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Old 03-25-2008, 04:43 PM   #1
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Chicken help

Ok three questions here.,

1) this is a dumb question but no matter how hard i try i ant seem to pound the chicken breast to a 1/4 inch thick with just a meat hammer. Any tips for smashing meat would be nice?

2) Simple and very tasty breaded chicken thighs? what is best to use? is shake n bake good or is there any one with some good homemade seasonings for breading chicken and baking it to make it very crsipy?

3) simple stuffed chicken breast and or thighs and flank steak?

thanx guys.

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Old 03-25-2008, 04:55 PM   #2
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what kind of hammer do you have?
the first one I had really sucked but I have a heavy kitchen aid one now that could beat anything paper thin.
I also found that beating it on a cutting board acts like a shock absorber, put it on plastic on the counter.
you could use a wrapped up brick....
i gotta find my recipe for the breading, but please dont use shake n bake i may have to shake you!!
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Old 03-25-2008, 04:57 PM   #3
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oh yeah duh...
italian style breadcrumbs and parmesan cheese
dip the chick in flour, then some beaten egg w/ a little water, then crumbs.
the breading sticks better if you let them sit awhile before you cook them.
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Old 03-25-2008, 04:58 PM   #4
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Quote:
Originally Posted by suziquzie View Post
what kind of hammer do you have?
the first one I had really sucked but I have a heavy kitchen aid one now that could beat anything paper thin.
I also found that beating it on a cutting board acts like a shock absorber, put it on plastic on the counter.
you could use a wrapped up brick....
i gotta find my recipe for the breading, but please dont use shake n bake i may have to shake you!!
Ok i wont use shake n bake, but why?

Well my hammer is about 2.5inch x 2.5 inch sqaure and has a flat side and a poky side. I have to pound in a bag because if i dont chicken guts and juice fly every wheres.
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Old 03-25-2008, 05:11 PM   #5
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The pounding motion should not be like hammering a nail. Rather, the blows should be glancing. Pound down and to the edge in a sweeping motion to force the meat to spread out.

I sometimes find it easier to beat it up a little with the 'pokey' side first to make it easier to flatten.

Shake and Bake has way too much salt in it for my taste.
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Old 03-25-2008, 05:14 PM   #6
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^^^ thats why. TOO salty. I musta used it 1 too many times when I had my 1st apartment. My bf at the time would eat anything......
put it in a bag but leave it open just a little so the air gets out and doesn't cushion the blows.
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Old 03-25-2008, 05:18 PM   #7
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i feel so stupid for asking such an odd question. I mean how hard can pounding chicken be?

Ok what if i dont want a italian style chicken. would cornflakes be good?
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Old 03-25-2008, 05:19 PM   #8
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yeah cornflakes are very good, even crushed rice crispies.
mix in whatever seasonings you like
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Old 03-25-2008, 05:23 PM   #9
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yeah cornflakes are very good, even crushed rice crispies.
mix in whatever seasonings you like
so to make them ultra crispy by baking i would need to use oil such as olive oil? or do i even need oil?
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Old 03-25-2008, 05:31 PM   #10
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I like to grind up melba toast and then season it with something as simple as salt, pepper, and garlic powder. Dip chicken in egg white, dredge in melta toast crumbs, and fry up in a bit of olive oil. Because you have pounded the chicken so think you might not even to finish it in the oven. Just tent for about 5 - 10 minutes and it should be done.

Andy M. described the pounding technique perfectly. Make a slight "sweeping" motion to the outer edges of the chicken breast. I pound a bit harder straight down on the thicker parts and then use the sweeping motion once it's a bit softer.

For stuffed chicken breasts you can use just about anything. Once you have pounded out the chicken first sprinkle with salt and pepper, and a drizzle of olive oil Then you can spread on some goat cheese, layered with fresh basil, sun dried tomatoes or even some pesto. OR, any julienne veggies, spinach, and shrimp. OR ham, swiss cheese.... For any of these just roll up and saute the seam first. I like to arch it a bit too when I put it in the pan. Brown on the other side too then finish in the oven.
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