I find that this works across a spectrum of size and weight, provided the breasts are separated into individual halves and they are flattened to even thickness during the prep. This is truly just a blank slate method; it makes nicely cooked and juicy chicken breast for topping salads and other dishes. I usually make about one pound of chicken breasts at a time, which gives me enough chicken for a few days of salads and lunches. But if you want to turn it into a meal on its own, get creative! No matter how you season them, you’ll have juicy, tender chicken breasts. —Faith, September 2014

I also originally published this very close to Joy of Cooking’s method, which calls for you to dredge the breasts in flour. I’ve found this is unnecessary, and also undesirable for those who eat gluten-free. I’ve adjusted the method below to not include flour — just salt and pepper. But you are free to tweak and adjust; there are some great suggestions in the comments for dredging in alternativ