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How to cook roast chicken breast is delicious

1. Marinate chicken breast with salt, lemon pepper, lemon juice and white wine for more than 1 hour. Heat the pan, spray a layer of cooking oil and fry the chicken. Pan-fry the chicken and fry the other side until golden on both sides. The baking pan is sprayed with cooking oil. Put the fried chicken on a baking pan, cut the onions into shreds, spread them on top of the chicken, and spread them with butter. Put it in an oven at 200 degrees Celsius and bake for 15 minutes.

2. Wash the chicken breast and cut it into pieces. If it is very thick, you can cut it horizontally in the middle first, and knock the meat apart with the back of the knife to facilitate the taste. Pour cooking wine and garlic cloves, pinch well with hands, then add light soy sauce and salt, squeeze well again with hands, finally add pepper and chili powder, pinch well with hands. If you like the light taste, you can save the salt. I hope the tender chicken breast can add the egg white and knead evenly, and you can save the chili powder if you don't eat spicy ones.

3. Pickled chicken breast: you can marinate the chicken breast before making it. As the chicken breast is relatively dry, pickling can not only increase the taste, but also help to maintain the fresh and juicy taste. You can use lemon juice, salt, black pepper, garlic and so on to marinate chicken breast. Slicing: slicing the chicken breast can shorten the cooking time and make it easier to cook, while maintaining the taste of the chicken breast.

What is the temperature of the oven for the roast chicken breast?

1. Put it in the oven and let the tube up and down 150 degrees for 30 minutes. The chicken breast is ready.

2. Heat up and down the oven at 200 degrees for 15 minutes. Sprinkle the roast chicken breast with mint leaves.

Put it in an oven at 200 degrees Celsius and bake for 15 minutes. After cooling, cut it into pieces and put it on a plate, and the roast chicken breast is ready.

4. Preheat the oven at 180 degrees, put the chicken breast in the iron plate of the oven or other containers that can be used in the oven, and barbecue for 15 minutes. Blanch bean sprouts in water, add some salt, and serve with roast chicken breast.

5. The practice of roasting chicken breast in the oven is as follows. First of all, draw an oblique knife on the chicken breast to make it more tasty when pickled. Then marinate with pepper, salt and light soy sauce for 10 minutes, cover the baking pan with tin foil, and put the pickled chicken breast on a plate. Finally, put it in the middle of the oven and bake for 15 minutes.

A complete collection of chicken breast meat

1. Steps: after the chicken breast is washed, put into the pot with cold water, add spring onions and ginger, a little pepper, bring to the boil, boil over low heat until you can cut through the chicken with chopsticks and turn off the fire. It takes about 8-10 minutes to remove the chicken breast and soak it in cold water; shred cucumbers and carrots and set aside. Put light soy sauce, balsamic vinegar, sugar, chicken essence and spicy seeds in a seasoning bowl and stir well. the cold chicken breast is shredded by hand and placed in a large bowl with cucumbers.

2. Remove the fascia of the chicken breast and cut it into thin slices. (2) put spring onion and ginger, cooking wine, light soy sauce, oyster sauce and salt into the chicken breast, grasp well and marinate for half an hour. (3) mix the sauce with cold. Add chili powder, chopped chili, cooked white sesame, cumin powder, cumin, garlic, pour hot oil, stir well, then add a little oyster sauce, light soy sauce, salt and chicken essence, stir well, and the sauce will be ready.

3. Gumbo fried chicken breast: wash okra, cut into small pieces, dice chicken breast, add starch, cooking wine, light soy sauce a little olive oil, mix well and marinate, stir-fry olive oil, saute shredded scallions, add diced chicken breast and stir, add a little water for 1-2 minutes, finally pour in okra, season with salt.

4. Wash and shred chicken breast, stir in chicken juice and marinate for 30 minutes; wash celery and cut into pieces; in a hot oil pan, saute garlic and ginger slices; put in pickled chicken breast and stir-fry until medium well; add celery, pour in appropriate amount of cold water, simmer for 2 minutes; pour in fish sauce to season.

5. Cut chicken breast with large fingers, add appropriate amount of salt, black pepper, cooking wine and an egg and marinate for more than 10 minutes. Add 1 tablespoon of starch and 1 spoonful of flour and mix well. Heat the oil in the pan and deep-fry one by one over medium heat for a few minutes. Remove and control the oil. Blow it up again. You can also deep-fry it over medium and small heat at a time without re-frying until it is golden and ripe.

How to make roast chicken breast?

Ingredients: 300g chicken breast, 20ml white wine, 5ml lemon juice, right amount of lemon pepper, right amount of salt, 10g onion, 10ml olive oil, 20g butter. Marinate chicken breast with salt, lemon pepper, lemon juice and white wine for more than 1 hour. Heat the pan, spray a layer of cooking oil and fry the chicken. Pan-fry the chicken and fry the other side until golden on both sides. The baking pan is sprayed with cooking oil.

Cut the chicken breast into 2-3 slices with a horizontal knife and marinate for 15 minutes with salt, cooking wine, pepper, starch, ginger and garlic. Spread a piece of tin foil on the baking pan and put in the chicken breast. Oven 190 degrees, 15 minutes. The juice will be baked out from the baking pan, and it will be ready to eat. If you like something dry, move it to the baking net, brush it with thin oil, and bake for another 10 minutes. Pickled and tasted, it is very popular with children for such a simple baking.

Wash the chicken breast and cut it into pieces. if it is very thick, you can cut it across the middle first, and knock the meat apart with the back of the knife to make it easy to taste. Pour cooking wine and garlic cloves, pinch well with hands, then add light soy sauce and salt, squeeze well again with hands, finally add pepper and chili powder, pinch well with hands. If you like the light taste, you can save the salt. I hope the tender chicken breast can add the egg white and knead evenly, and you can save the chili powder if you don't eat spicy ones.

Pickled chicken breast: you can marinate the chicken breast before making it. As the chicken breast is relatively dry, pickling can not only increase the taste, but also help to maintain the fresh and juicy taste. You can use lemon juice, salt, black pepper, garlic and so on to marinate chicken breast. Slicing: slicing the chicken breast can shorten the cooking time and make it easier to cook, while maintaining the taste of the chicken breast.