Behind the intriguing name “buzhenina” lies a completely familiar baked chicken fillet, which each of us can quickly and easily cook in our own oven. Ready boiled pork home production– a wonderful and healthy alternative store product, which goes perfectly with vegetables and cereals, becoming a universal addition to a day or evening meal.
Chicken breast boiled pork recipe
Ingredients:
- chicken fillet - 2 kg;
- garlic cloves - 5 pcs.;
- grain mustard- 15 g;
- fresh rosemary and sage;
- juice of half a lemon;
- large onion;
- olive oil- 35 ml.
Preparation
Preferably the night before, but you can also a couple of hours before cooking, rub the chicken fillet with a generous portion of salt and freshly ground pepper. Half an hour before baking, remove the meat from the refrigerator, and in the meantime, start kneading a paste from a pinch of leaves fresh rosemary and sage, lemon juice and garlic cloves. Cover the fillet evenly on all sides with the resulting paste, and then wrap it in a sheet of foil.
The fillet should be baked in an oven preheated to 220 degrees for 17 minutes, and then another half hour at 80 degrees, but if you decide to cook boiled pork from chicken breast in a multicooker, then turn on “Baking” for 45 minutes or in accordance with the power of a particular device.
Baked chicken breast in foil
Ingredients:
- chicken fillet - 1.2 kg;
- dried onions and garlic - 3 g each;
- ground cumin - 3 g;
- dried chili - 3 g;
- dried paprika - 5 g;
- oregano - 2 g;
- vegetable oil - 25 ml.
Preparation
Before preparing boiled pork from chicken breast, we take a dry mixture of spices to rub the meat. To prepare it, just combine dried onions with garlic, chili, paprika and oregano, and then pour oil over the spices to form a paste. The resulting slurry should be applied as evenly as possible to the surface of the chicken breast, having previously cleared the latter of films and veins, and also rubbed generously with salt. Before baking, leave the chicken in the refrigerator for a couple of hours to marinate as evenly as possible, then wrap the fillet in foil and place in an oven preheated to 210 degrees for 25 minutes. Finished fillet Cool completely before slicing.
Homemade boiled chicken breast
Ingredients:
- chicken fillet - 1 kg;
- honey - 140 g;
- orange zest;
- Orange fresh- 60 ml;
- apple cider vinegar - 10 ml;
- Provencal herbs - 6 g;
- paprika - 5 g;
- and thyme (fresh) - 5 g each.
Preparation
Prepare honey glaze by mixing honey, Orange juice and zest along with apple cider vinegar And Provencal herbs. For color, add ground paprika to the glaze, and for flavor, add chopped fresh herbs – rosemary and thyme. After cleaning the chicken, rinse and dry it, then rub it with a good pinch of salt and marinate in half the glaze for an hour or two. Place the future boiled pork on a baking sheet and put it in the oven. Chicken fillet should be baked for half an hour at 190 degrees, and every 5 minutes it should be covered with an additional layer honey glaze for a beautiful crust.
Today I have a boiled pork recipe for you. It is usually made with beef or lean pork, but I made it with chicken breast. I liked the taste, it turned out almost dietary. I will be very glad if the recipe is useful to you.
1. Chicken breast meat on the bone - 1 pc. (700-800 gr)
2.Carrots - 1 pc.
3. Garlic - 4 cloves (large).
For the marinade:
1.Vegetable oil - 1 tablespoon.
2. Soy sauce - 2 tablespoons.
3. Juice of half a small lemon.
4.Fresh grated ginger - 1 teaspoon.
5.Mixture of peppers (miller), salt, bay leaf - to taste.
Take a chicken breast on the bone. Carefully cut the fillet.
Let's prepare the marinade.
Cut the carrots into long strips and the garlic into cubes.
Let's stuff the fillet. Using a knife, we make a puncture along the entire piece and insert a piece of carrot (and so on in several places).
Stuffed with garlic. Using a knife, make cuts at an angle across the entire surface of the meat and insert pieces of garlic there. We do the same with the second piece.
Now we place the meat in the marinade,Lubricate well on all sides. Turn the meat cut side down, add pieces of garlic, pieces of bay leaf, Press the top with a small plate and close with a lid. Let's put it in the refrigerator overnight.
We take the meat out of the refrigerator in the morning. Take a piece of parchment and moisten it lightly with water and vegetable oil. The parchment will adhere better to the meat. Lay out the fillet.
Pack the meat tightly.
Secure with threads.
Wrap in foil, place on a baking sheet and place in an oven preheated to 170 degrees for 40 minutes. After baking, remove from the oven and let cool in foil. Then we unfold it. We take dry parchment, wrap the fillet and let it ripen in the refrigerator for 5-6 hours, or better yet a day. If desired, you can grease the boiled pork with adjika. Enjoy your meal!
Baked chicken breast, cooked with your own hands, will be an excellent alternative to store-bought sausages. It is not difficult to prepare, and you can be absolutely confident in the quality of such a product. For the filling, use your favorite vegetables, eggs or mushrooms. In general, choose the recipe to your taste.
The easiest chicken pork recipe
IN classic version boiled chicken breast baked in the oven. But we'll start from the very beginning simple recipe and cook chicken roll. Tip: for this dish it is better to choose a chilled breast.
Compound:
- 1 kg chicken breast;
- 2-3 garlic cloves;
- 25 g gelatin;
- fresh herbs to taste;
- blend of seasonings and spices;
- salt.
Preparation:
- We wash and dry the breast.
- On the table we unroll the film for food products.
- Cut the chicken meat into thin slices and place on film. It is better to distribute the meat overlapping in a herringbone pattern, and then the roll will not fall apart during heat treatment.
- Sprinkle the meat with dry gelatin.
- We wash the greens, chop them and place them on the meat.
- We clean the garlic cloves and squeeze them through a press. Spread the garlic mixture over the breast. Salt and season with spices.
- We form a roll and then wrap it in cling film. Make at least six layers.
- Place the sausage in the pan and pour cold water so that it covers the roll by two or three fingers, and place it on the stove.
- Cook the boiled pork for an hour on a medium burner.
- Transfer the finished roll to a plate, cool and keep in the refrigerator until the gelatin has completely hardened.
Baked boiled pork is the perfect breakfast or snack
Now let’s complicate the task a little and prepare a delicious meatloaf in the oven. You can bake boiled pork from chicken breast in foil or a sleeve. Choose any option. The filling will be quail eggs, but you can safely replace them with chicken ones.
Compound:
- 1 chicken breast;
- 5 quail eggs;
- 2 tbsp. l. sour cream;
- salt;
- ground black pepper.
Preparation:
- Wash and dry the breast, cut into two parts.
- Now, perhaps, the most difficult stage - we need to beat the meat thinly. Wrap it in cling film so that the pieces don’t fly all over the kitchen, and give it a good whirl with a hammer.
- Boil the eggs, cool and peel. Since they are small, we won't cut them.
- Lay out the chicken meat evenly, salt it and season with pepper. Then lay out the quail eggs.
- Carefully form a roll and tie it with thread. You can also use toothpicks.
- Grease the roll on all sides with sour cream and place in a baking sleeve.
- Bake boiled pork in the oven at 180 degrees for 30-35 minutes.
- We remove the finished boiled pork from the threads, cut it and serve it to the table.
Multicooker to the rescue
Are you planning a celebration? Baked chicken breast in a slow cooker can be a real highlight of your holiday menu. Mushrooms, cheese, prunes, chicken and citrus fruits - what could be better?
Compound:
- 3 chicken breasts;
- 250 g fresh mushrooms;
- carrot;
- bulb;
- 200 g cheese;
- 50 g prunes;
- fresh herbs;
- 3 tbsp. l. ground tangerine peel;
- 3 tbsp. l. paprika;
- 1 tsp. red pepper;
- 1 tsp. ground black pepper;
- 1 tsp. allspice;
- salt;
- refined vegetable oil.
Preparation:
- Let's prepare the ingredients. Wash and dry the breasts. Peel the mushrooms, carrots and onions and cut them into cubes.
- Fry mushrooms and vegetables in vegetable oil.
- In a separate container, mix chopped tangerine zest with peppers and paprika.
- We beat the breast and roll it in spices so that there are no gaps left in the meat.
- Let's leave the meat to saturate itself with spices, and for now let's do the herbs. Let's wash it and chop it.
- Cut the prunes and combine with herbs.
- Grate the cheese coarsely.
- Place chicken on cling film.
- Distribute the greens with prunes and grated cheese in the middle of the breast.
- Then add mushrooms, carrots and onions.
- We form a roll from the breast, wrap it tightly with film several times and secure the edges. It is important that liquid does not leak inside.
- Pour water into the multi-bowl and set the “Cooking” or “Multi-cook” program.
- When the liquid reaches a boil, carefully lower the sausages into it.
- At the sound signal, we do not rush to take out the rolls, but leave them until they have cooled completely.
- Then place the boiled pork in the refrigerator for at least three hours.
- Now you can remove the film and serve chicken boiled pork to the table.
If you don’t have time to spend a lot of time messing around in the kitchen, try this recipe. Minimum ingredients and time, maximum gastronomic pleasure!
Compound:
- 0.5 kg chicken breast;
- 2 tomatoes;
- 50 g butter;
- 2 tsp. lemon pepper (seasoning);
- 2 tsp. coriander;
- salt.
Preparation:
- Combine coriander and lemon pepper in a separate bowl and mix.
- We wash the breast and beat the meat with a hammer using the already known method.
- Wash the tomatoes, dry them and cut them into four parts.
- Roll the meat in a mixture of spices and salt.
- Spread food wrap and place meat on top.
- On top of the breast, place tomatoes and pieces of butter on one edge.
- With help cling film We form a sausage, twisting it tightly.
- We pinch the edges of the film with clamps or tie them with threads.
- Place the boiled pork in boiling water and cook for twenty minutes.
- Do not remove the finished roll from the water until it has cooled.
In Russian and Ukrainian national cuisine This dish has become quite widespread. It is prepared by one big piece, baking in a stove, oven or coals (according to some old recipes). As a rule, it is pork. There are analogues of the dish in both German and ancient times, prepared from bear meat. But with the development of pig farming in Russia, bear meat is being replaced by more affordable pork. Most often it is a ham rubbed with spices and salt, without a bone. Sometimes lamb is also used as an option.
Why from poultry?
In principle, everyone is used to cooking boiled pork. The Americans were most likely the first to make poultry meat from turkey. But boiled chicken breast, according to reviews from those who have tried it, also has a right to exist in the culinary world. Why do many people choose chicken today? Firstly, one of the most important factors is accessibility and low cost. After all, pork is more expensive than chicken. But cooked chicken breast is no worse than its pork counterpart. The main thing: prepare it correctly, observing all the principles of baking this dish. And secondly, for many housewives today, speed of preparation is also important. After all, pork boiled pork bakes for quite a long time, and chicken - once and done! Let's try to prepare this tasty, aromatic and affordable dish in terms of price and complexity of the recipe.
Baking secrets: boiled chicken breast
Prepare this delicacy that can decorate any festive table, quite simple. As already mentioned, it is important to follow all preliminary recommendations for preparing raw materials, properly process, marinate, and preheat the oven to the desired temperature. And then the boiled chicken breast, as they say, will cook itself. All you have to do is time it and take out the dish, cool it, cut it into pieces and serve with vegetables and salad.
Ingredients
We will need: three medium chicken breasts, a little tomato paste, seasonings of your choice (use those and in the quantities you are used to).
Preliminary processing
As a rule, it is almost decisive for the resulting taste of the dish. First, chicken breasts need to be skinned. For those who like clean fillets: we also separate the bone. But many people advise leaving the bone: this way the meat keeps its shape and looks interesting when it’s ready. Then you need to soak it thoroughly. This is done in a well-salted marinade. The composition of the marinade itself can be different: spices and mayonnaise, and seasonings, a vinegar solution with onions, diluted with water, or kefir seasoned with herbs. The goal we achieve is important here: the meat should become tender and soft, moderately salted, soaked in 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). We keep the soaked breasts in a cool place for at least two hours (fans of pickling keep them longer, right up to the point of “you can eat them 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 make spicy sauce, which you need to thoroughly grate the meat prepared in advance, and pour the rest on top of the chicken breasts, placed in the appropriate baking dish. We first rub the container itself, suitable in size, with vegetable oil.
How to bake?
Next, boiled chicken breast is prepared as follows. Preheat the oven to 250 degrees. We place the dishes with the dish in the middle on the shelf. Close and cook for just a short time: ten to fifteen minutes (time depends on the type of oven). Then turn it off and leave it inside until it cools.
Recipe in foil
It’s even easier to cook boiled pork in foil. And it comes out juicier, since the liquid does not flow out or evaporate, and the breast is, as it were, soaked own juices. We leave all the preliminary manipulations with the meat the same, but we need to bake it a little differently. The recipe for boiled pork in the oven in foil involves completely wrapping the meat on a baking sheet or in a container. Spread the foil on a baking sheet, lay out the breasts and wrap them, tucking them in at the sides so that there are no holes. And in the center of the resulting structure, we pierce several small holes with a toothpick to remove air. This dish also takes about 15 minutes to prepare, no more. Then turn off the oven and leave the boiled pork to cool inside.
Baked chicken breast in a slow cooker
Well, absolutely for the lazy, those who are used to constantly using this magical invention of mankind in the kitchen. Wrap the prepared chicken fillet in foil and place it in a multicooker bowl, pre-greased with oil. Cook in the “Baking” mode for 35 minutes. Turn the chicken meat over and cook for another 25 minutes in the same mode. Then cool the meat in the cold and unwrap it. Bon appetit everyone!
Buzhenina is considered one of the few dishes that are equally appropriate on... family dinner, and at a dinner party. She's getting ready from various types meat soaked spicy spices and aromatic herbs. In today's article we will tell you how to make boiled pork from chicken breast.
Option with milk
Using the method described below, you can relatively quickly and easily prepare a juicy and tender delicacy that you would not be ashamed to treat to your dear guests. The process itself does not take too much time and does not require specific culinary skills. In addition, this recipe involves the use of a slow cooker, which allows you to minimize the effort. To make boiled pork from chicken breast, you will need:
- A liter of cow's milk.
- A couple of chicken fillets.
- Sea salt, aromatic herbs and spices.
Since we are preparing pork from boiled pork, all the ingredients need to be placed in it. To begin with, milk and two tablespoons are placed in the bowl of the device. sea salt. Bring all this to a boil, add chicken, and after five minutes turn on the heating mode and wait about two hours. After this time, the meat is carefully removed from the multicooker, dried and sprinkled with a breading made from aromatic herbs and spices.
Option with honey
This recipe will surely interest lovers of savory, moderately spicy meat dishes. Using it you can very quickly and without much hassle make delicious boiled pork from chicken breast, which has a light honey aroma and beautiful golden brown crust. To prepare such a treat you will need:
- Half a kilo chicken fillet.
- A full tablespoon of natural honey.
- 3 cloves of garlic.
- A couple of tablespoons of soy sauce.
- A mixture of black, red and white peppers.
- A couple of tablespoons of chili sauce.
- Rosemary, curry, basil and salt.
Before cooking boiled chicken breast in foil, the meat is washed, thoroughly dried and rubbed with spices. Then small cuts are made in the fillet and stuffed with pieces of garlic. The meat prepared in this way is marinated in a mixture of honey and two types of sauce. No earlier than two hours later, the fillet is placed in foil, poured with the remaining aromatic liquid and sent to the oven. It is cooked at one hundred and seventy degrees for about thirty minutes. Then carefully open the foil and let the chicken brown slightly.
Diet option
We draw your attention to one more simple recipe, which will certainly be appreciated by young ladies who watch their figure. Using it you can very quickly prepare low-calorie and incredibly delicious boiled pork from chicken breast. Before starting the process, see if you have on hand:
- 3 chicken breasts.
- A teaspoon each of coriander, black pepper and paprika.
- Salt.
- A couple of tablespoons vegetable oil.
First of all, dissolve a tablespoon of salt in a liter of water and immerse the chicken fillet in it. All this is put in the refrigerator for at least a day. After twenty-four hours, the meat is removed from the brine and rubbed with a mixture of vegetable oil and spices. After some time, the marinated chicken is sent to the multicooker bowl. The device is covered with a lid and left to operate in the “Steam” mode. After an hour, the meat is carefully turned over to the other side and cooked for another thirty minutes.
Option with carrots
This time we will tell you how to cook boiled pork from chicken breast without first soaking it in a marinade. IN in this case you will need:
- 500 grams of chicken fillet.
- Large carrot.
- A couple of cloves of garlic.
- Salt and aromatic spices.
Small cuts are made in the washed and dried fillet and pieces of carrots and garlic slices are placed in them. The meat prepared in this way is rubbed on all sides with salt and seasonings, and then tied with thread and wrapped in several layers of foil. Cook at a temperature of one hundred and seventy degrees, about forty minutes.
