Tenderizing Chicken Breasts
One way I save money is by buying my meat in bulk from Costco – I get access to fresh meat at a good value. I don’t have proof that the chicken is of better quality, but I buy the fresh chicken breasts (not the frozen ones, not the pre-marinated ones, not the pre-flavored frozen ones.) Then when I get home, I bag about 2-4 of them in Ziplocs and throw ‘em in the freezer for future use.
The other day I was watching a nifty show on The Food Network called “How to Boil Water.” Probably would have some good Grubgirl-approved recipe ideas. The recipe they showed was how to make chicken with arugula, tomatoes, and onions.
More importantly, they showed how to tenderize chicken breasts, since there’s also a thicker, chubbier part when you lie one flat on the cutting board. You can use plastic wrap to enfold the chicken, and not get your cutting board all gross with mashed chicken meat.
Then you can use a meat tenderizing hammer, or they also suggested that you could tenderize chicken using a brick, or a wine bottle (carefully), if you didn’t want to go buy the meat tenderizer. My friend Peter actually punches the chicken but he’s kind of a strong dude…
Once tenderized, just drip some olive oil over the chicken and season it with pepper & salt and voila…you can grill it or pan fry it! Yummm…..