[header] How to cook a chicken breast [title] Pound the chicken breasts with a meat mallet inside a large, plastic, zippered bag. [step] They need to be about ½ inch (1.27 centimeters) thick. Focus on the thicker areas so that the chicken breasts are all the same thickness by the time you are done.
[header] How to cook a chicken breast [title] Pound the chicken breasts with a meat mallet inside a large, plastic, zippered bag. [step] They need to be about ½ inch (1.27 centimeters) thick. Focus on the thicker areas so that the chicken breasts are all the same thickness by the time you are done.
Do not rinse the chicken beforehand; you can, however, trim away any excess fat. [substeps] If you don't have a meat mallet, you can use a rolling pin or a jar instead. To save time, do not pound the chicken breast yet. [title] Place the chicken breast inside a larger bag and put all of the peas inside. [title] Cut a 13 inch (23 centimeters) rectangle out of chicken breast. [step] Don't tear it into strips; just use a sharp paring knife to snip the long, fat end. Hold the chicken halves on your cutting board or in a bowl. Begin pounding them with a meat mallet.