Hot smoked chicken breasts make any meal exciting! Salads, sandwiches, soups, pasta dishes — you name it! — will benefit if you add some smoked lean chicken. But cooking skinless and boneless chicken breasts is easy and challenging at the same time. To make them tender and juicy we need to protect their moisture and to make them uniformly thick. Usually, a combination of pounding and brining is a solution. In this recipe, we make a pocket to stuff it with moist and/or fatty ingredients instead of pounding. As a bonus, different stuffings add interesting flavors to otherwise mild-tasting chicken.
As I mentioned earlier, Salo in a Jar (сало в банке) is a highly popular way of wet curing salo at home, and there are recipes with cold and hot brine. But where the idea hot brine comes from? Can I speculate that someone impatient decided to try it hot? The result was somewhat in between cured and cooked salo, which is another widely used cooking method for pork belly in Ukraine. Cured with hot brine salo was so pleasing that the recipe quickly became popular. Using sous vide allows full time and temperature control in this recipe.