Butterfly Chicken Breast
Butterflying a boneless chicken breast can be quick and easy – just follow my step by step instructions!
I love to cook chicken because it’s so versatile, and always have a few breasts in the freezer. Now, is it just me, or are chicken breast halves getting larger and larger these days? I find that, most of the time, one breast half is plenty to serve two people. The problem is how to cut the breast half in half and still have the resulting pieces look (1) like a chicken breast, and (2) appetizing – not just a square lump of chicken meat. It’s actually very easy if you start off butterflying the breast. Here are directions on how I do it – first, a nifty video that shows you how in 15 seconds, which is followed by written instructions.
How to cut a chicken breast (Butterfly and Halve)
Time needed: 3 minutes.
Here are step-by step instructions for how to butterfly and halve a boneless, skinless chicken breast:
- Position chicken breast.
Place one chicken breast half on a cutting board with the flat/smooth side down.
- Position your non-cutting hand.
Put the palm of your non-cutting hand on the top of the breast, with the thick part of the breast toward end ends of your fingers and the pointy end toward your wrist.
- Carefully slice the breast.
Using a very sharp knife (see below for knife recommendations), slowly cut horizontally through the breast, starting with cutting into the long, thick side. Cut from one side to the other, leaving the side of the breast opposite of where you started intact.
- Open breast up.
Open it up and lay flat, and you now have a butterflied chicken breast.
- Halve butterflied breast.
Cut the butterflied breast in half down the middle – and voila, you have 2 chicken breasts that are the right size.
Most often, a recipe will direct you to butterfly or split the breasts. If the recipes says to pound the breasts until thin, you can split them instead. In general, it’s a good idea to butterfly chicken breasts when they are very large and much thicker on one end than the other.
First, whatever knife you use, it needs to be very sharp! My two favorite knives for splitting boneless chicken breasts are a boning knife and a chef’s knife. A boning knife has a long, skinny blade; a chef’s knife is anywhere from 6 to 14 inches long, and is around 1 1/2 inches wide close to the handle, and tapers to a point.
Frankly, you can just leave the tendons if you want, but sometimes they can be a bit chewy. If you want to remove them, follow the quick and easy kitchen trick from Tik Tok star Raising Krasies.
Again, it depends on the recipe. They are now fairly thin, so they will cook quickly – often in as little as 5 to 7 minutes when sautéing or grilling.
Now you can easily make our Sauteed Chicken Breasts with Tomato-Olive Sauce. Enjoy!
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Barbara Bolton
I made this last night and it was quite the hit. I love capers, my husband not so much, but even he enjoyed them in this recipe.