The present invention relates to a method of making chicken breast jerky. More particularly, the present invention relates to a method for producing a chicken breast slice, comprising the steps of: (a) dissolving a frozen chicken breast in a natural state and then slicing it to obtain a chicken breast slice； (d) immersing the sliced chicken breast in a gravia extract and burdock root extract； A step of making the first drench composition comprising an extract of herbal medicines including soy sauce, syrup, syrup, white sugar, sour mulberry, mulberry, oak, oak, cabbage, Obtaining a second anti-inflammatory composition comprising at least one active ingredient selected from the group consisting of poultry, jujube, unsalted salt, bitter juice, ginger and pepper, followed by mixing with the first anti-inflammatory composition, The mixture of the first composition and the second composition of the present invention is aged for 12 to 36 hours in a refrigerator in an amount of 1 part by weight of the cut chicken breast to give a taste unique to the breasts, To make it better, the aged and dehydrated chicken breasts were mixed with a third seasoning composition containing fried oats powder and hara bong powder, In the manufacturing method of the chicken breast consisting of jerky during the drying 5.5~6.5 hours. The chicken breast jerky treated with graviola extract and burdock extract of the present invention showed excellent antioxidative activity, antimicrobial activity against pathogenic microorganisms, physical properties and sensory evaluation.본 발명은 닭가슴살 육포의 제조방법에 관한 것이다. 보다 상세하게는 냉동된 닭가슴살을 자연해동 후, 옆으로 썰어 닭가슴살 절편을 얻는 단계와, 절편한 닭가슴살을 그라비올라 추출물과 우엉 추출물에 침지시키는 단계와, 진간장, 물엿, 백설탕, 소주에 뽕나무, 엄나무, 오가피, 참옷, 헛깨나무, 황기, 대추, 당귀 및 두릅나무피의 한약재 추출물을 포함하는 제1염지제 조성물을 센불로 졸여서 끈끈한 엿처럼 만드는 단계와, 요구르트, 배즙, 무즙, 함초소금, 비트즙, 생강 및 후추를 포함하는 제2염지제 조성물을 얻은 후, 제1염지제 조성물과 혼합하는 단계와, 닭가슴살의 근육을 부드럽게 하고 닭 냄새를 제거하면서 닭가슴살 특유의 맛을 부여하기 위하여 상기의 제1염지제 조성물과 제2염지제 조성물의 혼합물에 절단한 계육가슴살을 한 켜씩 담아 냉장고에서 12∼36시간 동안 숙
