Baked chicken recipe. Baked chicken fillet. Video: “The best boiled pork recipes”

This dish has become quite widespread in Russian and Ukrainian national cuisine. It is prepared in one large piece, baked 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 cook this tasty, aromatic and affordable dish in terms of price and complexity of the recipe.

Baking secrets: boiled chicken breast

Preparing this delicacy, which can decorate any holiday table, is 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

We create a spicy sauce from tomato paste or ketchup and spices, which you need to thoroughly rub on the meat prepared in advance, and pour the rest on top of the chicken breasts, placed in an 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, saturated with its 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 15 minutes to prepare, no more. Then turn off the oven and leave the 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!

Baked pork is considered one of the few dishes that are equally appropriate for a family lunch and a dinner party. It is prepared from various types of meat, soaked in 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 boiled pork from chicken breast in multicookers, all the ingredients need to be placed in it. To begin, add milk and two tablespoons of sea salt into the bowl of the device. 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 certainly interest lovers of savory, moderately spicy meat dishes. Using it, you can very quickly and without much hassle make delicious boiled chicken breast, which has a light honey aroma and a beautiful golden brown crust. To prepare such a treat you will need:

• Half a kilo 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 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 another simple recipe that young ladies who watch their figure will surely appreciate. Using it you can very quickly prepare low-calorie and incredibly tasty 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 of 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 “Steaming” 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 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 boiled pork in an oven heated to one hundred and seventy degrees for about forty minutes.

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!

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. Home-made ready-made boiled pork is an excellent and healthy alternative to a store-bought 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 fresh rosemary and sage leaves, 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 slow cooker, then turn on “Baking” for 45 minutes or in accordance with the power of the specific 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. The finished fillet should be cooled completely before slicing.

Homemade boiled chicken breast

Ingredients:

• chicken fillet - 1 kg;
• honey - 140 g;
• orange zest;
• orange juice - 60 ml;
• apple cider vinegar - 10 ml;
• Provencal herbs - 6 g;
• paprika - 5 g;
• and thyme (fresh) - 5 g each.

Preparation

Prepare the honey glaze by mixing honey, orange juice and zest along with apple cider vinegar and herbes de Provence. 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 coated with an additional layer of honey glaze for a beautiful crust.

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

A dish such as boiled pork is very common in Slavic cuisine. In the original it is large piece of baked whole 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 started raising pigs).

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

Pork pork in mustard sauce:

• Meat (beef) – 1 kg (flesh without veins)
• Garlic – 4 cloves (more to taste)
• Mustard – 1 tbsp. (medium spicy)
• Salt – 1 tbsp. (give preference to sea salt: it is healthier and “less salty”).
• Mixed peppers - to taste
• Oregano – 0.5 tsp. (exclude if you don't like it)
• Vegetable oil – 1.5 tsp.

Preparation:

• Wash the meat under running water and dry with paper towels.
• Beef is a fairly soft meat; it should not be stuffed as this can damage its structure. A neat piece can be marinated and simply baked.
• Take salt and rub the piece of meat well by hand. Don't be afraid to over-salt, it's just a crust. The middle will be tender and lean.
• After salting, rub the meat with a mixture of peppers and oregano.
• Mix mustard with vegetable oil and squeeze garlic into it. The resulting marinade should be thoroughly coated with 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 stay in the oven for exactly an hour.
• After this, take out the meat, open the foil and put it back in the oven to bake the crust.
• After 20 minutes, the meat should be removed. Carefully wrap it back in foil and leave to cool.
• The finished cooled boiled pork can be cut into slices. The hot dish is also very tasty.

Beef boiled pork

Pork stew 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)
• Mixed peppers - to taste
• Salt - to taste
• Honey – 1 tsp. (any: natural or artificial)
• Mustard – 1 tsp. (French or the most common)
• Vegetable oil – 1 tbsp. (any)
• Sesame – 1 pack of seeds (approximately 50 g)

Preparation:

• The piece of meat should be washed and dried, remove excess veins and fat.
• Season the pork with salt and pepper and paprika
• Use a thin knife to make many piercing holes in the meat.
• You need to stuff carrots and garlic (pre-cut into cubes) into each hole.
• Prepare a marinade of mustard and honey, add 1 tbsp to it. vegetable oil.
• Coat the meat with marinade
• Roll it in sesame seeds
• Wrap the piece in food foil.
• Place a piece of meat on a baking sheet or mesh in the oven
• 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 don’t have an oven or are simply afraid to overcook or dry out the meat, don’t worry. It’s 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 fillet in a slow cooker can turn out tasty and appetizing.

You will need:

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

Preparation:

• Wash and dry the meat, remove the veins
• Peel the carrots and garlic, cut into cubes
• The meat should be pierced on all sides with a knife and pieces of carrots and garlic should be inserted into the holes.
• If the piece of meat is not very smooth, after stuffing it can be wrapped with kitchen thread. This way you will give it a beautiful shape that will remain after baking.
• Prepare the marinade: honey, soy sauce, oil. Coat the meat with the marinade and place it in the slow cooker.
• Baked 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.

Baked pork from a slow cooker

How to cook homemade boiled pork in your sleeve?

The sleeve is a very useful culinary device. 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 turn out dry.

You will need:

• Meat – 1 kg (pork or beef)
• Carrots – 1 pc. (small)
• Garlic – 1 head (small or half a large one).
• Soy sauce – 2 tbsp.
• Vegetable oil – 2 tbsp. (any one can be used).
• Mustard – 1 tbsp. (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 thread so that it takes on a beautiful, even shape.
• Rub the meat with salt and pepper mixture
• Prepare the marinade: soy sauce, oil, mustard, paprika, nutmeg. Rub the marinade over the meat and let it “absorb the marinade” for half an hour.
• Place the meat in the sleeve. If there is marinade left, you can also pour it into the sleeve.
• Place the meat on the baking sheet in the oven. Baked pork should be baked in a sleeve for 1.5 hours at a temperature of 190 degrees. After cooking, remove the meat from the sleeve. Place it in the oven for another 10-15 minutes to form a crust.

Baked pork in the sleeve

Delicious turkey pork recipe

Turkey fillet is very tender and tasty meat. It is much juicier and softer than chicken meat. This is why turkey is perfect for cooking boiled pork. For a nice roasted piece, you'll need one turkey breast (it's quite large).

You will need:

• Turkey breast – 1 piece (about 1 kg)
• Carrots – half a small carrot
• Garlic – 4 cloves
• Salt – 0.5 tbsp.
• Pepper mixture – 0.5 tbsp.
• Soy sauce – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Italian herb mixture (seasoning).

Preparation:

• The meat should be pierced with a knife and stuffed with carrots and garlic. Before sticking the garlic in, dip it in salt.
• Wrap the stuffed meat with culinary thread so that it takes on a beautiful shape.
• Prepare the marinade: oil, soy sauce, spices
• Let the meat marinate for one or two hours.
• After that, put it in the oven.
• The turkey should be baked at 180 degrees for about an hour.
• If you cook in a deck, pour the juice that will flow from the meat or the remaining marinade over the piece. This will prevent the meat from drying out.

IMPORTANT: Turkey is perfect for baking in foil or a sleeve.

Turkey boiled pork

Recipe for delicious boiled chicken breast

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 tbsp. without slide, large
• Mixed peppers - to taste
• Paprika - to taste
• Oregano - to taste
• Dried basil - to taste
• Soy sauce – 2 tbsp.
• Honey – 1 tbsp.
• Vegetable oil – 1 tbsp.
• Mustard – 1 tsp.
• Sesame seeds – a handful (about 20-30 g)

Preparation:

• The double breast needs to be washed and dried
• All excess veins and films should be removed from the fillet.
• The inside of the fillet (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 into a book. It should be wrapped with culinary thread so that you get a beautifully shaped piece of meat.
• Prepare the marinade: mix soy sauce, vegetable oil, honey and mustard.
• Coat the fillet with salt and pepper and marinate for an hour.
• After this, the fillet should be wrapped in foil or placed in a cooking sleeve, first rolled in sesame seeds.
• Bake the fillet for up to an hour at a low temperature (no more than 180).
• After this, 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.

Buzhenina from chicken fillet

Boiled boiled pork: recipe

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

You will need:

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

Preparation:

• A piece of meat is washed and dried
• After this, the meat is pierced generously with a knife and a piece of carrot or garlic with salt is inserted into each hole.
• The stuffed meat is wrapped with thread to create a beautiful oval shape.
• The meat is wrapped in a simple food-grade plastic bag and tied tightly. After this, 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. Cook the meat over low heat for an hour (in some cases it takes an hour and a half).
• Set aside the boiled pork to cool. Just remove the plastic from the cooled meat. Slice the boiled pork before serving.

Boiled pork

Baked pork in onion skins: recipe

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

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 mixture to taste
• Onion peel

Preparation:

• The meat should be washed, dried and all veins, bones and inedible parts removed.
• The meat is pierced with a knife and generously stuffed with garlic (cut the slices into two or four parts).
• Tie the meat with kitchen thread so that it has a nice, neat shape.
• Place the meat in a pan and add water. The pan should be of such a size that the water covers the meat by 1 cm.
• Place onion skins and rosemary in the water, salt the water generously. Don’t be afraid to over-salt, the meat won’t take on excess salt.
• Light the fire and wait until the water boils completely. After this, reduce it and simmer the meat over low heat for 2 hours. After one hour of cooking, turn the meat over to the other side.

Baked pork in onion skins

Marinade for boiled pork: recipe

Vinegar marinade:

• Water – 1 l. (cold, peeled)
• Salt – 1 tbsp. (large, sea)
• Vinegar – 1 tbsp. (dining room)
• Pepper mixture – 1 tbsp.
• Bay leaf – 2 leaves
• Peppercorns – 5 pcs.
• Nutmeg – 0.5 tbsp.

Wine marinade:

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

Mustard marinade:

• Mustard – 1 tbsp.
• Soy sauce – 3 tbsp.
• Garlic – 3 cloves (squeeze)
• Salt, pepper mixture to taste

Video: “The best boiled pork recipes”