Quick Pastrama - Chicken Breast

 Ingredients: 2 pcs. chicken breasts Salt Sugar Spices - rosemary, allspice, pepper, bay leaf, etc. Dry white wine Red bell pepper Celery stalks Tarragon Leek

I cut the chicken breast in half, resulting in four juicy pieces, making sure to remove both the skin and excess meat. This is a technique that allows for even marination and gives a more pleasant texture to the final dish. I decided to use the four remaining "short muscles" for another recipe, showcasing how versatile chicken can be.

For the marinade, I created a delicious combination of salt, sugar, rosemary, allspice, and pepper, ingredients that complement each other perfectly, providing flavor and depth. I mixed these spices in an airtight container, ensuring that each piece of chicken breast is well coated. After burying each piece in the marinade, I let everything sit in the refrigerator for 24 hours, allowing the spices to penetrate the meat.

After a day of waiting, I took the meat out of the refrigerator and rinsed it under a stream of cold water, removing the excess salt. I let it soak for two hours, changing the water from time to time to ensure optimal texture. Then, I decided to give it an extra note of flavor, so I let the chicken breast marinate in dry white wine for two hours. This step is essential for adding a refined taste and a slight acidity to the dish.

The next step was to split each half of the breast lengthwise, without completely cutting them apart, leaving the middle intact, like a bookmark. I used a meat mallet to pound them between two sheets of plastic wrap, achieving a thin and even shape, about 0.5 cm thick. This not only helps with even cooking but also allows for easier rolling.

For the filling, I chose unsalted ingredients that match the flavors already present in the meat. I placed each piece of breast on a clean piece of plastic wrap, adding the desired filling in the center, then I carefully began to roll, using the wrap to guide my movements. Rolling is done similarly to sushi, and attention to detail is essential to achieve a perfect result.

After I finished rolling, I sealed the ends of the wrap, making sure to compress the roll while twisting them, leaving a bit of air to escape, to prevent air bubbles from forming. When I achieved a compact and even shape, I labeled the roll and put it in the refrigerator, where it will patiently wait for serving.

This recipe is not only delicious but also very versatile, allowing you to experiment with different spices and fillings, so you can create a dish that everyone will enjoy. Additionally, it is a dish that can be served on various occasions, from everyday meals to parties. Cooking with passion and creativity, the result will always be a delight that will please your loved ones!

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