Accessories: black pepper 1/4 teaspoon, salt 1.5 teaspoon, white wine 1.5 teaspoon, olive oil 1.5g, garlic 1 head.

Steps:

1, prepare materials; What needs to be done is to weigh the ingredients, remove the seeds from the pumpkin and soak the chicken to remove the blood.

2, pumpkin brush clean (peelable), cut into 3mm thin slices, some hard cut, pay attention to safety.

Step 3 slice garlic

4. pat the chicken breast loosely with the back of the knife, remove the grease, slice it evenly and connect the bottom (chopsticks can be placed on both sides to avoid being cut off)

The cut chicken breast is like an organ, the bottom is transparent, but it is still connected one by one.

6. Add white wine and salt to the chicken breast, and drop a few drops of lemon juice (adding wine and tender lemon juice can remove fishy smell and enhance fragrance).

7. Then evenly sprinkle with black pepper, pat and massage with a little oil, and smear the whole body. Cover with plastic wrap and marinate at room temperature for 2 hours.

8. Add rosemary, 2/3 garlic slices and olive oil to the pumpkin slices and stir well.

9. Place the marinated chicken breast on the tin foil (the shiny side of the tin foil faces down) and sandwich the pumpkin slices between the meat slices.

10. Sprinkle the remaining garlic slices and brush a little oil on the meat surface.

1 1, put it on the barbecue network, select the barbecue item, heat it at 200 degrees, heat it at 2 10 degrees, and take out the chicken breast after 22-27 minutes and cut it delicious.