a flat headed metal pounder, a rolling pin,
a wooden mallet, the heel of your hand or
the bottom of a heavy skillet to flatten
chicken breasts to a uniform thickness. Be
gentle, they flatten very easily.
On a work surface, place the breasts,
skinned side up, between two sheets of
Pound very gently to the desired thickness.
The final thickness (or thinness) should be
manageable for cooking and serving. Pounding
the meat too thin results in a piece that
will fall apart.