[diamondpete]

Nicole,

Try frying them with a little water in a covered fry pan. I put a drop of olive oil, a bit of water and the "fry" them in water (about 1 cm) on high heat covered pan (more like steaming them), near the end you can add some "flavour/spice of some sort". Since liquid works bets, I put a bit of soy sauce and pepper. (When they are cooked remove them and fry them for a sec or too in a very hot pan to brown them.

That keeps them soft and moist. I am not a big fan of pounding my meat (aside from the obvious reasons of puns that may arise - ooh a double pun). Basically pounding meat IMO takes the meat "texture away" (particularly with beef) and you may as well be eat a hamburg or chicken burger.

One thing I do like to do with "pounded" chicken breasts is: Slice the breasts "almost in half and unfold in (so now it is still one piece but double in size). Pound it, then put some spinach and a slice of unprocessed old cheddar cheese (or what ever cheese works for you) fold it back over, roll in raw, spiced, beaten egg (I like soy sauce pepper and crushed garlic). Then fry in olive oil COVERED on LOW heat. (I suppose you could "bread them, but what a waste of a few unnecessary cals)

Signed

Chef Pierre