Cheese chicken chops are the most convenient and quickest choice in a busy life. In addition, it is also the best way Elise can think of a boneless and skinless chicken breast. Dosage: 4 servings. The original recipe is from http://simplyrecipes.com here is the translated version.
Chop half an onion. Heat the olive oil in a high-temperature pan, add the onion, and fry for 2-3 minutes. Add the minced garlic and stir fry. Then add tomatoes, oregano, paprika and sugar. Stew slowly and simmer, without cover. Prepare the chicken chops during the stew. (about 10-12 minutes)
Preheat the oven to 204 ° C, wrap the chicken breast in the plastic wrap and loose it with a hammer (knife back, sputum, bottom of the bottle) until the thickness is between 1/4 - 1/2 inches. Seasoning with salt
Look for a large bowl and mix the bread flour, 1/2 cup Parmesan cheese and salt. Beat the eggs in another bowl.
Heat 1/4 cup of olive oil in a high heat in the pan. Be careful not to let the oil smoke. The chicken chops are first put into the egg liquid, soaked in bread, then wrapped in bread flour, then put into the pot, and simmered in a small fire, about 3-4 minutes on each side. Until the chicken chops turn golden brown.
In a 9*13 baking tray, thickly coated with a layer of ketchup. Discharge the chicken with both sides into golden yellow and sprinkle with basil powder. Then sprinkle with mozzarella cheese and the remaining Parmesan cheese on the surface.
Bake for 10-12 minutes, or until the mozzarella cheese starts to zoom.
When you are done, you can mix it with the pasta and the first season.
If you want to save time, you can use a grater to rub the onion into a silk in the first step, which makes it easier to get water.