I've been cooking chicken with your recipe for at least a year. It's perfect everytime. My family prefers the thinner chicken as if it's been pounded. I prefer pounded, but pounding is loud and messy. Instead, I use a super sharp long meat knife. I turn the breast so that the "pretty" side is up. I begin my slice through the meat on the thick side, holding the meat down on the cutting board an precisely slicing through the meat following my hand's pressure. I've never been cut. As long as you have a very sharp knife there would be no reason for the knife to accidentally come through the top and slice your hand, unless of course, you're not watching. I usually slice an average chicken breast into 3 long cutlets. Because they're thinner, you can add less of the "crust". I bake at 425 as directed, for 17-20 minutes depending on if I'm cooking for tonight's meal or to be warmed in the toaster oven on another day. If I'm baking them for another day, I be sure to completely cool the crispy chicken on a cooling rack and then since I don't have a cooling rack small enough for a covered dish, I just put a paper towel down, setting the chicken on it. It's a little gummy on the bottom when you take it out, but it will crisp up nicely if you're careful not to scrape off the crust when removing it from the paper towel. Thanks for the great recipe. My family & I enjoy it. I like it particularly for the fact I can make a family size chicken breast package and use extra chicken for leftovers
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I've been cooking chicken with your recipe for at least a year. It's perfect everytime. My...