One of the best ways to cook chicken quickly is to pound it into thin pieces before cooking. Start with boneless, skinless chicken breast halves, and place them on a cutting board. Cover the chicken with plastic wrap or wax paper. To save time, cover several pieces with one sheet of plastic wrap rather than covering each one separately. Using a meat pounder, meat mallet, or rolling pin, firmly pound the entire surface of each piece of chicken to a ½ - to ¼-inch thickness, depending on the recipe. Keep in mind that if you pound the chicken too hard or thin, it will tear. Not only does pounding reduce your cooking time, it also helps break down the chicken’s fibers and connective tissue to create a more tender product.