How to Pound out a Chicken Breast
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!!
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