sound signal, the “Heating” mode is activated. We wait 2 hours without opening the lid.

The pastrami in the slow cooker is ready.

Chicken Pastrami “Forget the Sausage”

Homemade pastrami will allow you to completely avoid store-bought sausages.

• chicken fillet – 500 g;
• milk – 500 ml;
• spices - to taste;
• salt - to taste;
• garlic cloves - to taste;
• vegetable oil - to taste.

Method of execution.

1. Soak the meat in milk for 24 hours.
2. Blot with a towel to remove excess liquid.
3. We do not specifically indicate a set of pickling spices so that you can use your favorite ones. Coriander and any of the peppers will work well. Mix the selected mixture with pressed garlic and oil.
4. Coat the fillet with the mixture. Then we form the sausage by rolling the fillet into a roll and then tying it with a tourniquet.
5. We wait another hour until the meat is soaked in spices.
6. Preheat the oven to 250°C.
7. We wait 15 minutes, spending this time baking. Turn off, but do not open the door until it cools down.

The wonderful pastrami is ready.

Cooking with soy sauce

Pastrami cooked with soy sauce has a spicy aftertaste.

Ingredients:

• chicken fillet – 2 pcs.;
• milk – 1 l;
• soy sauce – 100 ml;
• garlic heads – 50 g;
• lime – 1 pc.;
• paprika – 2 tsp;
• ground nutmeg – 1 tsp;
• vegetable oil – 1 tbsp. l.;

Cook pastrami with soy sauce carefully, as depending on the quality of the sauce, salt may not even be needed.

Cooking method.

1. Soak the meat in milk for at least 2 hours.
2. Mix sauce, lime juice and pressed garlic. We also send spices there.
3. Remove the chicken from the milk and pat dry with a paper towel. Coat with marinade and leave to marinate for 30 minutes.
4. After half an hour, roll it up, secure it with threads and wrap it in foil. Before wrapping the chicken, pour the remaining marinade over it.
5. Bake pastrami for 30 minutes at 180°C.

Another 2 hours, after which you can enjoy delicious meat.

Prepare pastrami according to the recipes presented above and forget about store-bought sausage forever.

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Chicken pastrami is a delicious delicacy that is not cheap in the store. You can save money and at the same time please your family with home-cooked pastrami.

To cook pastrami in the oven you will need a minimum set of ingredients. The delicacy prepared according to this recipe turns out juicy and aromatic. Meat can be served as an independent dish in the form of slices or added to salads.

Ingredients:

• chicken breast - 0.4 kg;
• garlic - 2 cloves;
• honey - 20 g;
• sunflower oil - 35 g;
• turmeric - ½ tsp;
• nutmeg - ¼ part;
• sweet ground pepper - 5 g;
• salt - to taste.

Preparation:

1. Boil water, cool it and add 1 tsp to it. salt. Pour the resulting saline solution over the breast and leave in the refrigerator for at least 3 hours.
2. Remove the meat from the solution and let it dry.
3. In a bowl, mix oil, honey, garlic and other spices. Dip the breasts completely in the mixture and leave to marinate for 30 minutes.
4. Preheat the oven to 210°C.
5. Place the meat on top of each other to form a sausage shape, tie the pieces together with a thick thread.
6. Cover a baking sheet with foil, place the meat, and pour the remaining marinade over it.
7. Place the baking sheet in the oven. After 25 minutes, the meat will be cooked, but do not rush to remove it from the oven; the meat must cool completely. After complete cooling, the meat is ready to eat.

If the marinade burns during the cooking process, do not be alarmed: this will not affect the taste. Meat prepared according to this recipe is low in calories: if you do not overdo it with seasonings, it can even be included in the children's menu.

Cooking in a slow cooker

You can diversify your holiday table with pastrami cooked in a slow cooker. This dish looks very appetizing as part of a meat plate.

To prepare a homemade delicacy you will need the following set of products:

• chicken breast - 0.5 kg;
• salt - 40 g;
• ground pepper - 1 tsp;
• water - 1000 ml.

Cooking steps:

1. Dissolve the salt in cold water and place the sirloin there. The fillets should be in the solution for 3 to 24 hours.
2. After the time has passed, the breast should be rolled in pepper.
3. We make a roll from the sirloin and secure it with threads. Let it marinate like this for a couple of hours.
4. Grease the bottom of the multicooker with oil, place the chicken there, and close the lid.
5. We set the maximum temperature, usually 160°C, and forget about the meat for 15 minutes.
6. After the time has passed, leave the pastrami to cool in the slow cooker.

Chilled pastrami should be cut into slices about 1.5 cm thick and served as cold cuts.

With soy sauce

Fragrant and juicy chicken meat prepared according to this recipe is reminiscent of ham.

Ingredients:

• chicken fillet - 300 g;
• milk - 1 glass;
• salt - 1 pinch;
• paprika - 5 g;
• nutmeg - ½ tsp;
• soy sauce - 45 g.

Preparation:

1. The breast is soaked in milk for 2 hours.
2. For the marinade, mix all the remaining ingredients.
3. Remove the chicken from the milk and dry with a paper towel. Combine it with the marinade and leave for 25 minutes.
4. Place the meat pieces together and wrap them with thick thread.
5. Place the pastrami in the oven, preheated to 180°C, for 20 minutes.

Once the pastrami has cooled, you can start eating.

Chicken breast pastrami in a sleeve

You can make delicious and juicy pastrami from chicken breast. This product differs from similar store-bought products in its usefulness. You can independently monitor the quality of the products used and the composition of spices, resulting in a new taste every time.

Products:

• breast - 1 pc.;
• rosemary - 3 sprigs;
• salt - 1 tbsp. l.;
• water - 400 ml;
• juniper, pepper.

Recipe:

1. Combine water with salt and place the fillet there.
2. Mix the spices, roll the meat in them and tie the latter with a roll.
3. Place the meat in a roasting bag and top with rosemary.
4. Place the meat in the oven to bake for 15 minutes.

Don’t take the meat out right away, leave it for a couple of hours so that it soaks in the spices.

Pastrami for those on a diet

Chicken pastrami is a completely dietary dish if prepared according to the correct recipe.

To prepare this dietary treat you will need the following ingredients:

• fillet - 1 pc.;
• mustard - 10 g;
• paprika - 2 tbsp. l.;
• red pepper - 2 g;
• oregano - 5 g;
• olive oil - 30 g;
• water - 0.5 l;
• salt - 25 g.

Preparation:

1. Mix the salt with water and add the breast to the solution.
2. In a separate bowl, mix all the spices; if desired, you can add basil, turmeric or coriander.
3. We take the meat out of the solution and wipe it. Roll in the marinade and leave for a couple of hours.
4. After a couple of hours, place the meat in the oven, which is heated to 250°C. At this high temperature, the breast will cook in 15 minutes.
5. After 2 hours, the pastrami will cool down, after which it will need to be put in the refrigerator. And only after this the dish can be eaten.

The calorie content of this delicacy is only 70 calories per 100 grams.

Recipe for spicy food lovers

Spicy lovers can prepare pastrami using this recipe. They will definitely appreciate this dish.

Ingredients:

• breast - 2 pcs.;
• water - 1 glass;
• honey - 1 tsp;
• salt - 35 g;

  Products:

  • fillet - 0.5 kg;
  • garlic - 3 cloves;
  • vegetable oil - 60 g;
  • salt, spices.

  Preparation:

  1. Combine crushed garlic with spices and oil.
  2. Lubricate the meat with the resulting mixture and let it marinate for 1 hour.
  3. Preheat the oven to 200°C.
  4. Place the meat on a baking sheet and bake. The breast will bake in 15 minutes.
  5. After 4 hours you can open the door. https://www.youtube.com/watch?v=CFqgIXI8jQ4

  Pastrami is a dish that can become a signature dish on a holiday table. There are a lot of options for preparing the delicacy, and they all differ in taste. Prepare several recipes at once to choose the option that suits you. Good luck in your culinary endeavors!

It's hard to resist another piece of chicken pastrami prepared according to this recipe. This is a wonderful appetizer, suitable for both a festive feast and a regular breakfast, and will be an excellent alternative to sausage and other store-bought meat products.

Chicken breast pastrami in the oven, soaked in spices, turns out incredibly tasty and aromatic. It combines at the same time the delicate taste of dietary meat and some piquancy of hot ground pepper and mustard.

Ingredients:

• chicken breast - 1 pc. (about 600-700 g);
• mustard - 1 tbsp. spoon;
• oregano - 2 teaspoons;
• sweet paprika pieces - 2 tbsp. spoons;
• vegetable oil - 1-2 tbsp. spoons;
• ground red pepper (hot) - ¼ teaspoon (more is possible).

For saline solution:

• water - 500 ml;
• fine salt - 1 tbsp. spoon.

Chicken pastrami recipe with photos step by step

How to cook chicken breast pastrami in the oven

1. Remove the skin from the chicken breast. Carefully cut the pulp from the bone and get two pieces of chicken fillet.
   
2. For the saline solution, pour regular drinking water into a large bowl. Add fine salt and mix thoroughly. Place the washed fillets in salted liquid and leave for 2 hours.
   
3. Let's prepare everything you need to coat the chicken meat. Mix oregano, hot ground pepper and pieces of sweet paprika. You can also use dried basil, coriander, turmeric, etc. for the recipe. You can always add or modify the set of spices to suit your personal preferences.
   
4. Add mustard to the mixture of dry spices and add vegetable oil, mix thoroughly.
   
5. Remove the soaked breasts from the saline solution and dry. Carefully rub each fillet with the prepared mustard mixture and place in a baking dish lined with foil. There is no need to additionally salt the chicken meat, since the breasts are already sufficiently saturated with salty liquid.
   
6. Be sure to heat the oven to 250 degrees and only after that send the fillet there. We keep the chicken meat at high temperature for exactly 15 minutes. Then immediately turn off the oven and leave the chicken there for 2 hours. We do not open the door under any circumstances! Chicken breast pastrami will cook in the oven due to residual heat.
   
7. After the specified time, take the finished fillets out of the oven and put them in the refrigerator. After 1-2 hours, cut the already cooled meat with a sharp knife and serve with slices of fresh bread!
   

Chicken pastrami is completely ready! Bon appetit!