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Do you pound your chicken??????

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JQuinn
JQuinn Posts: 44
edited November -1 in EggHead Forum
No that I have your attention. I hope I wont get band from this forum for that attempt in humor. but my question was if you pound out your chicken breast to get them more of the same thickness? I tried my first chicken breast on the egg last night and I feel they were a little over cooked at the ends and the middle was alittle undercooked. so should I fold the thinner sides in to thicken the meat or not worry about it and throw them on the way they are..[p]
On a side note I once again threw on the egg a lb of shrimp with tsunomi spin on them..... then I had some fresh sea scallops just to try...... WOW. Just like butter...... I dont know if I will pay the 18.99 per pound for them but when the price of gas goes down I will be all over them....
thanks all

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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    JQuinn,
    to answer your initial question. . . .i really think what you pound is your own personal issue. . .particularly if you plan to serve it 'jerk' style as well :-)[p]to your second question, if i'm just doing boneless chicken breasts, rather than pound them, i'll usually slice them in half. . .serves the same purpose. . .gets them done more evenly that way. ...
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  • MasterMason
    MasterMason Posts: 243
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    mad max beyond eggdome,
    And if you par-freeze them they are much easier to cut. Freeze them till they get firm, but not frozen
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    mad max beyond eggdome,
    Do you mean butterfly?[p]Mike
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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    Car Wash Mike,
    Max is good, darned good, but I don't think even he would Egg a butterfly... <grin>[p]Ken
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  • MickeyT
    MickeyT Posts: 607
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    JQuinn,[p]I posted a recipe a few years back that came to rave reviews. Just did them this weekend, nothin left but the plate. I take the flat end of a tenderizer, place the breasts in a one gallon ziploc bag and beat the crap out of them. Makes them 2-3 sizes bigger yet flatter. Throw in another ziplock bag with a bottle of paul newmans Ceaser dressing. Let sit in the fridge for an hour. Cook them s--t hot for a couple minutes a side with egg dome open (adjust with vent)and serve.[p]Yummyyyyyyyyyyy

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  • Sigmore
    Sigmore Posts: 621
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    JQuinn, You can pound them flat and roll up ham and cheese in them. Sorta like chicken cordeun bleu or something like that.

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