Chicken breast with vanilla

Chicken breast with vanilla

Introduction:

Production steps:

Step 1: parsley. Bread flour. A little olive oil. A little salt into the blender to beat.

Step 2: Sheng Chu.. Moist feeling and slightly salty taste are right

Step 3: peel the sweet potato and boil it thoroughly in boiling water.

Step 4: let ruyoupan fry until golden.

Step 5: marinate both sides of chicken breast with pepper and salt. Western mustard

Step 6: add oil to pan. Put in the marinated chicken breast. Fry garlic and pine branches below until the smell is released..

Step 7: fry chicken breast in 2 noodles until brown..

Step 8: serve with Western mustard.

Step 9: cover the vanilla bread powder evenly

Step 10: put in the oven.. 180 ℃ for 10 minutes

Step 11: just fry the oil in the frying pan with a little water and heat it up. spare

Step 12: wash and heat the pan. Put in the butter. Heat up. Deep fried sweet potatoes into the pot.. Fry slightly.

Step 13: slice lotus root. Fry in oil to dry. After it's served. Sprinkle with a little salt and pepper. Shake to taste.

Step 14: load the plate as you like.. Pour on the juice of the frying pan and basil grass. It's OK to have a light and original food.

Materials required:

Chicken breast: 2 pieces

Parsley: 1 tree

Lotus root: small pieces

Garlic: 2 pieces

Pine branch: a little

Sweet potato: 4-6

Bread flour: 300g

Basil grass: 1 bundle

Salt: right amount

Black pepper: moderate

Sugar: right amount

Olive oil: right amount

Butter: moderate

Western mustard: 30g

Note: in fact, there is another set of side dishes in this dish. But considering the difficulty of getting started. I decided not to put it on.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: salty and fresh