Pastrami chicken breast
Many of those who somehow knows and loves to cook (and not just something from concentrates and semi-finished products), often with fear and distrust relate to all kinds of sausage. And when you find a recipe that allows you to somehow move away from this "quick Breakfast" toward natural, but at the same time – delicious food, very quickly goes to the kitchen to repeat it and try out.
So did I, when I came across a small little note, telling about very quickly and without any hassle to prepare the tastiest pastrami chicken breast. As well as two chilled chicken breast, with a total weight of just over five hundred grams I had in the fridge
Now turn on 250 degrees to warm up the oven. Both Breasts more tightly wound twine. Foil (cold baking sheet guaranteed to take the heat, and previously warmed – tender meat exactly cleave) make a box, put chicken in it with spices,
and 20 minutes bake on the middle shelf. But after this time do not rush to take out even a semi-pastrami chicken, it needs stay in the oven. And this is a minimum of six ... eight hours. Therefore, the ideal option – cook it in the evening
in the morning you get a great dish. Which will be equally delicious and with a sliice or on bread as a sandwich, and just by itself. Although when you remove the thread, don't forget to shake it from the remains of spices: we do not need it anymore.
Although this dish has a minus – Pastrami chicken breast ends very quickly. So the experience will be repeated againvery soon. And the rest – Bon appétit. Read our recipe How to make salted fish for breacfast.