tips & tricks: pounding chicken

you know what i forgot? i forgot how long it takes to get back out of the post sickness work hole. you know exactly what i'm talking about. you get sick, miss work and then when you finally get back on your feet, you have to work double time to get yourself out of the post sickness work hole.

basically, cooking went straight to the back burner post flu as i've been battling my way through unanswered emails, catching up on meetings and menu planning.

but i have a slow weekend, so i'm getting back into the kitchen. we got some beautiful organic chicken breasts and i'm cooking my way through them but they all have one end that is much thicker than the other end. when you have a really fat end of your chicken breast, you end up with one end that is overcooked and rubbery and one end that may be undercooked in the middle.

here is the perfect, mess free way to pound out your chicken breasts so you can achieve that perfectly cooked chicken every time.

start by covering your cutting board with plastic wrap. chicken juices are messy and can contaminate your cutting board or your meat tenderizer (don't have one? PURCHASE HERE). place your chicken breast or breasts on the cutting board and then strap them down with another layer of plastic wrap.