HOW TO POUND CHICKEN BREAST RECIPES

Steps:

• Now you may ask yourself (quite legitimately), why should I pound out a chicken breast?  Well, in addition to the therapeutic benefits of taking out your frustration, several chicken dishes are actually improved by having a uniformly thick (or thin), flat piece of breast meat…which is not the natural shape of a chicken breast.  This technique is your chance to mold nature into the form you need it…perhaps that’s a bit dramatic. How To pound out a chicken breast I like to place the chicken between two sheets of plastic wrap that I’ve moistened with a bit of water You can use a meat mallet, but I generally find them to be a bit on the light side.  As you see in the video, I fill an old wine bottle with water and use that as my pounder Starting with the thickest part of the chicken, start to pound on the chicken gently (if you go too hard you may just pulverize rather than flatten the chicken) Move each strike slightly; working from the center, out towards the edges of the breast.  When you get to the outside, start over at the center and move in another direction Repeat that process until you’ve gotten the chicken to the desired thickness – generally about a ½ inch thick Generally, I find more pounding, with lighter hits, works better than trying to get everything done in just a few whacks – but if you’re not making progress, gradually add more pressure with each stroke TOOLS YOU CAN USE TO POUND OUT A CHICKEN BREAST Most common is meat mallet, but a lot of people don't have one, and frankly, I don't even think it's the best tool to use use.  While I have a meat mallet, I actually prefer a wine bottle (screw top that I've already drank, and re-filled with water), as it has better weight and more surface area.  You can also use any of the following: Wine bottle Pan or pot Canned food Rolling pin Heavy pint glass (be careful not to break it) Recipes that use pounded out/flattened chicken breasts Many times, I'll pound out the chicken breast any time, I want simple grilled or sauteed chicken.  It cooks faster and it's easier to make sure you don't over cook it.  But in addition to just plain chicken breasts, there's a ton of recipes that call for pounded out chicken.  Here are a few of my favorites: Chicken picatta Chicken Parmesan Chicken Marsala Southwestern Spiced Chicken Chicken stuffed with Chorizo Lemon Rosemary chicken Chicken with Mustard Sauce Chicken Cordon Blue Once you’ve gotten the breast flattened out, you’re good to go.  Enjoy!!

Steps:

• Preheat oven to 350f degrees.
• Place the chicken breasts , one at a time into a plastic bag, pound with a kitchen hammer, smooth side, to about 1/4 inch thick.
• Whisk together the egg and water in a medium bowl; Crush the cereal flakes and place on a plate.
• Take the pounded chicken breasts and submerge in egg mixture, press into cereal flakes, then submerge again in egg misture; place on veggie sprayed rack of oven roaster, repeat with second breast.
• Bake for approximately 25 to 30 minutes or until juices run clear.