Place a chicken breast on a large sheet of baking parchment, and fold the parchment over the breast, not tightly, just so that the breast has parchment at the bottom and over the top of it. Using a rolling pin, or even better still, a cook’s mallet, bash the chicken until it is flattened: you don’t need top be as vicious as you imagine in this task: a good few gentle bashes will begin to flatten the breast. Flatten it to about 1cm thick: any thinner, and the chicken may begin to disintegrate. Set the flattened chicken aside.
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