Let me show you how to butterfly a chicken breast in 2 easy steps! Butterflied chicken breast cooks faster and more evenly, ensuring each bite is juicy and tender!!
A chicken breast is thicker on one side and thinner on the other, which makes it tricky to cook it evenly. While thicker side cooks perfectly, the thinner end can dry out fast. But we can fix that real quick!
HOW TO BUTTERFLY A CHICKEN BREAST:
Before starting, check if your chicken breast has a tenderloin still attached.
Each chicken breast has a long, thin strip of meat, called tenderloin, attached inside. If your chicken breast still has it, go ahead and remove it. Some store-bought chicken breast don’t have it though.
TIP: Save the tenderloin for stir fries, or chicken fingers.
Step 1. Cut the chicken breast
- Place the chicken breast smooth side down on the cutting board.
- Place your hand on top of the chicken breast to hold down the meat and cut the meat horizontally from the top of the thickest part of the chicken breast all the way down. Do not cut it through!
Try to cut it as evenly as possible, so you have even chicken cutlets. Open it like a book to reveal your butterfly. The next step is optional so decide what works for you!
STEP 2. Pound the chicken breast (OPTIONAL)
- Cover your butterflied chicken breast with a plastic wrap.
- Using a meat pounder, gently pound the chicken until it’s nice and even. Your butterflied chicken breast will cook better and it is perfect for grilling, pan-frying or breaded recipes.
You can also butterfly a turkey breast with this method.
Now that you’re pro at butterflying a chicken breast, try this delicious recipe Chicken in White Wine Sauce.
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