Why pound chicken breasts?
For some recipes, I like to pound boneless, skinless chicken breasts because they cook faster, it is easier to control cooking time and I like the thickness after they are cooked.
Simple steps for pounding chicken breasts:
- trim excess fat from breast
- put breast in between two sheets of waxed paper or in a sealable plastic bag (but leave end open) or just put breast on cutting board
- using the flat side of a kitchen pounder or hammer, pound breasts evenly over all areas until uniform in thickness, about ¾ inch thick.
Why “rest” chicken after it is cooked?
As meat proteins cook, they begin to shrink and squeeze out moisture. Giving meat time to “rest” after cooking will partially reverse this process and the proteins relax and absorb some of the moisture. This is why when you cut meat or chicken directly after removing it from the heat source, you will see liquid on the cutting board.