Best Panini Grill

Flattened chicken breast...?

I live in Miami and most of the latin restaurants serve this flattened breast cooked on a griddle/grill with black beans and rice. I have been using a meat tenderizing hammer to flatten my chicken breast but I'm curious. Is there a cooking tool, sort of like the press used to make cuban sandwiches or panini sandwiches, sold in stores that can be used to flatten & grill the breast instead of beating the heck out of it? If not, what are other alternatives to flattening the chicken. Beating it is such a mess!

Public Comments

1. They can slice it 1/2" and then flatten it. No, they don't usually have a press, most use a special meat hammer. I've even seen them use a small frypan, then dredge with seasoned flour! .
2. A mallet is the way to go, though place the chicken in a folded-over piece of plastic wrap and that should cut down on the mess. It works well when flattening veal as well.
3. You could try a Panini Sandwich maker. They look a lot like waffle irons, but the shape is different. The Italians use them to flatten their Panini sandwiches. It works great for flattening the sandwich, but I wouldn't try it on the chicken alone. Definitely pound it flat first then use the iron. My husband is Cuban....they pound it then press it in the sandwich.
4. Put the raw chicken tender between two sheets of plastic wrap. Place a metal pie pan on top. Tamp down with a very large, heavy, full can of tomatoes or peaches until the meat is flat. Then, just grill briefly with or without breading.
5. wack it with a cast iron skillet! works every time!
6. You can run a knife through the thickest side and "open" the chicken breast up (butterfly shape sorta) that will flatten it.
7. NO hammer, No meat Hammer, NO side of the canned food can.....makes a mess. Take the breast and put it on a large pices of plastic wrap. Add another piece on top.....With the largest heaviest rolling pin you can find roll is (or Lightly tap).....if you can't find a large rolling pin......try using a cast iron frying pan....a couple of semi-good wacks....and you're there.
8. Most places fillet the chicken (cut it in two lengthwise through the breast), which makes it really thin, then season with salt and pepper, and beat. If you don't like the mess, try putting wax paper on both sides of the breast and then press it down hard with an iron skillet or other heavy pan.
9. First of all, don't beat the chicken! They don't take kindly to that kind of treatment. Would you? What you need to do is take the whole chicken breast and cut it horizontally in half, but not quite all the way through. This will allow you to spread the chicken breast flat into something that resembles a butterfly. It will be half as thick as the original and can be easily grilled flat without needing to resort to violence.
10. usually it is just filleted thin, when you purchase your breast take it to the butcher dept, and have them fillet them thinkly. (Im sure Miami has some good meat markets, that will do the same and have low pricesbut I dont shop for groceries in Miami) I go to penn dutch in Hollywood They have skinless, boneless chicken breasts for 1.89 a lb. and you can take it to their butcher dept and have them fillet it any way you like it, they will even ground the parts that you have cut off. They are awesome. and I dont beat my chicken breasts, after they are filleted thin, i clean with a vinegar and lemon solution or salt and lemon, rinse and season, freeze whatever im not gonna use, in individual ziploc bags. anyway.....when cooking chicken breast, i spray pam and pre-heat the pan on high, lower the heat then put the chicken in so the high heat will lock in the juices , do both sides...then i will add my veggies - peppers, onions, garlic and parsley, then a little maggi and olive oil on top, put heat on low and cover. They come out real tender and juicy. Im not sure how long I i cook then, I never really paid attention http://www.penn-dutch.com/Graphics/Sept-13th-to-19th.jpg
11. butterfly (cut in half by width without cutting all the way through) the chicken then give it a slight pounding. It makes it easier that way I use my Foreman grill as my panini press. It makes a great Cubano. Serrano Ham, Swiss Cheese, pickle...yummmm