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Running a chicken breast through a tenderizer physically breaks down the muscle fibers and connective tissues. Normally, chicken breast can be dense and sometimes dry because it’s very lean (low in fat). Tenderizing it with a machine (or mallet) does a few important things: 1. Softens the Texture: Breaking the fibers makes the meat much softer and easier to chew. It gives it a “melt-in-your-mouth” feel instead of a rubbery or tough texture. 2. Even Thickness: Tenderizing also flattens the breast
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