HOW TO: Butterfly a Chicken Breast
Even cooking times are just one slice away
- Kitchen shears
- Butcher's twine
- Plastic cutting board
- Wet paper towels under the board for stability
- Even thickness leads to even cooking.
- Achieve quicker cooking times.
- Easily dice chicken or slice it into strips.
- Start with a boneless chicken breast. If there’s a tenderloin, remove it.
- Place your hand flat on top of the chicken breast, and slice into one side. Start at the thicker end and finish at the thin point, without slicing through to the other side.
- Open the chicken breast. It should resemble a butterfly shape.
- Slice the breast into two cutlets.
- Cover one with plastic wrap and pound with a meat tenderizer. Use a “down and away” technique to ensure even thickness. Repeat with the other cutlet.
- To make slices, stack the cutlets and position horizontally. Make slices about ½-inch wide.
- To dice, turn the slices toward you and cut at ½-inch intervals.
Ensure doneness with a meat thermometer.
Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.