How to cook chicken breast pork. Chicken breast boiled pork technology

In Russian and Ukrainian national cuisine this dish became quite widespread. It is prepared in one large piece, baked in an oven, oven or in coals (according to some old recipes). As a rule, this is pork. There are analogs of food in German, and in the old ones it is prepared from bear meat. But with the development of pig breeding in Russia, bear meat is being replaced by a more affordable one - pork. Most often it is a pitted ham rubbed with spices and salt. Sometimes lamb is also used as an option.

Why bird?

In principle, everyone is used to cooking pork pork. Poultry boiled pork was probably the first to be made by the Americans - from turkey. But also boiled pork from chicken breast, according to the reviews of those who have tried it, also has a right to exist in the culinary world. Why do many people choose chicken today? First, one of the most important factors is affordability and cheapness. After all, pork is more expensive than chicken. But cooked chicken breast is no worse than a pork counterpart. The main thing is to cook it correctly, observing all the principles of baking this dish. And secondly, for many housewives today, the speed of cooking is also important. After all, pork boiled pork is baked for quite a long time, and chicken is done! Let us and you and I try to cook this tasty, aromatic and affordable dish and the complexity of the recipe.

Baking Secrets: Chicken Breast Pork

Prepare this delicacy that can decorate any festive table is simple enough. 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 the chicken breast boiled pork, as they say, will be cooked by itself. It remains to time the time and take out the dish, cool, cut into pieces and serve with vegetables and salad.

Ingredients

We need: three medium chicken breasts, a little tomato paste, seasonings of your choice (use those in such quantity that 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 skinned. For those who love clean fillets: separate the bone as well. But many advise to leave the bone nevertheless: this is how the meat keeps its shape, and it looks interesting in its finished form. Then you need to soak well. This is done in a well-salted marinade. The composition of the marinade itself may be different: spices and mayonnaise, and seasonings, vinegar solution with onion, diluted with water, or kefir, seasoned with herbs. The goal we achieve is important here: the meat should become tender and soft, moderately salty, soaked in seasonings (if the soaking solution was too salty and peppery, the semi-finished product for further use will need to be rinsed under running water). We keep the soaked breasts in a cool place for at least two hours (fans of the pickle can stand it longer, right up to the state “you can eat it raw”). The main thing is that the chicken fillet meat, which is already soft and tender, is marinated and becomes even better.

Sauce

From tomato paste or we construct ketchup and spices spicy sauce, who need to thoroughly grate the meat prepared in advance, and spill the rest on top of the chicken breasts, placed in a suitable baking dish. The container itself, suitable in size, is pre-rubbed with vegetable oil.

How to bake?

Next, chicken breast pork is prepared as follows. Preheat the oven to 250 degrees. Put the dishes with the dish in the middle on the shelf. We close and cook for a very short time: ten to fifteen minutes (the time depends on the type of oven). Then turn it off and leave it inside until it cools.

Recipe 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 is, as it were, soaked own juices... We leave all the preliminary manipulations with the meat the same, but you need to bake 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, tucking in from the sides so that there are no holes. And in the center of the resulting structure, we pierce several small holes with a toothpick for air exhaust. This dish is also prepared for 15 minutes, no more. Then turn off the oven and leave the boiled pork to cool inside.

Chicken breast pork in a slow cooker

Well, absolutely for the lazy, those who are used to constantly using this magical invention of mankind in the kitchen. Prepared chicken fillet wrap in foil, put in a multicooker bowl, pre-oiled. Cooking on the "Baking" mode for 35 minutes. Turn over the chicken meat and cook for another 25 minutes on the same mode. Then cool the meat in the cold and unfold. Bon appetit, everyone!

Boiled pork is considered a truly Russian dish. The process of cooking boiled pork is not complicated, like everything ingenious. And what could be better than a fresh, deliciously cooked, whole piece of meat? No preservatives or flavor enhancers, no unnatural ingredients.

Most often, boiled pork is prepared from pork meat... But sometimes it can be replaced with turkey or chicken. Chicken boiled pork is less caloric, contains less fat, is a dietary and light product. Having prepared a delicacy with your own hands, you will be sure of the quality of the dish.

Homemade pork pork

Recipe composition:

• pork neck- 2 kg,
• salt,
• pepper,
• garlic - 1 head,
• bay leaf - a few leaves,
• sour kvass - ½ l,
• olive oil - 2 tablespoons l,
• sleeve for baking.

Preparation:

1. Season the meat with salt and pepper to your liking. Lash with garlic. To do this, the cloves of garlic are cut in half lengthwise, and deep cuts are made in the meat with a sharp small knife, into which pieces of garlic are inserted deeper.

Important! If the piece of meat is very thick, then for a good salting it can be filled with saline through a syringe.

1. After scaling with garlic, put the meat in sour kvass and marinate overnight.
2. After marinating, remove the meat from the kvass, grate well with a mixture of olive oil, ground bay leaf, black pepper and salt.
3. Place the fragrant meat in the sleeve, fasten with clips on both sides. For steam to escape, make a notch at the top with a sharp knife.
4. Place in a cold oven. Set the temperature to 180⁰С and bake for 2 hours. Cool the boiled pork. It is now ready to serve.

Homemade chicken pork

Recipe composition:

• chicken fillet - 500 g,
• garlic - 1 head,
• bay leaf - 3 pcs,
• gelatin - 3 tsp,
• any favorite spices for chicken (black pepper, black allspice, hops-suneli, oregano, Italian herbs, rosemary, curry, ground paprika) and salt to taste,
• French mustard - 2 tbsp l,
• carrots - 2 pcs,
• water - 5-6 tbsp. l,
• culinary foil.

Preparation:

1. Soak gelatin in water.
2. Clean the chicken fillet from excess fat and films. Cut each piece across into 2 plates, each of which should be beaten off a little.
3. Cut the pre-peeled carrots into long longitudinal strips.
4. Peel the garlic and cut into thin slices.
5. When the gelatin is swollen, heat it a little over a fire, add French mustard to the gelatin and mix well.
6. Salt the fillet plates and spread well with a mixture of gelatin and mustard.
7. Now you need to collect the boiled pork beautifully. For this, chicken fillet plates are stacked in layers on a double layer of culinary foil.

Important! Note that the foil should be on the shiny side of the meat. This is the reflective side, it will provide the meat with the correct temperature during baking.

1. Place carrot straws and chopped garlic between the layers. The whole stack of fillets should be well sprinkled with spices and bay leaves. Wrap well in foil without gaps.
2. Preheat the oven to 180⁰С. Put the boiled pork in the oven for 1 hour.
3. After the time has elapsed, the foil unfolds on top, and the meat is baked for another quarter of an hour.

Important! It is better to cut the chicken pork after cooling in order to maintain its integral shape.

Pork pork will be a gorgeous snack for beer. Friends with boiled pork and red wine. It does not need to be refrigerated before use. This way the taste of red wine is revealed better. A wonderful ensemble of boiled pork is made up with pickles. Very beneficial taste of boiled pork is emphasized by Russian spicy mustard or juicy horseradish.

Bon Appetit!

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Today I have a boiled pork recipe for you. Usually it is made from beef or lean pork, and I made it from chicken breast. I liked the taste, it turned out to be almost dietary. I would be very glad if the recipe is useful to you.

1. Chicken breast meat on 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.A mixture of peppers (mill), salt, bay leaf - to taste.

We take chicken breast on the bone. Cut off the fillets carefully.

Let's prepare the marinade.

Cut carrots into long strips, garlic into cubes.

We stuff the fillet. With a knife we ​​make a puncture along the entire piece and stick a piece of carrot (and so on in several places).

We sprinkle with garlic. On the entire surface of the meat, we make cuts at an angle with a knife and insert pieces of garlic there. We do the same with the second piece.

Now we put the meat in the marinade,grease well on all sides. Turn the meat cut down, add pieces of garlic, pieces of bay leaf, with press the top with a small plate and close the lid. Put it in the refrigerator overnight.

We get the meat out of the refrigerator in the morning. Take a piece of parchment, moisten it lightly with water and vegetable oil. The parchment will adhere better to the meat. We spread the fillet.

Pack the meat tightly.

Fix with threads.

Wrap in foil, put on a baking sheet and send to an oven heated to 170 degrees for 40 minutes. After baking, take it out of the oven and let it cool in foil. Then we expand. We take dry parchment, wrap the fillet and let it ripen in the refrigerator for 5-6 hours, or preferably a day. Optionally, you can grease the boiled pork with adjika. Enjoy your meal!

You can prepare for the festive table delicious boiled pork prepared according to the recipes in this article.

A dish such as boiled pork is very common in Slavic cuisine. In the original, it represents big piece whole baked ham lamb. Less commonly, you can find recipes for baking other types of meat, for example, pork, beef and even bear meat (this was the case in Russia before people actively began to breed pigs).

Analogues of the Russian dish "boiled pork" exist all over the world: in Austrian, German, French, Spanish, Finnish cuisine. Modern boiled pork can be made even from lean turkey and chicken, the main thing is follow all the rules for marinating and maintaining meat in the oven.

Beef pork in mustard sauce:

• Meat (beef) - 1 kg (flesh without veins)
• Garlic - 4 cloves (as much as possible, to taste)
• Mustard - 1 tablespoon (medium hot)
• Salt - 1 tablespoon (give preference to sea ​​salt: it is healthier and less salty).
• Pepper mix to taste
• Oregano - 0.5 tsp (exclude if you don't like)
• Vegetable oil - 1.5 tsp

Preparation:

• Wash the meat under running water and pat dry with paper towels.
• Beef is soft enough meat, it should not be stuffed - this way you can break its structure. A neat piece can be pickled and simply baked.
• Take salt and rub a piece of meat by hand. Do not be afraid to oversalt, because this is just a crust. The middle will be tender and lean.
• After the salt, rub the meat with the pepper and oregano mixture.
• Mix the mustard with vegetable oil and squeeze the garlic into it. The resulting marinade should be thoroughly coated on the meat and left to marinate for 40 minutes.
• The oven should be preheated to 200 degrees in advance, no more.
• Wrap the meat in food foil... He should be in the oven for exactly one hour.
• After that, take out the meat, open the foil and send it back to the oven to bake the crust.
• Remove the meat after 20 minutes. Wrap it gently back in foil and leave to cool.
• Ready cooled boiled pork can be cut into slices. The hot dish is delicious too.

Beef pork

Pork pork with garlic:

You will need:

• Meat - 1 kg (pork neck)
• Garlic - a few cloves
• Carrots - 1 pc. (small or half medium)
• Paprika - 0.5 tsp (dry, seasoning)
• Pepper mix to taste
• Salt to taste
• Honey - 1 tsp (any: natural or artificial)
• Mustard - 1 tsp (French or the most common)
• Vegetable oil - 1 tablespoon (any)
• Sesame seeds - 1 pack of seeds (approx. 50 g)

Preparation:

• A piece of meat should be washed and dried, remove excess streaks and fat.
• Sprinkle the pork with salt and pepper, paprika
• Use a thin knife to make many piercing holes in the meat.
• In each hole it is necessary to stuff carrots and garlic (pre-cut into cubes).
• Prepare a mustard and honey marinade, add 1 tablespoon to it. vegetable oil.
• Spread the marinade on the meat
• Dip it in sesame
• Wrap the piece in cling foil.
• Send a piece of meat to the oven on a baking sheet or grid.
• The boiled pork should be baked for about 1.5 hours, the temperature should not exceed 190 degrees.
• After an hour, open the foil and keep the meat in this state in the oven for half an hour.

Pork boiled pork

How to cook juicy boiled pork in a slow cooker?

If you do not have an oven, or are simply afraid to overexpose, as well as overdry the meat, do not be upset. It is quite possible to cook juicy boiled pork in a slow cooker. To do this, you need to choose a fatty piece of meat, such as pork leg or neck. If you like lean meat, then even chicken or turkey fillets in a multicooker can turn out delicious and appetizing.

You will need:

• Pork neck - 1 kg (or any other fatty meat)
• Garlic - small head
• Carrot - 1 pc, small
• Salt, pepper mix to taste
• Honey - 1 tsp
• Vegetable oil - 1. tsp.
• Soy sauce - 1 tsp

Preparation:

• Wash and dry the meat, remove streaks
• Peel carrots and garlic, cut into cubes
• The meat should be pierced from all sides with a knife and pieces of carrot and garlic should be inserted into the holes.
• If a piece of meat is not very even, after stuffing it can be wrapped with culinary thread. So you ask him beautiful shape, which will remain after baking.
• Prepare the marinade: honey, soy sauce, oil. Spread the marinade on the meat and send it to the slow cooker.
• The boiled pork should be cooked for two hours in the "Baking" or "Baking" mode. Every half hour you need to open the multicooker and turn the meat on the other side.

Pork from a multicooker

How to cook homemade boiled pork in a sleeve?

The sleeve is a very useful culinary device. When baked in a sleeve, the meat turns out to be especially juicy and soft, as it does not release its moisture. Meat in the sleeve, even the leanest, will never come out dry.

You will need:

• Meat - 1 kg (pork or beef pulp)
• Carrots - 1 pc. (petite)
• Garlic - 1 head (small or half large).
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons (any can be used).
• Mustard - 1 tablespoon (french)
• Nutmeg - 0.5 tsp
• Paprika - 0.5 tsp

Preparation:

• The meat is washed, dried and pierced with a knife.
• The holes in the meat are stuffed with carrots and garlic.
• The meat should be tied with a thread so that it takes on a beautiful, even shape.
• Rub the meat with salt and pepper mixture
• Prepare the marinade: soy sauce, butter, mustard, paprika, nutmeg. Grate the meat with the marinade and let it “soak in the marinade” for half an hour.
• Put the meat in your sleeve. If there is a marinade left, you can also pour it into the sleeve.
• Place the meat on a baking sheet in the oven. Pork in the sleeve should be baked for 1.5 hours at a temperature of 190 degrees. After cooking, remove the meat from the sleeve. Send it to the oven for another 10-15 minutes to form a crust.

Pork in the sleeve

Delicious turkey pork recipe

Turkey fillet is a very tender and tasty meat. It is much juicier and softer than meat Chicken. That is why turkey is perfect for making boiled pork. For a nice baked bite, you need one turkey breast (it is large enough).

You will need:

• Turkey breast - 1pc (about 1 kg)
• Carrots - half a small carrot
• Garlic - 4 cloves
• Salt - 0.5 tablespoons
• A mixture of peppers - 0.5 tbsp.
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• A mixture of Italian herbs (seasoning).

Preparation:

• The meat should be pierced with a knife and stuffed with carrots and garlic. Dip the garlic in salt before adding it.
• Wrap the stuffed meat with culinary thread so that it takes a beautiful shape.
• Prepare the marinade: oil, soy sauce, spices
• Let the meat marinate for one or two hours.
• Then send it to the oven.
• The turkey should be baked at 180 degrees for about an hour.
• If cooking in a deck, sprinkle over the bite with juice that will flow from the meat or the rest of the marinade. This will keep the meat from drying out.

IMPORTANT: The turkey is perfect for baking in foil or sleeve.

Turkey boiled pork

Recipe for delicious chicken breast pork

For those who adhere to dietary and sports nutrition, it will be useful to know that boiled pork at home can be prepared not only from fatty meat, but also from lean chicken fillet.

You will need:

• Chicken fillet - 1 double breast
• Sea salt - 1 tablespoon no slide, large
• Pepper mix to taste
• Paprika to taste
• Oregano - to taste
• Dried basil - to taste
• Soy sauce - 2 tablespoons
• Honey - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Mustard - 1 tsp
• Sesame seeds - a handful (about 20-30 g)

Preparation:

• Double breasts need to be washed and dried
• All excess veins and films should be removed from the fillet.
• The fillet from the inside (one side of the breast) is pierced with a knife and a piece of carrot and garlic is inserted into each hole.
• The fillet is folded in a booklet. It should be wrapped with culinary thread so that a beautifully shaped piece of meat is obtained.
• Prepare the marinade: Combine soy sauce, vegetable oil, honey and mustard.
• Brush the fillet with salt and pepper, marinate for an hour.
• After that, the fillet should be wrapped in foil or tucked into a culinary sleeve, previously rolled in sesame seeds.
• Fillets should be baked for up to an hour at a low temperature (no more than 180).
• After that, the fillet is taken out of the foil (sleeve) and baked for another ten minutes to form a crust.
• The finished fillet is cooled and cut into slices.

Chicken fillet pork

Boiled pork: a recipe

Boiled pork - very tasty and juicy dish... Of course, it is different from baked meat, but it is by no means worse! For boiled pork, you should choose the fatty part: pork neck or flank.

You will need:

• Meat - 1 kg
• Carrots - 1 pc. (petite)
• Garlic - a few cloves
• Salt and pepper to taste

Preparation:

• The piece of meat is washed out and dried
• After that, the meat is abundantly pierced with a knife and a piece of carrot or garlic with salt is inserted into each hole.
• The stuffed meat is wrapped with thread so that a beautiful oval shape is obtained.
• The meat is wrapped in a simple food plastic bag, tied tightly. After that, you should put on and tie another bag.
• The meat is placed in a saucepan and filled with water. Put on fire.
• Wait for the water to boil and reduce the heat. It takes an hour to cook the meat over low heat (in some cases it takes one and a half).
• Set aside the boiled pork to cool. Only remove the polyethylene from the cooled meat. Cut the boiled pork into slices before serving.

Boiled pork

Pork in onion skins: recipe

Onion skins can give meat a beautiful golden color and spicy flavor.

You will need:

• Meat - 1 kg (neck, ham or "apple")
• Garlic - 1 head (not very large)
• Rosemary - to taste (one or two sprigs)
• Prunes - 20 g
• Salt and pepper mix to taste
• Onion peel

Preparation:

• The meat should be washed, dried and all veins, pits and inedible parts removed from it.
• The meat is pierced with a knife and plentifully stuffed with garlic (cut the slices into two or four parts).
• Tie the meat with cooking string to keep it nice and tidy.
• Place the meat in a saucepan and add water. The pot should be large enough to cover the meat by 1 cm.
• Put in the water onion skins and rosemary, season with plenty of salt. Do not be afraid to oversalt, the meat will not take excess salt.
• Light a fire and wait until the water boils completely. After that, reduce it and cook the meat over low heat for 2 hours. After one hour of cooking, turn the meat over to the other side.

Pork in onion skins

Marinade for boiled pork: recipe

Acetic marinade:

• Water - 1 liter. (cold, peeled)
• Salt - 1 tablespoon (large, sea)
• Vinegar - 1 tablespoon (dining room)
• A mixture of peppers - 1 tbsp.
• Bay leaf - 2 leaves
• Pepper peas - 5 pcs.
• Nutmeg - 0.5 tbsp

Wine marinade:

• Wine - 1 glass (red, dry)
• Garlic - 5 cloves (squeeze out)
• Oil - 1 tablespoon (any lean)
• Mustard - 1 tablespoon (any)
• Coriander - 1 tsp
• Salt to taste

Mustard marinade:

• Mustard - 1 tablespoon
• Soy sauce - 3 tablespoons
• Garlic - 3 cloves (squeeze out)
• Salt, pepper mix to taste

Video: "The best recipes for boiled pork"

Pork is considered one of the few dishes that are equally appropriate for family dinner, and at a dinner party. It is made from various types of meat, soaked in spices and aromatic herbs. In today's article, we will tell you how to make chicken breast pork.

Milk option

Using the method described below, you can relatively quickly and easily prepare a juicy and delicate delicacy that you are not ashamed to treat dear guests. The process itself does not take too much time and does not require specific culinary skills. Besides this recipe involves the use of a multicooker, which allows you to minimize the effort. To make chicken breast pork, you will need:

• A liter of cow's milk.
• A pair of chicken fillets.
• Sea salt, aromatic herbs and spices.

Since we are preparing chicken breast pork in a multicooker, all the ingredients must be put into it. To begin with, milk and two tablespoons of sea salt are sent to the bowl of the device. All this is brought to a boil, the chicken is added there, and after five minutes they 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 breading made from fragrant herbs and spices.

Option with honey

This recipe will certainly interest lovers of savory, moderately spicy meat dishes... Using it, you can very quickly and without much hassle make delicious chicken breast pork, which has a light honey aroma and beautiful golden brown... To prepare such a treat, you will need:

• A pound of 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 chicken breast pork in foil, the meat is washed, dried thoroughly and rubbed with spices. Then small cuts are made in the fillets and stuffed with pieces of garlic. The meat prepared in this way is marinated in a mixture of honey and two types of sauce. Not earlier than two hours later, the fillets are placed in foil, poured over with the remaining fragrant 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 lightly brown.

Diet option

We draw your attention to another simple recipe, which will surely be appreciated by young ladies watching their figure. Using it, you can very quickly cook a low-calorie and incredibly tasty pork from chicken breast. Before starting the process, see if you have on hand:

• 3 chicken breasts.
• A teaspoon of coriander, black pepper and paprika.
• Salt.
• A couple of tablespoons of vegetable oil.

First of all, a tablespoon of salt is dissolved in a liter of water and the chicken fillet is immersed there. All this is put into the refrigerator for at least a day. Twenty-four hours later, the meat is removed from the brine and rubbed with a mixture of vegetable oil and spices. After a while, the marinated chicken is sent to the multicooker bowl. The appliance is covered with a lid and left to work in the “Steam cooking” mode. After an hour, the meat is gently turned over to the other side and cooked for another thirty minutes.

Carrot option

This time we will tell you how to cook chicken breast pork without pre-marinating. In this case, you will need:

• 500 grams of chicken fillet.
• Large carrot.
• A couple of cloves of garlic.
• Salt and aromatic spices.

In the washed and dried fillet, small cuts are made and pieces of carrots and garlic plates are placed in them. The meat prepared by this method is rubbed with salt and seasonings on all sides, and then tied with a thread and wrapped in several layers of foil. Cook boiled pork in an oven heated to one hundred and seventy degrees for about forty minutes.