Abstract: As raw materials,chicken breast is to research the processes and key technologies of microwave prefried conditioning chicken products.The change in sarcoplasmic protein and myofibrillar protein were evaluated with different microwave intensity and different re- heated microwave in chicken breast: low fire( 160 W),medium fire( 480 W),high fire( 800 W),and heating time: 0、15、30、45、60、75、90 s,at the same time,the TPA and SDS-PAGE analysis of the changes of the sarcoplasmic and myofibrillar proteins were studied. The results showed that with increase of heating power and time,the denaturation degree of sarcoplasmic protein increased significantly,myofibrillar proteins of chicken breast were degraded,the thermal stability of myofibrillar protein was higher than that of sarcoplasmic protein. Combing crispness with water content,the optimum reheating condition was 45 s at medium fire( 480 W),for the time being,the flexibility and cohesiveness of products were up to the maximum and sensory acceptability was the highest.