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

In Russian and Ukrainian national cuisine thisthe dish has become quite widespread. It is prepared in one large piece, baking in a stove, oven or in coals (according to some old recipes). As a rule, it's pork. Analogies of food are 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 used to preparing a boiled porkpork. 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. After all, pork costs more than chicken. But the cooked chicken breast in 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.

Secrets of baking: cold-boiled chicken breast

To cook this delicacy, which can decorate anyholiday table, quite simply. 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 cook itself. It will be time 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 a determiningvalue for the resulting taste of the dish. At first, the chicken breasts should be freed from the skin. 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 seasonings, 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 salty, 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). Soaked breasts are kept in a cool place for at least two hours (fans marinovki endure longer, as much as to the state of "you can be raw"). The main thing is that the meat of the fillet of chickens, already soft and tender, gets deceived and becomes even better.

Sauce

From tomato paste or ketchup and spices we constructspicy sauce, which you need to thoroughly grate the 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 pork is cookedin the following way. Oven reheat to 250 degrees. In the middle of 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 it off and leave it inside until it cools down.

Recipe for boiled pork in the oven in foil

It is even easier to cook the boiled pork in foil. And it comes out juicier, because 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 usedto constantly use in the kitchen this magical 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. Enjoy your appetite!