Horrible, Rubbery Skinless Boneless Chicken Breasts

Not in the least. I’ve done it many times and since I use no added salt in most of my cooking, I am quite put off by salty foods. Some of the ATK chicken recipes have you rub whole chickens with baking soda without rinsing it off.

Do you recommend any brand of meat mallet?

I see certain chefs used heavy flat based pan.

Fantastic idea. I have an 8" cast iron that would be ideal.

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I have a couple of chicken breasts that are waiting for this treatment & I will let you know how it turns out. I already tried it on a top round & it worked very well. Thank you!

I am also going to change my pan:

Glad you tried it! I was skeptical at first, too.

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold