Pounded Chicken


  • boneless skinless chicken breasts
  • salt and pepper
  • garlic powder or your favorite seasoning
  • olive oil


  1. Working one at a time, place chicken breasts between two layers of plastic wrap.  Using the flat side of a meat mallet or a rolling pin, pound the chicken in short smooth strokes, working from the center outward to evenly flatten the chicken to about ¼ to ½ inch thick.
  2. Sprinkle salt, pepper, and garlic powder, or your favorite seasoning and using the toothy side of the mallet (with plastic wrap between), pound the seasoning in a little.
  3. In a large skillet heat 1 Tbsp of olive oil over high heat. Wait 2 minutes, or until it’s smoking hot, add 1 chicken breast, put a weight on it (a teakettle or heavy pan) and cook for 45 seconds. Flip, add the weight, and cook for another 45 seconds. Transfer to a plate, and let it rest for 3 minutes.
  4. Meanwhile, repeat with the remaining chicken breasts.




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