Many recipes, such as Honey Mustard Grilled Chicken, call for pounding chicken breasts flat, and we all know that can be a messy task. Salmonella-filled juices flying, a ton of soapy cleanup, and possible contamination. I’ve found an easier way!
Pick up your breast in a piece of Press N’ Seal wrap or Saran – a long piece will wrap from front to back. If you’re using Press N’ Seal you can lightly tap the edges shut. Place on a cutting board or hard surface, and using a good ol’ Southern Rolling Pin, give it a few even whacks until the chicken meat has been pounded to an even height. Then, pick up your clean wrapped chicken, slipping it out into your pan or plate. Toss the cling wrap without having touched the chicken!
Oh no! I didn’t mean to freak you out with it! Yes, hand it over to your husband! 🙂
Great idea. But wait, do I own a rolling pin? I’m sure my husband knows where it is 😉
haha!
Why didn’t I think of my rolling pin. I always use canned goods. Lol
Hey! That’s a great use! My chicken is usually bigger than my soup can….
This is an awesome idea!! I have to remember this.
it makes prep so easy!