Baked chicken breast. Baked chicken breast - the result is simply mind-blowing! Chicken breast in the oven like boiled pork

This dish is oven-baked meat. Although heat treatment is often carried out in a slow cooker, microwave or air fryer. 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:

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

Rinse the product thoroughly, remove streaks, films, and blood.
Soak in brine for 2 hours.
Stuff the product with vegetables according to the recipe - onions, carrots, garlic, etc.
Wrap the piece in foil, dough, bag or baking sleeve.
Place the product on the deck or in the frying pan.
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:

Wash and dry the breast, remove cartilage, bones and skin.
Pour the product with marinade from 2 liters of water and 240 grams of salt.
Then rinse and dry again, stuff with garlic cloves, and grate with spices according to the recipe.
Wrap in cling film and leave in the refrigerator for several hours, or better yet, for a day.
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:

Rinse the meat, remove skin and bones.
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.
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:

Whisk the sauce with butter and spices. Pour this marinade over clean pork. Leave for an hour, turning occasionally.
Next, stuff the pork with carrot and garlic slices and tie tightly with thread. Pour in the marinade and leave for another half hour.
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:

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

Turkey roast in the oven in foil can be a decoration for any table, even a holiday one. 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:

In the evening, pour a mixture of water and salt over the fillet and leave until the morning.
Next, dry the meat and stuff with chopped garlic.
Spread the fillet with a mixture of sauce with mustard, butter and pepper.
Place on foil and wrap.
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:

Rub a spicy mixture of spices, pepper and salt onto clean breasts. Fry it in oil until crusty, transfer to foil.
Next, sprinkle with chopped garlic. Pour the remaining oil here after frying.
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:

Wash the piece of meat thoroughly and dry it. Stuff it with five cloves of garlic. Rub salt and pepper on top.
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.
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:

Rinse the meat under running water, let it dry, and then stuff it with garlic cloves.
Spread salt and spices over the entire surface and place in the refrigerator.
After 2 hours, fry using the “Fry” mode until crusty.
Next, wrap the piece in foil and close tightly.
Send it back and fill it with water.
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 easy to digest 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:

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

Rub the already clean and dry beef with pepper, salt and sugar. Next, fill with chopped garlic.
Place lemon slices on top of the beef. Wrap the workpiece in foil and pack carefully.
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:

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

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

Wine. Take half a glass of wine, dissolve a spoonful of sweet mustard, seasonings, a little butter and garlic.
Acetic. It is similar to salt brine. Only in addition to the classic ingredients, add another spoonful of 70% vinegar.
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

In Europe, a sandwich is considered a traditional breakfast. Sandwiches come in different varieties, mostly with ham, cheese, and sausage. I don’t mind eating sandwiches for breakfast, but I haven’t bought store-bought sausage for a long time. I prefer to cook boiled pork from different types of meat at home. Then I know for sure that I am eating meat, and I can decide for myself what spices to use.

Today I want to offer you the simplest and easiest way to prepare practically dietary boiled pork from chicken breast.

We will prepare all the products according to the list. You can use spices for boiled chicken according to your taste.

First of all, let's prepare the coating in which we will bake the chicken breast. To do this, mix all the spices from the list of ingredients.

Add olive or any vegetable oil. Mix the spices and oil well until you get a paste.

Coat each chicken fillet with the resulting spice mixture.

Wrap the chicken breast in foil.

Transfer the chicken breast in foil to a baking dish and place in an oven preheated to 170 degrees C for 30 minutes. Take the cooked pork from the chicken breast out of the oven, unwrap the foil and let the pork cool completely. Then wrap the cooled boiled pork in baking paper or cling film and put it in the refrigerator for a couple of hours.

The finished boiled chicken breast is cut very thinly, it turns out juicy and aromatic.

Have delicious and healthy breakfasts and snacks!

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 in 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!

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 “Steam” 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.

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 prepare 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).

Pre-treatment

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!