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Chicken bujenina

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6 servings
40 min

1. Wash and dry chicken fillet with napkin.

2. Pass 2 cloves of garlic through the press and mix with spices, salt and soy sauce to make kashitsa.

3. Cut the garlic clove 4 lengthwise into 4 parts, make slots in the chicken fillet with the tip of a knife and stuff them with pieces of scabies.

4. Grate the spied fillet with a mixture of spices, soy sauce and garlic.

5. Put the prepared chicken fillet in a baking dish greased with vegetable oil.

6. Place the tin with the prepared fillet in an oven warmed to 200 degrees and bake for 30-35 minutes. Grease chicken fillet with vegetable oil 10 minutes before readiness.

7. Transfer the finished chicken bujenin to a flat dish, let it cool.

8. Cut the boujenin into slices before serving.

Chicken fillet - 600 grams, Garlic - 6 teeth, Dry spices - 2 tea liters, Soy sauce - 2 tea liters, Table salt - 0.5 tea liters, Vegetable oil - 1 tbsp.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!

When adding soy sauce to a dish, it is worth considering that it tastes quite salty. Reduce the total amount of salt, otherwise you risk salting.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).