The way you prepare chicken for this recipe is super important as it will affect its flavor and texture. Here's how I cook the most perfect chicken every time: 1. If your chicken is frozen, let it thaw. Then remove the chicken from its container and run the breasts under lukewarm water. 2. Take 2 large sheets of plastic wrap and layer them on a cutting board or countertop. You want to be sure they’re overlapping slightly as this is going to be the prepping station for the raw meat. 3. Using meat scissors, trim away any excess fat from the breasts. 4. Place them on the plastic wrap surface once trimmed & rinsed. 5. After all the breasts there, cover the chicken with 2 more sheets of plastic wrap. 6. Using a meat tenderizer (I call it a meat mallet), pound the chicken breasts until they’re all equal thickness. I aim for mine to be about ½ inch - ¾ inch thick. 7. Season and cook! You'll want an internal temperature of 165°F to ensure it is fully cooked.