The oven version of the low-fried cheese chicken chops is crispy and tender, and a bite is full of happiness.

When it comes to Explosicum cheese chicken chops, I firmly believe that the first thing that comes to mind is basically golden crispy, crispy, crispy skin, soft and tender meat, full of thick and long cheese characteristics. What I want to discuss with you today is Explosicum cheese chicken chops made in an electric oven at home. According to the high-calorie baking in the electric oven, not only the fried chicken surface is crisp and abnormal, but also the inconvenience of frying can be saved, and the taste is less greasy, fresh and refreshing, and the low fat is healthy.

Ingredients: two pieces of chicken breast, right amount of cumin powder, right amount of black pepper powder, two pieces of cheese slices, right amount of fragrant fried powder, three raw eggs, right amount of corn flour, a small amount of rice wine, a small amount of edible salt, and all kinds of dipping materials are optional.

Exercise:

Take out the muscle fascia on the surface of the bought chicken breast with a knife, and then cut a proper distance from the middle piece of each chicken breast with a knife without breaking it, so that each chicken breast can be turned into a bag filled with chocolate. Beat the chicken breast evenly to the surface of a whole piece of chicken breast with a flower knife or steak hammer gradually to make the meat softer and easier to taste.

Put the beaten chicken breast into a large plate, add proper amount of edible salt, black pepper and rice wine, and gradually knead all seasonings to make them evenly blend into the chicken breast. Seal the chicken breast with a fresh-keeping bag, marinate it aside for about an hour, take out the marinated chicken breast until it tastes delicious, and then put it on kitchen paper to suck out unnecessary juice, so as to keep the surface of the chicken breast dry.

Sprinkle a thin layer of corn flour on each chicken breast and pat it gently until it is symmetrical, which can fully lock the taste and moisture in the chicken breast and keep the meat tender even after high temperature. Cut the prepared cheese slices into cheese strips with a total width of about two centimeters, then sandwich the cheese strips in the middle of each chicken breast, and then gently pinch them around the chicken breast by hand to prevent the cheese from dripping out after melting.

Prepare two utensils in advance, one containing a certain amount of fragrant fried powder, the other containing three raw eggs and an egg liquid with a uniform proportion, soak the chicken breast wrapped in cheese in the egg liquid, then put it in the fragrant fried powder and wrap it on both sides. First, spread a piece of tin foil paper on the cake mold and brush a thin layer of vegetable oil with edible oil to avoid adhesion. Then spread the well-prepared chicken chops on the cake mold and evenly brush a layer of vegetable oil on the fried chicken.

Adjust the oven temperature to 180 degrees, bake for 15 minutes, then put the cake mold in, bake for another 25 to 30 minutes on the left and right fire, and turn the noodles once in the middle, so that both sides of the fried chicken are evenly heated and colored.

When it's time to bake, take off the cheese chicken chops, sprinkle a proper amount of cumin powder on them, and pour in sauces of various flavors that you are interested in, and take them under hot and humid conditions.