I got this recipe from iChef and made some modifications to suit my needs. So let's get started.
First, you need your chicken breasts, and you need them pounded thin. There are a couple ways to accomplish this, and they both fall into the "stress management" category. Also, both should not be attempted whilst babies or toddlers are napping.
My preferred method is to lay out a strip of wax paper about a foot and a half long and then lay a strip of plastic wrap over that. Put one chicken breast on top but to one side and fold the wrap and paper over it. Get a can of veggies and use the side of the can to whack the breast until it's thin. You can also use the can like a rolling pin to sort of squeeze down the thicker parts that don't respond to whacking.
The other way is to do the same thing with the paper and wrap and then use the flat side of a meat tenderizer. Unless you have a metal one (I don't) you're going to have to whack pretty hard. I find the weight of the can helps.
What you're left with is a pretty flat bunch of meat. Here I used four chicken breasts.