If you have a fat chicken breast, you could probably feed a family of six on that thing if you pounded it out right.
Makes me get the idea right now of pounding it out to the size of a pizza crust and topping it with marinara sauce and making a little stove-top no bread pizza. hmmmm.
Inspiration came from the recipe on
thepioneerwoman.com/cooking/2009/03/chicken-scallopine/. She does it all so well, makes me wonder why the hell I bother. I made the sauce without the butter and replaced with a bit of Extra Virgin Olive Oil and chicken stock. I added the herbs and a bit of Greek yogurt in the end to make it feel a little creamy. I first dipped the flattened breasts in seasoned whole wheat flour.
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