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Four
Medium
By Judy Bastyra and Becky Johnson
Published 2011
If you have time, prepare the chicken in advance and leave it to marinate in the refrigerator for several hours - or even overnight - until ready to cook.
Lay the chicken breast portions between two sheets of clear film (plastic wrap), baking parchment or foil and beat with the side of a rolling pin or the flat side of a meat tenderizer until the meat is about half its original thickness. Place in a large, shallow dish or bowl.