How to flatten chicken breasts (video)

To make scallopini, or any number of “stuffed” chicken recipes, like Chicken Cordon Bleu, or Chicken Kiev, boneless-skinless chicken breasts need to be flattened to about 1/4 inch thickness.

Not only does this increase the surface area of the chicken, so you have room for the goodies inside, but the uniform thickness allows even cooking for the whole breast, without having the tip-end dry out, while the thicker end is still cooking.

This is a super-simple process, and a standard wood mallet, or even a rolling pin can be used to flatten chicken breasts. I have a convertible stainless steel pounder that works great for both flattening chicken, pork, and other meats, as well as tenderizing beef.

Here’s a great video we found on how to flatten chicken breasts…using a zip-bag is brilliant!

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  1. Pingback: I need some simple but healthy recipes? | Easy Healthy Recipes

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