Pounding chicken breasts before cooking them serves several purposes:
Even Thickness: Chicken breasts can vary in thickness, which can result in uneven cooking. By pounding them, you can achieve a consistent thickness throughout the breast, ensuring that it cooks evenly.
Tenderizing: Pounding the chicken breaks down the muscle fibers and connective tissues, making the meat more tender. It helps to soften the tough fibers and create a more enjoyable texture when cooked.
Faster Cooking: Thinner chicken breasts cook more quickly than thicker ones. By pounding the chicken, you reduce the cooking time, which is especially helpful when you're in a hurry.
Promotes Uniform Cooking: Pounded chicken breasts cook more uniformly, both in terms of texture and flavor. When the meat is of even thickness, it's less likely to dry out in certain areas while other parts remain undercooked.
Enhanced Seasoning Absorption: The increased surface area of pounded chicken allows marinades, seasonings, and spices to penetrate more effectively, resulting in a more flavorful and well-seasoned dish.
Overall, pounding chicken breasts before cooking helps to ensure that they are tender, evenly cooked, and flavorful, making for a more enjoyable dining experience.