I also pound chicken breasts, they are so huge nowadays that there's almost no way to cook them without drying some of the meat out. I usually slice them against the grain into 3 thinner cutlets, then take the bottom of a heavy glass and pound them flat (paillard). season them with some salt, pepper, and a little Cajun seasoning, then sauteed them in a little olive oil until they brown up. Then you can do anything you want with them, sandwiches, salad, chicken salad, casseroles...