Roasted chicken bras
By VicentaLakin
I've always liked chicken chests, either fried or fried. It is, of course, undeniable that many of us accept the incompetence of this food, which is considered the best part of chickens in the West, mainly because it doesn’t taste so good, and it tends to grow wood after a little fire. On the other hand, chicken chests are a choice for people who love meat and want to lose weight。
Recipe Recommendations
- chicken breast 200 grams
- cornflakes 25 grams
- eggs one
- olive oil 1 spoon
- cooking wine 2 spoons
- salt 3 grams
- white sugar 15 grams
- salty and fresh
- roast
- ten minutes
- simple
Steps for Roasted chicken bras
1
The chicken breast slices, adding a small spoon of olive oil, two spoons of wine, an appropriate amount of salt and sugar, and pacing it to taste. You don't have to put a peck of chicken on it。
2
One egg (not too big, not much use) spreads the spare, and I'm a small, thin egg, which lasts less than half。
3
Cornflakes, wood has something sweet. It's okay to use a bakery, but because it's non-fried, the bakery doesn't have that hard skin。
4
Grab a couple of little pieces of cornflakes, they're very thin and can easily be crushed with their hands。
5
The chicken bars are covered with egg fluid, then roll up a piece of cornflake, coded in the grill. It'll be a little sticky when it's cooked, and it's best to have a tin sheet of paper. About 8 to 10 minutes after 230 degrees of roasting, when chicken turns white, it's out。
6
PUT ON KETCHUP, IT'S OK