To cook pounded chicken in the oven, you can follow these simple steps:
Preheat the oven: Set your oven to 400°F (200°C) to ensure even cooking and browning.
Prepare the chicken: Take boneless, skinless chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet or a rolling pin to pound the chicken breasts to an even thickness of about 1/4 to 1/2 inch. Pounding the chicken helps it cook evenly and reduces cooking time.
Season the chicken: Season the pounded chicken breasts with salt, pepper, and any desired herbs or spices. You can use a pre-made seasoning blend or create your own.
Optional coating: If you want a crispy coating on the chicken, you can dip each breast in beaten eggs and then coat it with breadcrumbs, panko, or crushed crackers. This step is optional, and you can skip it if you prefer.
Grease the baking dish: Lightly grease a baking dish or line it with parchment paper to prevent sticking.
Arrange the chicken: Place the seasoned or coated chicken breasts in the prepared baking dish, leaving a little space between them for even heat circulation.
Bake in the oven: Put the baking dish with the chicken breasts in the preheated oven and bake for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Cooking time may vary depending on the thickness of the chicken breasts.
Rest and serve: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. This allows the juices to redistribute and keeps the chicken moist. Slice or serve the pounded chicken breasts as desired.
Remember to adjust the cooking time based on the thickness of the chicken breasts to ensure they are cooked through but not overcooked. Using a meat thermometer to check the internal temperature is a reliable way to determine doneness.