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Pileća prsa pečena sa začinskim biljem

Pileća prsa pečena sa začinskim biljem
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Nutritivne vrednosti

Po porciji od 170 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

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

O proizvodu

Posna i sočna pileća prsa začinjena biljem, pečena u rerni ili na tiganju dok ne omekšaju. Odlično funkcionišu kao glavno jelo uz salatu, pirinač ili povrće.

Sastojci

Pileća prsa pečena sa začinskim biljem

Uvod


Ovo je najjednostavniji luksuz: piletina pažljivo pripremljena, umereno začinjena i pečena do čistog, sočnog završetka. Cilj nije ukrašavanje, već jasnoća ukusa i teksture, tako da meso ostane vlažno, a površina blago pozlaćena. Kada je pravilno pripremljena, precizna je, elegantna i potpuna.

Osnovne informacije o receptu


  • Kategorija jela: Glavno jelo

  • Kuhinja ili poreklo: Savremena

  • Vrsta obroka: Večera

  • Prinos: 1 porcija

  • Veličina porcije: 170 g

  • Vreme pripreme: 5 minuta

  • Vreme pečenja: 18 minuta

  • Ukupno vreme: 23 minuta

  • Težina: Lako


    • Oprema


  • Mali pleh za pečenje

  • Rerna

  • Kuhinjski termometar sa trenutnim očitavanjem

  • Kuhinjski papir

  • Daska za sečenje

  • Oštar nož


    • Sastojci


  • 170 g pilećih prsa, bez kože i kostiju


    • Postupak


  • 1. Zagrejte rernu na 220°C. Po potrebi obložite mali pleh za pečenje radi lakšeg i urednijeg rada.

  • 2. Potpuno osušite pileća prsa kuhinjskim papirom. Oblikujte ih na ujednačenu debljinu kako bi se ravnomerno ispekla.

  • 3. Stavite piletinu u pleh i pecite 16 do 18 minuta, u zavisnosti od debljine. Površina treba da dobije blago zlatnu boju, a najdeblji deo treba da pokaže 74°C u sredini.

  • 4. Izvadite piletinu iz rerne i ostavite je da odmori na dasci 5 minuta. Meso treba da se opusti i ostane sočno kada se seče.

  • 5. Isecite uredno popreko na vlakna i odmah poslužite.


    • Serviranje i posluživanje


    Poređajte isečenu piletinu u urednu liniju ili sa blagim preklapanjem na zagrejan tanjir. Poslužite je tako da zapečena površina bude okrenuta nagore, a presečena strana vidljiva, kako bi unutrašnjost delovala sočno i fino teksturisano.

    Profesionalne napomene


    Suva površina je ključna za pravilnu boju i čisto pečenje. Nemojte produžavati pečenje nakon tačke gotovosti; piletina treba da bude potpuno neprozirna, mekana i tek blago čvrsta u sredini. Odmaranje nije opcionalno, jer čuva sočnost i daje mesu konačnu ravnotežu.
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