This time, I used chicken breasts, but I usually use tenders. It really doesn't matter.
First, cut up your chicken and marinate in Italian dressing for at least 30 minutes.
|Taking a bath, Italian style|
|Let's make spaghetti sauce|
Next, take your meat mallet and relieve some of your pent-up aggression. I stretch plastic wrap over the meat as I'm tenderizing it, as I've found it helps reduce gibbet splatter. I try to pound it out to 1/8" thick or so.
|You have crossed me for the last time!|
|All dredged up and no place to go|
Now it's time to start cooking! Add a little oil to your pan, and heat it up to medium. I use grapeseed oil from Wild Tree, but pretty much any cooking oil will work. Once the oil has heated up, add your chicken. Since we've pounded it so thin, it only takes 3 - 5 minutes per side, at most.
|Taking an oil bath this time|
|Looking happy happy|
Don't forget to cook your pasta. I try to start it a little after I've started cooking the chicken, because I usually have to do 3 or 4 batches on the chicken. I like everything to finish up about the same time, so it's all nice and warm.
|My, what a nice bed that will make|
|Now that looks good enough to eat|