Baked chicken breast: several simple and quick recipes. Technology for preparing boiled pork from chicken breast How to cook boiled pork from chicken fillet

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.

This dish is oven-baked meat. Although heat treatment is often carried out in a slow cooker, microwave or convection oven. Initially, bear meat was used for cooking, but over time, recipes from chicken, pork, turkey and beef appeared. You will find the most popular options for baking boiled pork below.

How to cook boiled pork

There are many recipes for such a delicacy. The meat used is different. They use pork, beef, poultry, lamb and even elk. In general, cooking boiled pork at home from any type of meat includes several stages:

1. First, it is washed of blood and cleared of films.
2. Next, soaking occurs, for which the product is poured with brine and left for an hour.
3. At the next stage, the piece is rubbed with spices to taste.
4. Next, all that remains is to stuff the product with vegetables or other ingredients that the boiled pork recipe suggests.
5. The last step is baking.

From pork

The technology for cooking boiled pork practically does not change depending on the type of meat. The recipes only have a few features. More often, pork is used for this dish. It is better if it is a whole piece weighing 1-1.5 kg. It should not have a lot of fat and veins. You can safely purchase a ham, back or neck. The main thing is not to use frozen meat for this recipe. The instructions on how to bake pork in the oven are as follows:

1. Rinse the product thoroughly, remove streaks, films, and blood.
2. Soak in brine for 2 hours.
3. Stuff the product with vegetables according to the recipe - onions, carrots, garlic, etc.
4. Wrap the piece in foil, dough, bag or baking sleeve.
5. Place the product on the deck or in the frying pan.
6. Bake at 200 degrees for 1.5 hours if using young pig meat. If the animal is older, then increase the time to 2-3 hours, but no more, otherwise it can dry out. Add water periodically.

Beef

The choice of beef for this recipe is no different from the case with pork. The technology also remains virtually unchanged. The meat is washed again, cleaned of unnecessary veins and films, and dried on a paper towel. It’s better to start cooking in the evening - rub the piece with spices, make cuts into which to place chopped garlic and chopped herbs. In this form, it is left covered in the refrigerator overnight. Next, cooked boiled beef at home is simple - just wrap it in foil, place it on a baking sheet and bake for 2 hours at 175 degrees.

Turkey

Another holiday must-have recipe is turkey boiled pork at home. The product turns out softer and more delicate. For cooking, you should take the part of the bird that has fewer bones - breast or fillet. You can marinate turkey in mustard, hot sauces or herbes de Provence. Garlic cloves and carrots add special notes to the dish, although they are often dispensed with. The cooking technology is as follows:

1. Wash and dry the breast, remove cartilage, bones and skin.
2. Pour the product with marinade from 2 liters of water and 240 grams of salt.
3. Then rinse and dry again, stuff with garlic cloves, and grate with spices according to the recipe.
4. Wrap in cling film and leave in the refrigerator for several hours, or better yet, for a day.
5. Next, wrap tightly in two layers of foil, place on a baking sheet, bake at 250 degrees for 25 minutes, and then unfolded for another 10 minutes.

Chicken

Chicken is also used for boiled pork. It bakes faster and costs less, so it is often used for any recipe. The cooking technology is the same as in the case of turkey. Baked chicken at home is baked as follows:

1. Rinse the meat, remove skin and bones.
2. Next, marinate according to the recipe, using a salty solution or spices with mayonnaise, seasonings, vinegar with onion rings, kefir, lemon juice or dark beer.
3. After 2-3 hours, wrap with foil and bake at 250 degrees for about 10-15 minutes.

Baked pork recipe at home with photo

Each recipe for cooking pork at home is interesting and even unique in its own way. There are native Russians, but no less foreign ones. You can find a recipe with a photo for a pressure cooker, air fryer and double boiler. Baked pork is useful even for those losing weight, especially if it is made from turkey or chicken. These and other recipes are presented below - choose any you like.

In foil

• Time: 4 hours
• Number of servings: 3 persons.
• Calorie content of the dish: 340 kcal.
• Cuisine: Russian.

Cooking boiled pork in the oven in foil allows the meat to retain much more nutrients. The dish itself is suitable not only for the everyday menu. It can also decorate a holiday table - as a simple slice, part of a second course or sandwiches. If you have any favorite seasonings, be sure to add them, because there are no strict limits for such a delicacy.

Ingredients:

• spices - to your taste;
• pork pulp – 1 kg;
• garlic – 3 cloves;
• soy sauce – 0.5 tbsp;
• carrots – 1 pc.;
• vegetable oil – 50 ml.

Cooking method:

1. Whisk the sauce with butter and spices. Pour this marinade over clean pork. Leave for an hour, turning occasionally.
2. Next, stuff the pork with carrot and garlic slices and tie tightly with thread. Pour in the marinade and leave for another half hour.
3. Wrap in foil and bake for 2 hours at 200 degrees.

Up your sleeve

• Time: 4 hours
• Number of servings: 3 persons.
• Calorie content of the dish: 340 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Baked pork in the sleeve will turn out much juicier and softer. In addition, this baking method provides the dish with a richer flavor. Lovers of soft but spicy meat will definitely like this recipe. A minimum of ingredients, quick and easy preparation, but what a result. Place boiled pork on sandwiches, eat it with cereals or potatoes - it’s very appetizing.

Ingredients:

• ground black pepper – 1 tsp;
• pork – 0.6 kg;
• garlic – 2 cloves;
• spices - to choose from;
• bay leaf – 1 pc.;
• salt – 2 tsp;
• water – 1 l.

Cooking method:

1. Boil a solution of water with salt, pepper and bay leaf, cool. Pour it over the pork and leave for 2 hours.
2. Place in a baking sleeve and tie the edges. Pierce the bag with a fork several times.
3. Bake at 180 degrees for 1 hour.

Turkey in the oven

• Time: 3 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 92 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.

A decoration for any table, even a holiday one, can be turkey roasted in the oven in foil. The dish turns out to be the most tender - this unique aroma and taste will definitely not leave anyone indifferent. In addition, the product is absolutely harmless to the figure, because turkey is not fatty. A recipe for baked boiled pork with step-by-step instructions will tell you how to prepare such a dish.

Ingredients:

• vegetable oil – 2 tbsp;
• turkey fillet – 1 kg;
• mustard – 2 tbsp;
• soy sauce – 1 tbsp;
• garlic – 2 cloves;
• ground black pepper – 1 tbsp;
• water – 4 tbsp.

Cooking method:

1. In the evening, pour a mixture of water and salt over the fillet and leave until the morning.
2. Next, dry the meat and stuff with chopped garlic.
3. Spread the fillet with a mixture of sauce with mustard, butter and pepper.
4. Place on foil and wrap.
5. Send to bake for half an hour. The optimal temperature is 200 degrees. A couple of minutes before the end, open the foil to get a golden brown crust.

Chicken

• Time: 3 hours.
• Number of servings: 3 persons.
• Calorie content of the dish: 120 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Another recipe from the dietary category is boiled chicken breast in foil. It’s even more pleasant to eat sandwiches with it - it’s an excellent alternative not only to turkey, but also to simple sausage. Foil, breast meat and seasonings are all you need, but it turns out to be a delicacy. This recipe for delicious boiled pork will be loved by everyone without exception. Try it yourself - the instructions on how to prepare the dish will help you.

Ingredients:

• olive oil – 1 tbsp;
• paprika, oregano - 1 pinch each;
• black pepper - to taste;
• garlic – 1 clove;
• salt – 1 tbsp;
• chicken breast – 70 g.

Cooking method:

1. Rub a spicy mixture of spices, pepper and salt onto clean breasts. Fry it in oil until crusty, transfer to foil.
2. Next, sprinkle with chopped garlic. Pour the remaining oil here after frying.
3. Wrap the foil. Send the “envelope” to bake for 1 hour at 200 degrees.

From pork

• Time: 2.5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 330 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

This recipe for pork roast in the oven is more original. There is an oriental accent here due to the addition of ginger and mustard. The main thing is to take the time and marinate the meat thoroughly. The ideal option is for the pork to lie in mustard sauce all night. Then its taste will be truly amazing. Try this recipe and see for yourself.

Ingredients:

• garlic – 9 cloves;
• pork – 1.5 kg;
• mustard – 2 tbsp;
• pepper, salt - to taste;
• ginger root - a piece of about 2 cm.

Cooking method:

1. Wash the piece of meat thoroughly and dry it. Stuff it with five cloves of garlic. Rub salt and pepper on top.
2. Crush the remaining garlic, mix with chopped ginger, add mustard. Spread this mixture onto the pork, place it in a bag and keep it in the refrigerator overnight.
3. Place the piece in a baking sleeve and cook at 200 degrees for 1.5 hours. At the end, keep it open for a couple of minutes.

In a slow cooker

• Time: 3 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 356 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Such a dish always requires a lot of time – marinating and baking. If you have a slow cooker, then the duration of the process can be significantly reduced to an hour or even 40 minutes. All you need to do is prepare the meat, put it in the bowl and turn on the program. The “Stewing”, “Frying” or “Meat” modes are suitable. To use any of them correctly, learn in more detail how to make boiled pork in a slow cooker.

Ingredients:

• spices - to your taste;
• pork – 1 kg;
• salt – 1 tbsp;
• garlic – 5 cloves;
• water – 1 tbsp.

Cooking method:

1. Rinse the meat under running water, let it dry, and then stuff it with garlic cloves.
2. Spread salt and spices over the entire surface and place in the refrigerator.
3. After 2 hours, fry using the “Fry” mode until crusty.
4. Next, wrap the piece in foil and close tightly.
5. Send it back and fill it with water.
6. Turn on the “Extinguishing” program, set the timer for 50 minutes.

Turkey

• Time: 4 hours.
• Calorie content of the dish: 112 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Turkey boiled pork is also easy to prepare in a slow cooker. This is another boiled snack recipe. It is so easily digestible that it is even suitable for breakfast, although the main dish with it will be no worse. It is recommended to take fillet or breast - the leanest parts of the bird. They are pre-fried. Then simmer for several hours using the “Stew” mode with the addition of water - this is the recipe for boiled pork at home.

Ingredients:

• coriander, pepper, paprika and salt - a small pinch each;
• garlic – 4 cloves;
• turkey – 1 kg;
• dried tomatoes - 1 pinch.

Cooking method:

1. Stuff a clean, dry turkey with 2 cloves of garlic. Grind the rest and mix with spices - rub the fillet with this mixture.
2. Transfer the meat to a baking bag and leave for 2-3 hours.
3. Next, place it on the bottom of the multicooker bowl and pour in a little water.
4. Set the “Extinguishing” mode for 2 hours.

Baked beef in the oven

• Time: 2 hours.
• Number of servings: 2 persons.
• Calorie content of the dish: 315 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The beef isn't too fatty, but it's not exactly lean either, so it's perfect if you don't like either pork or tender chicken. Beef is still suitable as a dietary product. When baked, it does not lose its beneficial properties, acquires an amazing aroma and spicy flavor notes. No one can resist this dish. Be sure to learn how to cook boiled beef.

Ingredients:

• pepper, salt, sugar - 1 tsp;
• lemon – 0.5 pcs.;
• beef – 400 g;
• garlic – 3 cloves.

Cooking method:

1. Rub the already clean and dry beef with pepper, salt and sugar. Next, fill with chopped garlic.
2. Place lemon slices on top of the beef. Wrap the workpiece in foil and pack carefully.
3. Place in an oven preheated to 200 degrees. Cook for 45 minutes.

In a convection oven

• Time: 3 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 385 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The most juicy, aromatic and rich pork is obtained in an air fryer in foil. Here you can use any meat that suits your taste. Moreover, all dishes are cooked much faster on an air fryer. The only condition is the mandatory use of foil for baking. Otherwise, the product will become overdried under the influence of hot air.

Ingredients:

• garlic – 10 cloves;
• spices, salt - 1 pinch;
• olive oil – 2 tbsp;
• meat – 1.5 kg;
• carrots – 1 pc.

Cooking method:

1. Combine salt with spices, pour in oil, add half of the chopped garlic, stir. Let stand for 15 minutes.
2. Cut the carrots into cubes and mix with the remaining garlic.
3. Rub the spice mixture onto the meat. Make cuts where to place the carrots and garlic.
4. Wrap the workpiece in foil and place on the air fryer rack.
5. Bake for about 2 hours.

In the microwave

• Time: 3 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 415 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Baked pork in the microwave can be classified as a fast, original and even unusual dish. The recipe remains classic - only meat, spices and a few other vegetables. Pork ham, neck or tenderloin will do. If you don't have adjika on hand, add tomato sauce. Spices are allowed to use any of those that you like best.

Ingredients:

• carrots – 1 pc.;
• adjika – 1 tbsp;
• sugar, salt - a pinch;
• pork ham – 1.5 kg;
• dried pepper – 2 tbsp;
• garlic – 5 cloves.

Cooking method:

1. Stuff a piece of meat with carrots and garlic, then grate with sugar and salt, place in a glass container for the microwave.
2. Sprinkle dried pepper on top, coat with mustard and adjika marinade. Let it brew for at least 1 hour.
3. Cover the mold with a lid and place in the microwave. Cook on highest power for 40 minutes, turning once.
4. Let the product stand covered for 15 minutes.

Marinade

The easiest way to marinate boiled pork is to soak the meat in a solution of 1 liter of water and 2 tablespoons of salt. This recipe is used when canning food for the winter. The solution is boiled for about 2 minutes, then cooled. Juicy boiled pork is kept in brine for several hours, and ideally all night. The marinade can be seasoned with a couple of bay leaves, any herbs and peppercorns. There are other marinade recipes:

1. Wine. Take half a glass of wine, dissolve a spoonful of sweet mustard, seasonings, a little butter and garlic.
2. Acetic. It is similar to salt brine. Only in addition to the classic ingredients, add another spoonful of 70% vinegar.
3. Honey-soy. Mustard is often added to this marinade. According to the classic recipe, soy sauce and honey are taken in a 2:1 ratio.

Video

Chicken is the most affordable product on our table and you can prepare an endless number of all kinds of delicacies from it. No exception is such a holiday dish as boiled pork - the taste is no different from pork, but it has less calories and is absorbed by the body much easier.

According to this recipe, boiled chicken in the oven is prepared very quickly and without. To prepare it you will need:

• chicken fillet – ½ kg.
• carrots – 1 pc.
• garlic – 2 cloves
• salt, spices - a pinch

If you have, then you need to cut the fillet, wash and dry with a kitchen towel. Cut the carrots into oblong sticks, and the garlic cloves into two parts. We make several cuts where we put garlic and carrots. Rub the chicken meat on all sides with spices and salt and tie it with thread. This procedure is necessary to ensure that the finished product does not fall into pieces when cutting. After this, we wrap the finished product in several layers of foil.

Cook boiled pork in an oven heated to 170 degrees for 40 minutes. If you want the meat to have a golden brown crust, then at the end of cooking, remove the foil, turn on the oven to the “top grill” function and hold for another 5 minutes.

Baked pork is consumed hot and cold as a snack or filling for sandwiches.

Soaking in marinade

If you want to serve juicy boiled pork on the holiday table, we recommend keeping it in the marinade for some time. For it you will need:

• salt brine, which is prepared according to this calculation: put 65 grams per liter of water. salt and boil, but use chilled
• fragrant brine: add a few black peppercorns, bay leaves, aromatic herbs, any spices to ½ liter of water and bring to a boil, then cool

Place in a large bowl, fill with salt brine, and then add fragrant brine. Place in a cool place for several days (you can keep it for 5 days, but watch the air temperature - not lower than 0° and not higher than +7°). After marinating, the chicken fillet should be syringed with the brine in which our meat was marinated. The marinade is drawn into a syringe and injected into the meat in several places. It is also customary to stuff the meat with carrots and garlic before cooking. These three steps will ultimately result in a tasty, juicy and aromatic snack.

Approximate calculation of ingredients per 1 kg. chicken fillet:

• carrots – 2 pcs.
• garlic – 5 cloves
• salt and pepper - as you like

Wrap the stuffed and stuffed meat tightly with thread, sprinkle with salt and pepper, wrap in several layers of foil and place in the oven preheated to 170 degrees for 30 - 40 minutes. Ten minutes before the end of cooking, open the foil and let it brown a little. Baked chicken fillet in this cooking method will turn out very juicy, with a pleasant delicate aroma.

Delicious rolled meat

For this recipe, cut the chicken fillet into lengthwise pieces, sprinkle each of them with salt and pepper. Peel the carrots and cut into long strips, and the garlic into several pieces. Place two slices of carrot and garlic on the first piece of chicken fillet and wrap it in a roll. Place the next piece of chicken fillet under the roll, add carrots and garlic and wrap. Continue this way until you finish the pieces of meat.

At the end, wrap the entire structure in foil, place it on a baking sheet and place it in the oven, preheated to 180 degrees, for baking. Make sure there are no holes in the foil, otherwise steam will escape during cooking and the meat will end up dry when cooked. It should remain in the oven on a baking sheet for at least 40 minutes.

The quantity of ingredients for this preparation is taken as much as required for the first recipe.

Bon appetit!

Delicious boiled chicken breast is an excellent alternative to store-bought deli meats. This dietary dish is quite simple to prepare. But before you make boiled pork from chicken fillet according to a recipe at home, it is worth considering some of the subtleties of this process. After all, even the choice of cooking method is of great importance here. How to cook boiled pork in a slow cooker and in the oven like in the best restaurants? Is it possible to cook it in foil or is only a sleeve suitable? Before moving on to culinary experiments, it is worth considering all possible options in more detail.

What is boiled pork?

In the classic recipe, boiled pork is baked meat obtained from the cut of an animal's thigh. But in modern cooking, this term has come to refer to a single piece of fillet, cooked entirely through long simmering. In French-Canadian cuisine, a similar dish is called rôti de porc; in Germany and Austria they enjoy a delicacy called schweinebraten.

But since pork is a rather fatty, specific meat to prepare, Dietary boiled pork made from chicken breast is becoming increasingly popular among housewives. Rich taste, spicy aroma and magnificent appearance when cut - these are the advantages that this type of meat delicacy has. The finished product is easily cut into even slices and looks attractive both when served as an independent dish and as part of sandwiches.

Store-bought boiled pork contains specific preservatives that extend the shelf life of the meat. A home-prepared product does not need such tricks. But when preparing fillets you need to follow certain rules:

• removing the skin - chicken skin prevents the meat from baking and makes the dish more fatty;
• preliminary marinating is the key to successful preparation of the dish; the meat must be aged for at least 2 hours;
• the key to ideal juiciness is high-temperature cooking; the oven heats up to 250 degrees during baking;
• short heat treatment period avoids overdrying of meat;
• cooling – it is recommended to keep the finished dish in the refrigerator first, this will make it even tastier.

Using these simple secrets, you can get excellent results when preparing boiled pork even without much experience. The main thing is to marinate the tender meat well in a pre-prepared sauce and not overcook it during heat treatment. Dryness and fibrousness are the worst enemy of tasty meat.

How to choose the right breast?

When planning to cook boiled pork from chicken, you should not look for soup layers on sale. The optimal solution would be broiler chicken fillet, which is sufficiently soft and lends itself well to marinating. Both bone-in breast and already filleted flesh are suitable for this dish. If you plan to store meat for some time, it is better to leave the bone. It will allow it to maintain its shape.

When choosing a chicken breast, you should pay attention to the color of the flesh - it should be pale pink, without bruising or yellowness. The presence of foreign odors and mucus on the surface should alert you – such a product should not be eaten. It is recommended to choose pulp for culinary purposes from chilled products. Expired or substandard fillets are often frozen; in addition, after thawing, the breast can lose a significant part of its weight with water. Needless to say, the taste properties of such raw materials will be rather dubious.

How to marinate correctly?

When choosing a cooking method, you should focus on the recommended temperature from the very beginning. But you should not rely solely on heat treatment. It is very important to ensure proper marinating of meat, because it is this stage of preparation that provides the product with maximum juiciness and makes the finished dish so tender. The basis for soaking fillets can be soy sauce, a mixture of oil and herbs, tomato juice with onions, dark beer with mustard.

If the bright taste of citrus fruits does not bother you, you can use natural lemon or lime juice diluted with a saline aqueous solution.

The length of time the pork is marinated also matters. In most cases, the meat is ready for baking or placing in a slow cooker after 2 hours. But experienced housewives recommend experimenting with the duration of exposure, achieving the most thorough saturation of the meat fibers with salt, spices and herbs. With long-term (up to 12 hours in a row) marinating, the taste properties change radically.

In a slow cooker

Today, both experienced housewives and novice cooks prefer to cook in a slow cooker. Even the simplest recipe will help make the finished dish juicy. The breasts are kept in salt water for about an hour, then dried, rolled in spices and tomato sauce or mustard-honey mixture. The fillet pieces are carefully wrapped in foil, leaving no gaps on the surface, and the multicooker bowl is greased with oil to prevent burning.

The “Baking” mode is set on the control panel, in which the dish is kept for 35 minutes continuously. Next, the meat inside the bowl is turned over (the foil remains in place), the unit is put back into operation, but for 25 minutes. The fully prepared dish is cooled without unwrapping and stored in a cool, dry place for 2-3 hours. The boiled pork can be cut into portions and served on lettuce leaves.

Quick boiled pork in foil

To cook boiled pork from breast in the oven, you should use traditional culinary tools. The fastest option is baking in foil. For it you will need 2-3 servings of fillet or a whole breast on the bone, a ready-made mixture of seasonings, a glass of tomato sauce with paprika or other additives as desired. Salty cold water - for soaking. The cooking process according to the instructions looks like this.

• The pulp, thoroughly soaked in a solution of water and salt, should be lightly dried with a napkin.

• Carefully roll the fillet in a mixture of seasonings and tomato sauce, after making punctures in it for better penetration of the ingredients. You can additionally stuff the pulp with garlic.
• The finished breasts are laid out on a large sheet of foil and carefully wrapped in it without gaps.
• In the upper part, in the metal shell of the baked semi-finished meat product, several neat holes are made.
• The dish goes into a well-heated oven for 15 minutes. After the time is up, the dish is not removed, but left to “simmer” for about an hour in a closed oven.
• Ready meat is stored in the refrigerator.

Cooking in the sleeve

If you want to get boiled pork like in the store, you need to cook it in your sleeve. In this case, the meat will not become dry and will get a golden brown crust. A special medical mesh for fixing injuries in the form of a tubular bandage will help you prepare fillets quickly and efficiently. The dish is prepared from two large pieces of breast, which must first be cut into narrow strips and rubbed with a mixture of crushed garlic, salt and pepper.

The bandage is tied on one side with a knot, the internal space is filled with prepared pieces of meat, tightly compacted inside. The finished roll is tied at the other end, placed inside the sleeve and sent to a preheated oven for baking for 45 minutes at a temperature of 220 degrees Celsius. After the allotted time has expired, it is necessary to remove the meat from the oven, cool it and remove the protective shell in the form of a mesh. The boiled pork will have a beautiful pattern on the outside and a delicate taste.

Properly prepared boiled pork from chicken breast will be an excellent addition to the holiday table and will give a variety of flavors to true connoisseurs of healthy eating. The resulting meat delicacy is suitable for making sandwiches and can replace store-bought sausage in salads.

To learn how to cook boiled pork from chicken breast, watch the following video.

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!