About such a meat delicacy, like chicken breast carpaccio, they started talking in Italy in the second half of the last century. The idea belongs to the creator of the cult cocktail "Bellini" Giuseppe Cipriani. He named his snack by the name of the painter Vittore Carpaccio, whose paintings were filled with images in all shades of white and red. Today, the appetizer is so popular that they learned to cook it even in home kitchens.

Classic Chicken Breast Carpaccio

Traditionally, carpaccio is made from beef, but today any kind of meat is taken for cooking meat delicacies and even vegetables are used. The calorie content of chicken carpaccio is much less, and you can cook such an appetizer much faster.

Ingredients:

  • six chicken breasts;
  • two tsp. black and allspice;
  • one tsp Paprika
  • eight tsp salt.

Cooking method:

  1. Remove all fat from chicken breasts and cleanse them of film. Then rinse well and dry.
  2. In the bowl we combine all the dry spices, roll the breasts in them and leave it for several hours so that the meat is well salted.
  3. Then shake off the seasonings from the breasts and hang them for two days to dry.
  4. After that, wrap the blanks with paper and leave to ripen in the cold for 12 hours.

Cooking with a quick recipe

The preparation of carpaccio does not provide for any thermal processing of meat, therefore, special care should be taken in choosing the main ingredient.

Ingredients:

  • two chicken fillets;
  • lemon;
  • a spoonful of olive oil;
  • salt and the selected type of pepper according to your own preferences.

Algorithm of actions:

  1. Wrap the cleaned and dried fillet with cling film and send it to the freezer.
  2. We wait until the meat freezes.But you should not keep it in the freezer for a long time - freezing is necessary in order to make it convenient to thinly slice the meat.
  3. With a whisk, shake the juice of one squeezed lemon along with oil, salt and pepper.
  4. With a sharp knife cuts the frozen fillet and as soon as the meat thaws, put it on a plate and pour it over the cooked dressing.
  5. Serve with lemon wedges, arugula and Parmesan.

Smokehouse option

If you have a smokehouse, then you can cook Italian delicacy right in it. The appetizer will turn out incredibly aromatic and delicious.

Ingredients:

  • poultry fillet;
  • three tablespoons of coarse salt;
  • 35 ml of brandy.

Cooking method:

  1. Sprinkle the chicken fillet with cognac and carefully rub the meat with large granules of salt. We put it in a container, cover it and leave it for two days at room temperature.
  2. After two days, we wash the meat from salt, hang it in a ventilated room and wait another day. If you cook carpaccio in the summer, then it is better to cover the meat with gauze to protect it from the invasion of flies and other insects.
  3. At the next stage, wrap the meat in gauze and keep it in the cold for another day.
  4. Now we are preparing a smokehouse. We take a container for carbonization, pour wood chips into it and fix it in the installation bowl.
  5. We spread the meat, close the lid, select the "Cold Smoking" mode and set the time to 20 minutes.
  6. Chicken carpaccio can be served immediately.

Citrus Chicken Carpaccio

Today there are different variations of carpaccio cooking. So, you can find a recipe that even uses citruses. If you take the juice of lemon and orange, then such a fresh will give the delicacy a piquant taste. Instead of lemon, you can use lime.

Ingredients per Kilo of Chicken Fillet:

  • lemon;
  • a third of an orange;
  • two tablespoons of olive oil.

Cooking method:

  1. We cut each fillet in half, then wrap the slices in cling film and send it to the freezer.
  2. Squeeze juice out of lemon and orange, pour in oil and add spices. Mix.
  3. Thinly chopped frozen meat, put it on a dish and pour it with a citrus mix. Garnish a gourmet dish with cherry tomatoes and green arugula.

Diet recipe

Such a meat snack can be prepared at home with minimal damage to the figure.

100 g of product contains 150 kcal, so chicken carpaccio can be included in the diet for everyone who adheres to a diet.

Ingredients:

  • four poultry breasts;
  • three tablespoons of salt;
  • one tsp pepper;
  • a spoon of paprika;
  • two tablespoons of olive oil;
  • half lime and lemon.

Cooking method:

  1. First we keep the meat in the freezer, wrapping each piece in a cling film.
  2. Squeeze juice from lime and lemon into the bowl, mix it with olive oil and spices.
  3. We cut the breast into thin slices, immerse it in the marinade and let it stand in the cold for two hours.
  4. Then we dry the meat and serve it with greens.

With the addition of cognac

There are options for making carpaccio with alcohol. Most often, cognac is used for these purposes. Of course, you can do without it, but it is such a strong drink that gives the appetizer an unusual aroma and taste.

Ingredients:

  • chicken breast;
  • half a glass of coarse salt;
  • 85 ml of brandy;
  • paprika.

Cooking method:

  1. We cut the bird fillet into two parts.
  2. Pour cognac into the salt and mix.
  3. We take a container, coat the bottom with a mixture of salt and alcohol, lay out the pieces of the bird in layers. We coat each layer with cognac mixture. Having distributed all the meat, we spread the remains of the marinade on it.
  4. We close and send the chicken to marinate in the cold for 24 hours.
  5. We wash the pickled breasts from salt, dry, sprinkle with paprika and, if desired, pepper (black or red). Each spicy piece is wrapped in gauze and returned to the cold again, but for a week.

Four days later, the carpaccio will be ready, but the more time the meat stands in the cold, the more delicious and tasty the snack will be.

Chicken Breast Carpaccio Salad

Carpaccio salad is not just an appetizer, but a real gourmet delicacy.Dressing will give a special effect to the salad, which emphasizes the uniqueness of the ingredients and enhances their aroma.

Prepare in advance:

  • 170 g chicken carpaccio;
  • 160 g cherry tomato;
  • 180 g of green lettuce leaves;
  • ten quail eggs;
  • lime;
  • half sweet pepper;
  • 1 tsp. dried basil and marjoram;
  • olive oil.

Cooking method:

  1. Lettuce leaves just tear hands and spread on a dish.
  2. We spread thin slices of carpaccio on top, beautifully distribute the halves of the cherry and quarters of the quail eggs.
  3. For dressing, mix the oil with lime juice and dried herbs.
  4. Salad, salt, pepper, pour sauce and garnish with sweet pepper cubes.

The dried chicken breast has an amazing taste, but in order to truly feel this unique taste, when serving, the meat must certainly be very finely chopped.

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