HOW TO: Tenderize Chicken

HOW TO: Tenderize Chicken

Note: When dealing with raw chicken it is recommended to contain the preparation area so as to ensure complete decontamination afterwards

1. Prepare chicken breasts: ensure all bones, skin, and tendons have been removed

2. If the breasts are thicker than 1” then slice in half (aka butterfly), creating two flat pieces

3. To contain the mess, use two sheets of plastic wrap. Layer:

   • Plastic sheet

   • Chicken breast

   • Plastic sheet

4. Pound with tenderizer across the full surface until evenly ~3/8” thick

   • Consistent thickness is recommended

5. Use tenderized chicken breasts in recipes as needed

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Brenda tips:

• Shopping for a good tenderizer? Look for one shaped similar to a mallet with a comfortable handle, like this one

• No tenderizer? Use a rolling pin

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Window to B’s kitchen . . .