I was pounding out chicken breasts last night for a recipe.
I usually cover with plastic wrap as to not get stuff all over my cutting board and mallet.
I had a quick thought (I may have saw it somewhere, but not sure), put the chicken in a gallon ziplock and don’t zip it shut.
Worked like a charm and then used the same ziplock to marinate the chicken for an hour.
Just an hour?
I typically marinate overnight.
I followed the recipe.
It had acidity in it, it would have broken the chicken down too much overnight.
I kind of do the same thing. Use a zip lock bag, don’t place the chicken inside the bag though.[put the bag over the chicken].
As for marinating the chicken, use Italian dressing.
Love doing that, then grilling it.
This was a marinate that called for sour cream (among other things), subbed that for fat-free greek yogurt and it was amazing.
That was my go to before I got Daddy Hinkle. It is made about 15 miles from me. Great on pork and chicken.
https://www.walmart.com/ip/DADDY-HINKLE-MARINADE-ORIGNL-15-OZ-Pack-of-6/15056244
I sometimes make chicken cordon bleu and I was shocked at how big a half a chicken breast can get when you pound it out for that.
If you use the chicken breasts from Costco, you could probably cover your kitchen floor.
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