I've signed up for a meal subscription box to try to get back into cooking, but I can't cook all the meat quick enough so have to freeze some to use later. One of the recipes calls for the chicken to be pounded to about 1/2" thick, so I figure it would be perfect to pound it before freezing so that it will thaw more quickly. However, I can't shake the feeling that I will damage the meat tissues somehow and cause it to freeze/thaw poorly.
Does anyone know if it's fine to pound chicken prior to freezing, or should I wait until it's been thawed for better results?
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