To prepare the breast so that it remains juicy and tasty is quite difficult.
However, you will not have problems with pickled breasts, meat always turns out to be tender, juicy and incredibly tasty.
Pickled breast - basic principles of preparation
You can marinate the breast both raw and slightly fried.
The breast is washed, dried and cut into large enough pieces, or left whole.
Then make the marinade. There are a lot of marinade recipes. It is made on the basis of kefir, wine, soy sauce, tomato, etc. Various spices, herbs or seasonings are added to the marinade. Also use garlic and onions. All ingredients are mixed in a separate bowl.
Prepared meat is dipped in the marinade so that it completely covers the meat, and left for several hours. From time to time the meat is mixed.
Marinated breast is baked in the oven, used in salads, before it is pre-fried in a pan, cooked in a slow cooker or in any other way. Breast can be prepared separately or with vegetables. It can also be eaten without prior heat treatment.
Recipe 1. Home-style marinated chicken breast
Ingredients
two chicken breasts;
150 g of dry white wine;
three cloves of garlic;
a sprig of fresh thyme;
turmeric, salt, black pepper, sugar - on a pinch;
olive and sunflower oil.
Cooking method
1. Take a clean, dry jar. Mix in equal proportions of olive and sunflower oil. Pour the resulting mixture to the bottom of the can, so that its level is about two centimeters. Pour dry wine 1 cm above.
2. Peel the garlic, cut it into plates and put in a jar. Drop a sprig of fresh thyme here. Sprinkle all loose ingredients and spices. Close the jar with a nylon cap and shake well.
3. Wash breast without skin under a tap, dry and cut into long slices of medium thickness. It is desirable that the pieces are the same size so that they are uniformly marinated.
4. Try the marinade to taste, if everything is fine, put the breast pieces in the jar, tamping them slightly. Close the jar and turn over several times to distribute the marinade evenly. Put it in the refrigerator for at least a day, turning over every two hours. Marinated breast can be used to make soups or main courses.
Recipe 2. Marinated Chicken Breast with Apple Cider Vinegar
Ingredients
three chicken breasts;
120 g apple cider vinegar;
a bunch of dill;
large onion head;
pepper and salt.
Cooking method
1. Rinse the chicken breasts under running water and pat them dry with a napkin.
2. Vinegar dilute one and a half glasses of water. Peel the onion and cut into rings. Put the onion rings in the marinade. Rinse dill, chop with a knife and shift it there. Add pepper and salt. Place chicken breasts in the pan for ten minutes.
3. Turn on the oven 200 degrees. Put the breasts in a shape, spread the dill branches on top and cover with a lid. Bake in the oven for 45 minutes, then remove the lid, lower the temperature and brown for another quarter hour. Cut into thin slices, lay on a plate, garnish with greens and serve to the table.
Recipe 3. Marinated duck breast in soy sauce
Ingredients
one duck breast;
5 g of mustard;
60 ml of soy sauce;
oregano;
25 g honey.
Cooking method
1. We wash the duck breast under the tap and dip it with a napkin. We spread the prepared breast in a bag. We also add honey, soy sauce, mustard and oregano here. Rub the breast well with your hands, close the bag tightly and leave it to marinate for three hours.
2. We take the pickled breast out of the bag, on the skin side we make diagonal cuts.
3. Preheat the oven to 200 degrees. Cover the pan with foil, put a grid on it. Under the meat you can put the potatoes. In a pan, heat a little oil and fry the breast in it from two sides, one minute each. Then lay the breast on the rack and bake for another 45 minutes. Cut the marinated breast into portions and serve with vegetable salad.
Recipe 4. Pickled breast in kefir
Ingredients
one chicken breast;
a glass of kefir;
50 g of vegetable oil;
a pinch of salt, spices and pepper;
three cloves of garlic;
dried dill and parsley.
Cooking method
1. Wash the breast, dab it with napkins and remove the skin. Use a sharp knife to make diagonal cuts without cutting to the end. This will allow the brisket to soak better.
2. Peel the garlic and chop with a press. Put it in a deep plate and fill it with kefir. Salt, add dried herbs and pepper. Mix everything.
3. Put the breast in a bowl, and fill it with the resulting marinade. Cover and refrigerate for two hours. Turn the meat over a couple of times during this time.
4. Smear the bottom of the mold with vegetable oil, put the breast in it, pour the marinade on top and place it in a preheated oven. Bake the brisket for 35 minutes. Fill the grill form a few minutes before cooking.
Recipe 5. Marinated Breast in Honey Soy Sauce
Ingredients
chicken breast;
25 g of honey;
soy sauce -100 ml;
three cloves of garlic.
Cooking method
1. Cut the breast lengthwise into several pieces, rinse under the tap and dip in a paper towel.
2. In a separate deep bowl, mix honey with soy sauce until smooth. Put pieces of chicken breast in a deep container, and pour them with honey and soy sauce.
3. Peel the garlic, cut each clove into several pieces. On the slices of the breast, make the punctures with a knife, and stick the pieces of garlic in them. So stuff all the pieces of the breast.
4. Close the container with a lid, or cling film. Put the meat in the refrigerator for an hour, periodically water the breast with the sauce. After this time, put the meat on the deco and bake until done. Slice the breast into three pieces and serve with your favorite side dish.
Recipe 6. Pickled breast in grapefruit
Ingredients
two kilograms of chicken breast;
half a lemon;
grapefruit;
spices for marinade.
Cooking method
1. Rinse chicken, dry and cut into cubes. Put the meat in a deep bowl and sprinkle it with spices.
2. Peel the grapefruit, remove the skin from each lobule, put it in a bowl and knead until smooth. Add the juice of half a lemon here.
3. Pour chicken breast with a mixture of citrus fruits and mix. Leave the meat to marinate for two hours.
4. Put the pickled meat on a baking sheet with high sides, covered with foil, and place in an oven preheated to 200 degrees for about forty minutes.
Recipe 7. Marinated breasts in dry red wine
Ingredients
two chicken breasts;
20 g of flour;
dry red wine - 400 ml;
raisins and dried apricots - 50 g;
cinnamon, ginger and salt - a pinch;
cloves - eight buds;
vegetable oil;
orange for decoration.
Cooking method
1. Rinse and dry the chicken breasts. Put them in an enamel saucepan and cover them with dry red wine so that it completely covers the breasts. Add finely chopped raisins and dried apricots here. Cover the pan and refrigerate and marinate overnight.
2. Before cooking, remove the breasts from the marinade and soak them with napkins. Roll meat in flour and fry in hot oil until golden brown, a couple of minutes on each side.
3. Put the breasts in a deep frying pan with a thick bottom, pour the marinade previously boiled up. Stew breasts on low heat for 25 minutes under the lid. Turn the meat over once.
4. Put the marinated breasts on a dish, and continue to boil the marinade until thickened. Slice the breast into thin slices, fan it on a plate and decorate with peeled orange. Serve the sauce separately.
Recipe 8. Pickled Duck Breast in Cider
Ingredients
four duck breasts;
a glass of cider;
60 g of honey;
incomplete glass of duck broth;
two tbsp. tablespoons of ghee;
salt and pepper black ground.
Cooking method
1. Rinse the duck breast under the tap and dry it. Do not remove skin from the breast!
2. In a deep bowl, mix cider, pepper, honey and salt. In the resulting marinade, we lay the breasts skin down and send for two hours in the refrigerator.
3. After this time, remove the breasts, wipe them off and make shallow diagonal cuts on the skin. We lay the breasts skin down on a preheated pan and fry for five minutes. Then we transfer the meat to the deco and send it to the preheated oven and bring to readiness.
4. We warm the marinade, pour the duck broth and boil until the liquid is doubled. Before serving, cut the marinated breast into slices, spread on the dish, pour the sauce on top and serve to the table.
Recipe 9. Marinated Breast with Mushrooms in a Creamy Sauce
Ingredients
700 g of chicken breast;
20 g balsamic vinegar;
140 ml of olive oil;
300 ml of 10% cream;
Bank of canned champignons;
garlic head;
fresh dill;
ground black pepper and table salt.
Cooking method
1. Rinse the breast under the tap, dry and cut into small pieces. Put the meat in a plastic bag, pour balsamic vinegar and 60 ml of olive oil here. Tie the bag tightly and shake well so that the mixture of oil and vinegar envelops all the pieces. Leave the chicken to marinate in the fridge for three hours.
2. Place the pan on the stove, add a little oil and heat. Put the chicken breast in one layer in it and fry until golden brown on all sides.
3. Peel and finely chop the garlic. Open the jar of champignons, drain the liquid, and put the mushrooms and garlic in the pan with the meat. Continue to fry all together for ten minutes, stirring constantly. Then pour in the cream and simmer for 20 minutes until the sauce thickens.
Recipe 10. Marinated Breast with Oranges and Ginger
Ingredients
four chicken breasts;
orange;
four cloves of garlic;
5 g of mustard;
3 tbsp. ginger spoons;
60 g of vegetable oil;
dry spices.
Cooking method
1. Wash the breast, dry on a towel and cut into small pieces. Put the meat in a bowl.
2. Peel and chop the garlic with a garlic squeezer. Peel and grate finely. Remove the zest from the orange, and crush the flesh, combine everything together. Put garlic, ginger, orange pulp and orange zest, mustard, and season with spices in a bowl with pieces of breast, pour in oil. Mix everything and put in the fridge for a few hours to marinate.
3. Fry the marinated breast portionwise in hot oil until golden brown. Serve meat with a side dish of rice and vegetables.
Marinated Breasts - Chef Tips and Tricks
- To better marinate the breast, diagonal cuts are made on a whole piece, or pierced with a knife or fork in several places.
- Marinade can be prepared from any product, or use ready-made sauces.
- If you add a little honey or sugar to the marinade, the meat will turn out to be much more tender and tasty. Mustard perfectly softens the fibers. You can add these ingredients to any marinade.
- Marinate the breast at least an hour, but if you can, it is better to leave the meat to marinate overnight.
- Add vegetable oil to the marinade, it allows spices to envelop pieces of meat, and also softens the effect of acidic ingredients.
