Lay the chicken breast
skin-side down (or what was once skin side) on a cutting board.
Using a sharp knife
cut a thin line lengthwise down the center of the chicken, halfway through the breast.
Next, starting at the center line
slice through one side of the breast. Stop before the knife goes fully through.
the cut side.
on the other side.
Open 'er up
The breast should be of relatively equal thickness all the way across.
Time to pound
Cover the chicken on both sides with plastic wrap. Use two separate pieces (rather than fold one piece in half) to be sure you have room for your chicken to expand.
If you don't have a meat mallet
grab a can from the pantry (I used my sturdy jar of sea salt) and use the side of it to firmly smack the meat. Be sure to concentrate on the middle as well as the outer edges. If you do have a meat tenderizer (ideal), either the flat or spiked side will do. Work gently so as not to break through the flesh.
Remove the plastic wrap
Season your chicken, and toss it on a scorching hot grill for a minute or two on each side.
Or, there's option two
Stuff and roll!