Serve your chicken with a baked spaghetti squash to catch all of the delicious sauce. You can bake the spaghetti squash ahead of time or put it in the oven a few minutes before starting your chicken. Check out FfL’s Spaghetti Squash recipe for a simple side with next to no prep needed.

1. Use a meat tenderizer, wine bottle, rolling pin, pan, pot or can of food to pound out the chicken.
2. Place the chicken breast between two sheets of plastic wrap or parchment paper. If using plastic wrap, moisten chicken with a few drops of water so the plastic wrap doesn’t stick.
3. Starting with the thickest part of the chicken, start to pound on the chicken gently. Make sure you use tiny taps rather than hard hits. If you pound out the chicken too hard, you’ll pulverize the breast rather than flatten it. If you’re not making progress, add a little more pressure with each hit.
4. Working from the center out toward the edges of the breast, pound chicken, moving each strike slightly out.
5. When you reach the outside of the breast, start again from the center, moving in a different direction until the entire breast is the desired thickness.
6. Generally, about 1/4″ – 1/2″ is a good thickness. Make sure the breast is pounded out evenly.