Mysterious Multiplying Chicken
"Maybe this is a well-known secret to others, but I am 30 something and just figured this out...so I am posting this secret here to others who may not be privy to a tip that will help you save lots of money, feed more people with less and make cooking easier."
- Ready In:
- 5mins
- Ingredients:
- 2
- Yields:
-
2 breast = 10 chicken strips
ingredients
directions
- Put one chicken breast inside a sturdy ziplock bag and squeeze out most of, but not all, of the air. You want to unfold the chicken breast so that it is as flat as possible inside the bag.
- Take a heavy metal skillet, or rubber or cooking mallot (do not use a metal hammer) and pound each chicken breast (you have to hit it pretty hard) so that you flatten the piece evenly to between 1/4 and 1/2 inch. You do not want to keep pounding until the chicken starts to fall apart.
- When you are finished, the chicken will be flattened, and twice the size of the piece you started with.
- The amazing thing is, when you cook this chicken, it expands and you would never know that you flattened it to begin with. I also find that it tenderizes the chicken. Cut the chicken into strips with scissors to quickly make chicken fingers or chunks for your favorite recipe. You can try this for yourself and see if it doesn't give you the feeling that you are feeding the multitudes with mysterious multiplying chicken!
- I find that I can use two chicken breasts where I used to use five. Your chicken will cook faster because the meat is now even thickness.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
If you want a bargain meat mallet, go to the dollar store and get a rubber mallet! It can go through the dishwasher, and it stores in the back of the drawer, laying on it's side. Also, save the bags from cereal that are inside the box when they're empty, and wash them out. They are nice heavy plastic, and great for using to pound meat thin. Also good to split open flat and use in a tortilla press. -
Okay, I was in a discount store the other day and finally bought a meat mallet. I think I came across these instructions in one of your other recipes, but I had no idea you could do this to chicken! This is especially great because I usually am cooking only for myself but want leftovers for lunch at work. This way, I can use one breast and get 2 or 3 meals out of it. Thanks for the tip!
RECIPE SUBMITTED BY
Caryn Dalton
United States
I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
