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You can use a rolling pin, or wine bottle if you don't have a mallet. I like to use wax paper or plastic wrap around the chicken breast. It gives you a bit more control with the raw chicken. Do this on a cutting board that has a damp towel underneath it, so there is no sliding around. Take your rolling pin and begin in the center area working outward. Gentle but firm, short hits should do it! You don't want to be too aggressive. And don't worry about tearing the paper, just have a few extra pieces at the ready. This is something that gets easier with practice. I find it's helpful if the chicken has come to room temp or there abouts. If I'm going to cook it right away, perfect. If not, refrigerate promptly until ready for use. Chicken Picatta and Parmesean look out!
As above or another way is to marinade in yoghurt overnight - all depends on what you are going to do with the chicken - they do this in India and wine can also be used as the acid makes the meat tender.
Yes, I like Marie's answer. That's thinking outside the box! Of course, don't forget the tropical fruits, too. Kiwi, Mango, Papaya & Pineapple. The tropical fruits mentioned have enzymes that break down connective tissue. Just don't marinade longer than 20 minutes or you will have an undesirable chicken seviche.