Tip of the Week: Beat your chicken

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June 20, 2014- By Steven E. Greer, MD

All my life, I have been cooking the worst chicken breasts. The meat is always dry and I chew through it like beef jerky.

I recently saw the Cook’s Country team making some chicken parm, and they were using a meat tenderizer hammer. I finally figured it out.

So, I bought a $17 hammer from Whole Foods, and began beating my meat.

Once a large chicken breast half is flattening into a 6-inch diameter cutlet, it fries up so much faster, meaning the meat is less dried out.

I suggest beating several chicken breast at once, wrapping them in clear plastic wrap, and freezing them. Partially thaw them with a minute of the microwave, and they are great for a variety of healthy dishes.

Other meats that tend to be dry are best tenderized this way, as well. Pork chops and tough cuts of beef cook up better after a good beating.

Now that it is summer time, people are exercising and trying to lose weight. Beating your chicken is a key component to improving your diet.