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Pileća prsa pečena sa začinskim biljem

Pileća prsa pečena sa začinskim biljem
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Nutritivne vrijednosti

Po porciji od 170 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 280 kcal
14% DV
Ukupne masti 6.0g
9% DV
Ukupni ugljikohidrati 0.0g
0% DV
Proteini 52.0g
100% DV

O proizvodu

Nemasna i sočna pileća prsa začinjena biljem, pečena ili kratko zapečena dok ne omekšaju. Odlično funkcioniraju kao svestrano glavno jelo uz salatu, rižu ili povrće.

Sastojci

Pileća prsa pečena u pećnici sa začinskim biljem

Uvod


Ovo je najjednostavniji oblik raskoši: piletina pažljivo pripremljena, umjereno začinjena i pečena do čistog, sočnog završetka. Cilj nije ukras, nego jasnoća okusa i teksture, pri čemu meso ostaje vlažno, a površina lagano pozlaćena. Kada je pravilno pripremljena, rezultat je precizan, elegantan i potpun.

Osnovne informacije o receptu


  • Kategorija jela: Glavno jelo

  • Kuhinja ili podrijetlo: Suvremena

  • Vrsta obroka: Večera

  • Prinos: 1 porcija

  • Veličina porcije: 170 g

  • Vrijeme pripreme: 5 minuta

  • Vrijeme pečenja: 18 minuta

  • Ukupno vrijeme: 23 minute

  • Težina pripreme: Lako


    • Oprema


  • Mali lim za pečenje

  • Pećnica

  • Kuhinjski termometar s trenutnim očitanjem

  • Kuhinjski papir

  • Daska za rezanje

  • Oštar nož


    • Sastojci


  • 170 g pilećih prsa, bez kože i kostiju


    • Priprema


  • 1. Zagrijte pećnicu na 220°C. Po potrebi obložite mali lim za pečenje radi lakšeg rukovanja i čišćenja.

  • 2. Pileća prsa potpuno osušite kuhinjskim papirom. Oblikujte ih na ujednačenu debljinu kako bi se ravnomjerno ispekla.

  • 3. Stavite piletinu u lim i pecite 16 do 18 minuta, ovisno o debljini. Površina treba poprimiti lagano zlatnu boju, a najdeblji dio u sredini treba dosegnuti 74°C.

  • 4. Izvadite piletinu iz pećnice i ostavite je da odmori na dasci 5 minuta. Meso se treba opustiti i ostati sočno pri rezanju.

  • 5. Narežite uredno poprečno na vlakna i odmah poslužite.


    • Serviranje i posluživanje


    Posložite narezanu piletinu u urednu liniju ili s blagim preklapanjem na zagrijani tanjur. Poslužite je tako da zapečena površina bude okrenuta prema gore, a rezana strana vidljiva, kako bi unutrašnjost djelovala sočno i fino teksturirano.

    Profesionalne napomene


    Suha površina ključna je za pravilnu boju i čisto pečenje. Nemojte produžavati pečenje nakon što je piletina gotova; treba biti potpuno neprozirna, mekana i tek blago čvrsta u sredini. Odmaranje nije opcionalno jer čuva sočnost i daje mesu konačnu ravnotežu.
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