Conversations & Creations · From my kitchen
Homemade deli-style chicken breast, slowly baked so it stays moist and slices neatly once chilled.
Ingredients
- About 500 g chicken breast fillets (2 fillets)
- 3 tablespoons honey
- 1 teaspoon garlic powder
- 1 heaped teaspoon salt
- Black pepper, for one fillet
- Seasoning salt, for the other fillet
Method
- Mix the honey, garlic powder and salt. Coat the chicken thoroughly and marinate in a covered container in the refrigerator for no more than 1–2 days.
- Remove the chicken from the marinade and pat it dry; do not rinse raw chicken.
- Season one fillet generously with black pepper and the other with seasoning salt.
- Place on a baking tray and bake in an oven preheated to 150 °C for 50–55 minutes, checking that the thickest part reaches 70 °C and stays there for 2 minutes.
- Cool completely, then chill before slicing. It is easiest to cut thin slices when the chicken is cold.
I adjusted the original 72-hour marination and water-soaking steps for food safety: standard guidance keeps raw chicken refrigerated for only 1–2 days and advises against washing it. The original 50–55 minute bake is retained, with a temperature check added.
