Pileci file sa zacinima (Chicken fillet with spices)

Sastojci: 1 kg pileci file, za marinadu - 6 kasicica braon secera, 2 kasicice aleve slatke paprike (u prahu), 1 kasicica belog luka (u prahu), suvi zacini po zelji (2 kasike origana, 2 kasike majorana, 2 kasike timijana, 2 kasike persuna, 2 kasike vlasca, 1 kasika bosiljka, 1 kasika ruzmarina, 1 kasika zalfije), 1/4 kasicice kurkume (u prahu), ulje.

Priprema:

1) Oprati pileci file. Pileci file mozete pripremiti na dva nacina. Prvi nacin - iseci pileci file na debljinu oko 1.5cm. Cekicem za meso za meso istanjiti na debljinu oko 1 cm. Ako nemate cekic za meso, mozete da stavite pileci file izmedju dve kesice za zamrzivac i sa dnom serpe pritisnuti (u stojecem polozaju) file do debljine oko 1 cm. Drugi nacin - iseci pileci file na debljinu oko 1 cm.

2) Meso mozete marinirati ili ne pre pecenja u rerni. Marinada u frizideru - pomesati sve sastojke za marinadu. Uvaljati pilece filee u marinadu i staviti u frizider na 2 sata.

Ako pecete meso odmah - pomesati sve sastojke za marinadu u ciniji. Uvaljati svako parce filea u marinadu, sa obe strane.

3) U pleh staviti papir za pecenje. Poredjati pilece filee jedan pored drugog. Peci u prethodno zagrejanoj rerni na 220C 20 minuta.

Napomena: ja nisam imala cekic za meso i nisam marinirala meso u frizideru i bilo je ukusno. Ulje sam stavila odokativno a meso sam przila iz dva puta. Nisam dodavala ljute zacine, so i biber. Ja ne volim ljuto i previse slano. Svi suvi zacini u sebi sadrze so i meni je to dovoljno.

Ingredients: 1 kg chicken fillet, for the marinade - 6 teaspoons of brown sugar, 2 teaspoons of sweet paprika (powder), 1 teaspoon of garlic (powder), dry spices as desired (2 tablespoons of oregano, 2 tablespoons of marjoram, 2 tablespoons of thyme, 2 tablespoons of parsley, 2 tablespoons chives, 1 tablespoon basil, 1 tablespoon rosemary, 1 tablespoon sage), 1/4 teaspoon turmeric (powder), oil.

Preparation:

1) Wash chicken fillet. You can prepare chicken fillet in two ways. The first way - cut the chicken fillet to a thickness of about 1.5cm. Thin with a meat hammer to a thickness of about 1 cm. If you do not have a meat hammer, you can place the chicken fillet between two freezer bags and press (in a standing position) the fillet to the thickness of about 1 cm with the bottom of the pot. Another way - cut the chicken fillet to a thickness of about 1 cm.

2) You can marinate the meat or not before baking in the oven. Fridge marinade - mix all marinade ingredients. Roll the chicken fillets in the marinade and refrigerate for 2 hours.

If you are roasting meat right away - mix all the marinade ingredients in a bowl. Roll each piece of fillet in the marinade, on both sides.

3) Put baking paper in the tray. Arrange the chicken fillets next to each other. Bake in a preheated oven at 220C for 20 minutes.

Note: I didn’t have a meat hammer and I didn’t marinate the meat in the fridge and it was delicious. I was eyeballing the oil and fried the meat twice. I didn't add hot spices, salt or pepper. I don’t like spicy and too salty. All dry spices contain salt and that's enough for me.

Ovde sam dodala jos malo ulja. (I added some more oil here.)