Why You Need to Push Chicken Breasts Before Cooking
Chicken breasts are not very interesting, but they are a versatile protein with a pretty healthy image, and for this reason people tend to buy and cook them in large quantities. Unfortunately, their one-sided, tear-shaped shape makes them a pain to cook well , and one may end up with a piece of meat that is juicy but tasteless on one end, and dry and burnt on the other.
Part of The Grown Up Kitchen series , Skillet is designed to answer your most basic cooking questions and fill in any gaps that may be missing from your home chef education.
But there is no need to accept this fate. All you have to do is show those breasts who’s in charge here with a light thump. It is quite easy to grind chicken breast and it has many benefits. A piece of meat of the same thickness will cook much more evenly, and a thinner piece of meat will cook much faster. You also mechanically tenderize the meat, which is similar to how a mother bird pre-chews a chick’s food, only much less coarsely. This means that you are going to get the juicy chicken on the table tastier faster, which is the best possible outcome. (Also, flatter chicken makes better chicken sandwiches, and chicken sandwiches are very important.)
To crush a chicken breast, all you have to do is wrap it up and beat it. Many people use plastic wrap to cover their breasts, but I prefer gallon freezer bags.
Thicker material is not only less prone to tearing, but after you finish grinding, you can leave the breast in your bag and toss in the seasoning or marinade you planned to use. (Plus, you don’t have to fiddle with plastic wrap, which is a big plus.)
Once your chicken is in your bag, you are ready to conquer the city, my friend. Just grab a heavy, blunt object — I’m using a metal soup ladle, but a skillet or saucepan will work fine too — and tap it starting at the thickest part of the breast and working outward.
Take your time and check the chicken every few strokes, as too much enthusiasm on your part can cause the meat to burst. Once you’ve flattened everything out to your desired thickness – 3/4 inch – that’s not a bad thing – you’re ready to season, marinate, and cook the chicken however you like. Any marinades or brine solutions you use will now penetrate the meat in all sectors at the same rate, making the dish truly flavorful from start to finish.
In addition to cooking more evenly and flavoring it more uniformly, shredded chicken breasts are also the best choice for all kinds of classics, and as you master the art of shredding, you might get lost in the world of chicken. pikkata, marsala and cordon blue.
However, you don’t have to fantasize. I usually just add a little salt and pepper and then fry them in oil for a few minutes on each side. Serve with some fried vegetables and you have a delicious, not dry dinner that you didn’t have much time for.