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How to make chicken breast toast rolls

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    Ingredients are prepared, but not all the chicken breast and cheese slices have been used. ​

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    Cut the four sides of the toast slices.

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    Use a rolling pin to flatten.

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    Beat the eggs.

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    Cut the chicken breasts into squares that are smaller than the toast slices, and cut them into slices about 5 mm thick with a flat blade. Use the tip of the knife to punch holes on both sides of the meat slices against the muscle texture. Cut off muscle fibers.

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    Then use the back of the knife to pat repeatedly in different directions, patting both sides.

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    Spread the green onion and June spiced chili sauce thinly on the toast slices, or not (the final product is a bit salty for me).

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    Place the chicken breast slices on the toast slices, and also apply a layer of green onion and June spice chili sauce​.

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    Cover the cheese slices on the chicken breast slices. ​

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    Roll up and roll in egg liquid.

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    Add the cornstarch and roll it in. ​

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    Continue to roll it in the egg liquid once, then add it in the bread crumbs and roll it once. Remember to do the same at both ends.

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    Put the raw chicken breast toast rolls into the basket of the air fryer. Use a brush dipped in oil to brush the surface of the chicken rolls with oil by tapping. If you have a spray bottle, use more Okay, spray a thin layer, less oil.

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    Bake at 180℃ for 5 minutes, turn over and continue for 5 minutes. ​

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    The crispy chicken breast toast rolls are ready!

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    The toast is soft, the chicken is tender, the cheese is fragrant, and the toast is crispy and crispy. One bite will make you feel happy!

Tips

① Seasoning: Adjust the amount or variety of seasonings according to your own taste. For example, you can sprinkle some black pepper on the chicken, or if you don’t like spicy food, you can change it to scallion partner June sweet noodle sauce, etc.
② Please adjust the baking temperature and time according to the temperament of your air fryer. You can pull it out at any time to check the maturity of the chicken roll.
③ Pricking and beating the chicken are all to make the meat looser and more tender.
④Rolling the chicken rolls in the egg liquid for the first time is to firmly adhere to the dry starch. Similarly, rolling the chicken rolls in the egg liquid for the second time is to firmly adhere to the bread crumbs.
⑤ Both ends of the chicken roll must be sealed, otherwise the cheese will leak out.