Homemade Deli-Style Chicken Breast
Homemade Deli-Style Chicken Breast
Ingredients
For the Chicken Breast
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch cubes
- 1/4 cup cold water
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
For the Coating
- 1 tablespoon paprika
- 1 teaspoon dried oregano
Instructions
- 1
Place the cubed chicken breasts into the bowl of a food processor. Pulse the chicken for 30 seconds to 1 minute, scraping down the sides as needed, until a very fine, paste-like consistency is achieved. Ensure there are no large chunks remaining.
⏱️ 2 min
- 2
Add the cold water, cornstarch, salt, garlic powder, and black pepper to the food processor with the ground chicken. Process for another 1 to 2 minutes, or until all ingredients are thoroughly combined and the mixture is smooth and cohesive. The mixture should be sticky and uniform.
⏱️ 2 min
- 3
Lay a large sheet of plastic wrap (about 18-24 inches long) flat on a clean work surface. Evenly sprinkle the paprika and dried oregano over the center of the plastic wrap, creating a rectangular bed for the chicken mixture.
⏱️ 1 min
- 4
Carefully transfer the chicken mixture from the food processor onto the seasoned plastic wrap. Using a spatula or your hands (lightly moistened with water to prevent sticking), spread the chicken mixture evenly over the spices, forming a log shape approximately 8-10 inches long and 2-3 inches in diameter.
⏱️ 3 min
- 5
Tightly roll the plastic wrap around the chicken mixture, forming a compact log. Twist the ends of the plastic wrap securely, like a candy wrapper, to seal the log and create firm, even pressure. You can double-wrap it with another layer of plastic wrap for extra security.
⏱️ 2 min
- 6
Prepare a steamer basket or a large pot with a steamer insert. Fill the pot with about 1-2 inches of water, ensuring the water level is below the steamer basket. Bring the water to a rolling boil over high heat. Carefully place the wrapped chicken log into the steamer basket, making sure it doesn't touch the water.
⏱️ 5 min
- 7
Cover the pot tightly and steam the chicken log for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the center of the log (piercing through the plastic wrap).
⏱️ 30 min
- 8
Carefully remove the steamed chicken log from the steamer. Let it cool on a plate at room temperature for about 15-20 minutes. Once slightly cooled, transfer it to the refrigerator and chill for at least 2 hours, or preferably overnight, to allow it to firm up completely for easy slicing.
⏱️ 5 min
- 9
Once thoroughly chilled, unwrap the chicken log and slice it thinly using a sharp knife. Serve immediately in sandwiches, salads, or as part of a charcuterie board. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Deli-Style Chicken Breast
Ingredients
For the Chicken Breast
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch cubes
- 1/4 cup cold water
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
For the Coating
- 1 tablespoon paprika
- 1 teaspoon dried oregano
Instructions
- 1
Place the cubed chicken breasts into the bowl of a food processor. Pulse the chicken for 30 seconds to 1 minute, scraping down the sides as needed, until a very fine, paste-like consistency is achieved. Ensure there are no large chunks remaining.
⏱️ 2 min - 2
Add the cold water, cornstarch, salt, garlic powder, and black pepper to the food processor with the ground chicken. Process for another 1 to 2 minutes, or until all ingredients are thoroughly combined and the mixture is smooth and cohesive. The mixture should be sticky and uniform.
⏱️ 2 min - 3
Lay a large sheet of plastic wrap (about 18-24 inches long) flat on a clean work surface. Evenly sprinkle the paprika and dried oregano over the center of the plastic wrap, creating a rectangular bed for the chicken mixture.
⏱️ 1 min - 4
Carefully transfer the chicken mixture from the food processor onto the seasoned plastic wrap. Using a spatula or your hands (lightly moistened with water to prevent sticking), spread the chicken mixture evenly over the spices, forming a log shape approximately 8-10 inches long and 2-3 inches in diameter.
⏱️ 3 min - 5
Tightly roll the plastic wrap around the chicken mixture, forming a compact log. Twist the ends of the plastic wrap securely, like a candy wrapper, to seal the log and create firm, even pressure. You can double-wrap it with another layer of plastic wrap for extra security.
⏱️ 2 min - 6
Prepare a steamer basket or a large pot with a steamer insert. Fill the pot with about 1-2 inches of water, ensuring the water level is below the steamer basket. Bring the water to a rolling boil over high heat. Carefully place the wrapped chicken log into the steamer basket, making sure it doesn't touch the water.
⏱️ 5 min - 7
Cover the pot tightly and steam the chicken log for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the center of the log (piercing through the plastic wrap).
⏱️ 30 min - 8
Carefully remove the steamed chicken log from the steamer. Let it cool on a plate at room temperature for about 15-20 minutes. Once slightly cooled, transfer it to the refrigerator and chill for at least 2 hours, or preferably overnight, to allow it to firm up completely for easy slicing.
⏱️ 5 min - 9
Once thoroughly chilled, unwrap the chicken log and slice it thinly using a sharp knife. Serve immediately in sandwiches, salads, or as part of a charcuterie board. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
⏱️ 3 min