Chicken Breast Pastrami in a Multicooker
Description
If you're wondering about it, you can serve it warm or chilled.
Instructions
- 1
Step 1
Wash the chicken and place it on a towel to dry. Then prepare the marinade. In any convenient container, combine the honey, mustard, soy sauce, salt, pepper, and three spoonfuls of oil. Pierce the fillets with several toothpicks in different places.
- 2
Step 2
Place the breast in a container or jar, pour the prepared marinade over it, and seal tightly with a lid. Leave the fillet in the refrigerator like this for five hours. Every hour, take out the jar and shake it.
- 3
Step 3
Tightly roll the marinated fillet with kitchen twine. It is easier to do this with medical gauze if you have any on hand. Wrap the fillet in the gauze and tie the ends tightly.
- 4
Step 4
Now you need to prepare a rubbing mixture. To do this, take the remaining butter, minced garlic, and red pepper; mix everything until you have a thick paste. Then rub the breast with this mixture without unrolling it.
- 5
Step 5
Set the multicooker to **Bake** or **Fry** mode. Sear the fillet for five minutes on each side until a crispy crust forms. Then add 200 ml of water to the multicooker bowl and cook the breast for another forty minutes in **Stew** mode.
- 6
Step 6
Remove the finished pastrami from the multicooker, let it cool, and pat dry. Then cut the threads or bandage. Slice the pastrami thin and serve, garnished with herbs.