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under plastic, flat mallet or a pan, thick end worked down to match the thin
breasts pounded or butterflied to an even thickness of about 2 cm. A chicken breast is naturally twice as thick at one end as the other, and heat arrives from the outside — so by the time the thick end is safe the thin end has been over 74°C for ten minutes and has squeezed out its water. Evening the thickness is worth more than any marinade