Pan-Seared Chicken Breast for Salad

Place chicken breasts on a cutting board and cover with parchment paper. Using a meat mallet or the bottom of a skillet, pound chicken until it is an even 1/4 inch thick or so. This helps tenderize it and cook evenly. Heat a cast iron skillet over medium-high heat with 2 tablespoons of olive oil. Sear the chicken on both sides until golden brown and cooked through, about 4 minutes per side. Let rest for 10 minutes before slicing!