This is the OG method, the one your grandma probably used (and your grandma was a legend, right?). Grab a meat mallet—or, if you’re in a pinch, a rolling pin, a heavy skillet, or even a wine bottle. Yes, a wine bottle. Just make sure it’s empty, unless you want a drunk chicken. Place the chicken breast between two sheets of plastic wrap or inside a zip-top baggie. Then, start pounding gently from the center outward until it’s an even thickness—about ½ inch.
Why does this work? Because you’re busting up those tough muscle fibers. Plus, you’ll get even cooking, which means no dried-out edges and a raw center. Just don’t go full Thor with your hammering technique. You want tender chicken, not chicken confetti. A few firm, steady whacks will do the trick.
Pro Tip: The “Wine Bottle Move”
If you’re out of plastic wrap, just put the chicken in a clean kitchen towel and pound it with a bottle. It’s a great party trick—just don’t blame me if your friends think you’ve lost it. And hey, you can reward yourself with a sip of that wine afterward. You’ve earned it.
