Step 1

Trim the chicken. Trim any membranes or fat from the breasts with a knife.

Step 2

Place the chicken in a bag. Working with 1 chicken breast at a time, place inside a gallon zip-top bag and seal the bag, pressing out as much air as possible.

Step 3

Pound the chicken thin. Pound with the flat side of a meat mallet, rolling pin, or small skillet to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.