Flatten Chicken Breasts to 1/4" Thickness

I've read this in a recipe repeatedly when scanning cookbooks in the past, but I've never made a recipe that called for it. Ok. So.

Messy, nasty, more challenging than you'd expect. And it actually turns my stomach a bit to think of what taking a heavy, marble rolling pin to (what was) living, breathing flesh looks like.

So, I've declared my pounding step complete, but they surely aren't 1/4 inch thick. I think if I really got them that thin, they wouldn't be in one piece anymore. Actually, they are only sort of in one piece now. Hmm. I hope that once I roll them up around butter/parsley/chives and then dip and bread them, they will be more appetizing. I'm sure they will be to anyone who hasn't seen the current status.