Yeah, the two pieces of plastic wrap are really convenient.
We have one of these pounders. It works well.
Between pounding the chicken breast so it is a consistent thickness from edge to edge, and using an instant meat thermometer like this one, our chicken has gone from being raw in the middle and tough on the edges, to being really tender and moist every time throughout the entire breast.
That thermometer has especially been a game changer in the kitchen. I had previously overcooked all meats in my paranoia of germs.