As soon as the fitness and fat reduction party hears the words "chicken breast", I am afraid it will think of the fear of being dominated by chicken breast cooked with dry wood. In fact, chicken breast can be tender, smooth and delicious when cooked well.

Caicai had taught you a lot before writing a prescription, so today I'm going to try a new trick-break it open and thin it with a small stick. This practice was inspired by my previous Wenzhou shrimp knocking.

When the chicken breast slices are opened, they will be beaten until the fibers are loose, which will make them more tender, smooth and elastic. Then, like kimbap, put a layer of pumpkin sauce on the chicken breast, sprinkle some cheese and roll it up, and the dish will become 78%. Next, the chicken breast rolls are steamed in the pot until 70% or 80% mature. Fry it slowly in the pot to give the chicken breast a tender and smooth taste. Tender and smooth chicken breast, wrapped in waxy pumpkin paste, with the aroma of cheese, layered on the taste, very pleasant surprise!

Cut the pumpkin into small pieces, put it in the steamer of SAIC, steam for 10 minutes, and chopsticks can be inserted easily. Cut the chicken breast slowly with a knife, sprinkle with salt and black pepper, and marinate for 10 minute.

Cover both sides of the marinated chicken breast with plastic wrap and beat it evenly with a meat hammer or a rolling pin to make the chicken breast bigger and thinner. You can also use glass bottles instead of rolling pins, which is convenient to use.

Spread a layer of pumpkin puree evenly on the surface of chicken breast, put mozzarella cheese on it, and slowly roll it into a meat roll with plastic wrap. Set with plastic wrap for 5 minutes when rolling. You can add cheese crumbs according to your personal preference. If you want to make a fitness meal, you can do it without adding it.