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Hi, my name is Alison Anton. Welcome to Whole Gourmet Natural Cooking. Today we’re going to learn a couple different ways to cook pounded chicken breasts.

Let’s start by removing this little flap of meat here, that’s called the tender. We’ll just take that off. We’re going to use that, we can cook that up, and um to get more out of your chicken breast you can also just cut right through on a parallel cut just through this thick section of meat here, we can also use that. But now we have just a nice kind of evenly sliced chicken breast. Now place the breast between two sheets of parchment paper, and with a kitchen mallet, or even the back, the bottom side of a wine bottle, you just start pounding until it’s about a quarter of an inch thick.

So, here we have an even piece of pounded chicken breast, and I’ll show you a couple different ways to cook it up so it comes out nice and tender. One of the things you can do with pounded chicken breast is to dredge it in a light batter and then sear it in a pan. So what I have here is just a little bit of all purpose flour, just you know a little bit of salt maybe half a teaspoon, a grinding of pepper, and any kind of herbs that you like.

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