Pounding a skinned and boned chicken breast into a uniformly thin, flat portion--technically called a paillard--makes the amount of chicken seem like much more. It's easy enough to do. Here's how:
* Before pounding, trim all visible fat and remove any gristle or tendons.
* Place chicken breast between sheets of plastic wrap (wax paper is not practical because there is less control and the paper tears easily).
* Flatten gently with a meat pounder (or heavy object with smooth four-inch-diameter base) until breast is a uniform 1/8-inch thickness. It's best to start in the center and work outward, pounding the meat firmly but gently without tearing it.
These paillards may be refrigerated up to two days or frozen up to three months, wrapped airtight.