The recipe I'm working from wanted me to pull out my food processor, which is not really handy, and put the crackers in there. I have a much easier method that involves keeping the crackers in the sleeve and using a rolling pin.
It can get a little messy, so I put the sleeve of crackers on a dish towel.
Crush carefully - don't just bang away - with a rolling pin. The ends will probably open, and you can pour out the crumbs into a bowl.
For chicken, make sure the breasts are fully defrosted. Mine could have stayed in the microwave a little bit longer. To avoid salmonella, lay wax paper on the counter. I usually pound two breasts at a time.
Lay wax paper on the top to avoid yucky chicken splatter.
Use the flat side of a meat mallet. You can go all out on pounding. After a few good whacks, the chicken breast will give way and start to stretch out, making for quicker and more even baking.
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