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Is there a standard method for pounding chicken breasts flat?

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Is there a standard method for pounding chicken breasts flat?

The Loaf | Apr 16, 2006 05:55 PM

It's all pretty much in the subject line. Every time I try to pound a breast, it pretty much turns into a splayed, shredded, uneven lump of raw meat-things. Had better luck when halving the breast before pounding, but even then... Would like to know if there's a standard way to get even, flat, discs of breast. Thanks.

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