After defrosting the frozen chicken breast, rinse it lightly with water and wipe the water with a kitchen towel. Add a spoonful of refined rice wine to control the chicken's smell.

Then sprinkle 1 or 2 spoons of olive oil on the chicken breast evenly, grind the herb salt and pepper back and forth and sprinkle moderately.

Sprinkle dried rosemary on the front and back. Basil powder is good instead of dried rosemary, and if you don't have it, you can skip it

Put on sanitary gloves and pat the chicken breast with your hands so that the seasoning can soak well.

Cover it with plastic wrap and let it ripen in the refrigerator for about 30 minutes. In the meantime, I'll prepare vegetables^^

I used pine mushrooms, zucchini, onions, and potatoes at home for the roasting. Slice onions horizontally about 1cm thick, and cut zucchini and saesongi mushrooms into appropriate thickness. Potatoes take a long time to cook, so you can slice them thinly.

Slice 1/4 onions into thin slices and chop garlic to prepare.

In a bowl, combine 4 tbsp commercial steak sauce, 2 tbsp ketchup, 1 tbsp oligosaccharide, 1 tbsp minced garlic, pepper dab, 1/2 cup water paper cup.

Grease a heated frying pan with olive oil and place the chopped vegetables over medium heat.Grate the vegetables with herb salt and whole pepper, sprinkle them all over and bake.

Bake on medium heat until golden brown.Place golden vegetables on a plate. Please wait a moment.

Place olive oil in a heated pan and remove the chicken breast from the refrigerator for about 30 minutes and bake over medium heat.

Bake on medium heat until golden brown.

Reduce heat to low and bake back and forth until cooked to the core.Let's wait in the frying pan for a while while the chicken breast is boiled.

When I boil the sauce, I will use the 16cm frying pan that I baked the vegetables earlier. Grease a heated pan with olive oil, add onion slices, and stir-fry the onions until they become transparent.

Add the pre-mixed sauce to this and simmer over medium heat.

When the sauce boils up, add the roasted chicken breast and bring to a boil.

When it boils up, boil it down over medium-low heat, pouring the sauce over chicken breasts. Turn the chicken breast upside down and boil it down by pouring sauce on it.The more you boil down, the thicker the sauce will be.

Boil the sauce over low heat until it's too salty.

Put the vegetables on a plate, put the boiled chicken breast steak in the sauce, and sprinkle the parsley powder^^