Anonymous wrote:Are you pounding them in saran wrap? or in a bag? Do you wrap the pounder too? How do you keep the mess from flying about?
Anonymous wrote:Anonymous wrote:Chicken breasts have gotten so gross in the past few years. Even if you pay more for the “better” ones, they’re all tough. Blech. Vegetarianism is looking more and more appealing.
Agree with this!!!! And I have a few chicken dishes I just really love the sauces to (a thyme and mushroom one, butter chicken) so trying to find some good substitutes that work the same.
Anonymous wrote:Chicken breasts have gotten so gross in the past few years. Even if you pay more for the “better” ones, they’re all tough. Blech. Vegetarianism is looking more and more appealing.
Anonymous wrote:Anonymous wrote:I slice them thing and pound them out
This. Even if you buy "the best", you need to tenderize them. I usually buy from WF but will slice and tenderize before cooking.
Anonymous wrote:I slice them thing and pound them out
Anonymous wrote:Chicken breasts have gotten so gross in the past few years. Even if you pay more for the “better” ones, they’re all tough. Blech. Vegetarianism is looking more and more appealing.