Review: Quick Mozzerella Chicken

[Beth H]

I was torn between making the champion chicken parmesean and this recipe, but was decided when I was completely unable to flatten the chicken breasts -- does anyone have a tip for how to do this? I do not have a meat mallet, and the rolling pin was not working at all. But, I thought the mozzerella chicken was wonderful. I dredged the chicken in a mixture of flour and Italian breadcrumbs, with some pepper and kosher salt. I made my own sauce and served with a side of penne pasta. Really quick, easy, and delicious.

[Joyce]

Having moved around the country, and been in lots of "temporary" housing, I have laid plastic wrap on top of chicken and whacked it with, the end of a hammer or wrench, a heavy book, a cast iron frying pan, a filled can, etc.

[AndreaU]

I don't have a meat tenderizer either, so I've always used my chef's knife. Not the cutting edge, but turn the knife around and use the dull side of the blade. Works for me.

[lorilei]

I believe we had a conversation about this quite a while ago... and here's a tip some of you might be interested in:

Some mentioned that they even go so far as to slice the chicken lengthwise, rather than pounding it thin http://www.cookinglight.com/bbs/smile.gif

[Pat]

I put waxed paper on top of and the bottom of the chicken and whack it a few times with a rolling pin. Works wonders.

[andrea]

a "stressed out" fist works just fine!

[lanie]

hahahahahahah!

[JJeannette]

Another thing you can use is the edge of a saucer or other small plate---one with a bit of weight to it.