Servings | Prep Time |
4people | 15 minutes |
Cook Time | Passive Time |
15 minutes | 30-90minutes |
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I recommend pounding down your chicken breasts lightly with a meat mallet until you’ve achieved an even thickness. We’re not making cutlets so don’t pound them out too thin! Just thin out the thickest part a little for even cooking. I place the chicken breasts in a resealable back and pound them with the flat side of the mallet.
Recipe by the lovely and inspiring Chef Megan Mitchell