In Russian and Ukrainian national cuisine, this dish is quite widespread. It is cooked in one large piece, baked in the oven, oven or in coals (according to some old recipes). This is usually pork. There are analogs of the food in both German and Austrian cuisines. In ancient recipes, boiled pork is prepared from beef. But with the development of pig farming in Russia, bear meat is being replaced by a more affordable one - pork. Most often it is a ham rubbed with spices and salt, without a stone. Sometimes lamb is used as an option.
Why from a bird?
In principle, everyone is used to cooking pork boiled pork. Most likely, the Americans began to make poultry poultry - from Turkey. But even boiled pork from chicken breast, according to the tastes of it, also has the right to exist in the culinary world. Why do many today choose chicken? Firstly, one of the most important factors is accessibility and low cost. After all, pork is more expensive than chicken. But the cooked chicken breast in foil (boiled pork) is no worse than the pork counterpart. The main thing: to cook correctly, observing all the principles of baking this dish. And secondly, for many housewives, the speed of cooking is also important today. After all, pork baked pork is baked for quite a long time, and chicken - once and done! Let us and we try to cook this tasty, fragrant and affordable dish and affordable recipe.
Roasting secrets: chicken breast pork
Preparing this delicacy that can decorate any holiday table is quite simple. As already mentioned, it is important to comply with all preliminary recommendations for the preparation of raw materials, properly process, marinate, preheat the oven to the desired temperature. And then boiled pork from chicken breast, as they say, will cook itself. It remains to time and take out the dish, cool, cut into slices and serve with vegetables and salad.
Ingredients
We will need: three medium breasts of chickens, a little tomato paste, seasonings according to your understanding (use those in the amount you are used to).
Preliminary processing
As a rule, it is almost decisive for the resulting taste of the dish. First, the chicken breasts need to be freed from the skin. For those who love clean fillet: we separate the bone. But many people advise to leave the bone all the same: this is how the meat keeps its shape, and looks interesting in a ready-made form. Then chicken must be thoroughly soaked. This is done in a well-salted marinade. The composition of the marinade can be different: spices and mayonnaise, dark beer and seasonings, vinegar solution with onion, lemon juice diluted with water, or kefir seasoned with herbs. The goal we achieve is important here: the meat should become tender and soft, moderately salty, saturated with seasonings (if the solution for soaking was too salty and pepper, the semi-finished product will need to be washed under running water). Soaked breasts are kept in a cool place for at least two hours (fans of the pickle stand for longer, even to the state of “you can eat raw”). The main thing is that the chicken fillet meat, already soft and tender, is marinated and becomes even better.
Sauce
From tomato paste or ketchup and spices, we create a spicy sauce that needs to be thoroughly grated with prepared meat in advance, and pour the remainder on top onto chicken breasts laid in an appropriate baking dish. The container itself, suitable in size, is pre-rubbed with vegetable oil.
How to bake?
Next, boiled pork from chicken breast is prepared as follows. Preheat the oven to 250 degrees. In the middle on the shelf we put the dishes with the dish. We close and cook for a very short time: ten to fifteen minutes (time depends on the type of oven). Then turn it off and leave it inside to cool.
Recipe of boiled pork in the oven in foil
It is even easier to cook boiled pork in foil. And it comes out juicier, since the liquid does not flow out and does not evaporate, and the breast, as it were, is soaked in its own juices. We leave all preliminary manipulations with the meat the same, but we must bake it a little differently. Recipe of boiled pork in the oven in foil involves the complete wrapping of meat on a baking sheet or in a container. We spread the foil on a baking sheet, spread the breasts and wrap, sticking from the sides so that there are no holes. And in the center of the resulting structure, we pierce with a toothpick several small holes to remove air. This dish is also prepared for about 15 minutes, no more. Then we turn off the oven and leave the boiled pork to cool inside.
Chicken breast boiled pork in a slow cooker
Well, absolutely for the lazy, those who are used to constantly use this magical invention of humanity in the kitchen. Wrap the prepared chicken fillet in foil, put it in a multicooker bowl, pre-oiled. In the "Baking" mode, cook 35 minutes. Turn the chicken meat over and cook another 25 minutes in the same mode. Then cool the meat in the cold and deploy. Bon appetit to all!