How to Butterfly a Chicken Breast
How to Butterfly a Chicken Breast - learn how to butterfly a chicken, an easy way to split a chicken breast so it cooks faster!
Equipment
- sharp paring knife
- cutting board
- plastic wrap
- meat tenderizer
Ingredients
- 1 boneless, skinless chicken breast
Instructions
- Cut Into Chicken: Lay 1 boneless, skinless chicken breast down flat on a cutting board. Place one hand flat on the chicken breast holding a sharp knife in the other hand, use the knife to cut evenly through the middle, lengthwise. Stop cutting about half an inch from the opposite side of the chicken breast and open the top layer of chicken so that both sides flat. Or cut all the way through to create chicken cutlets.
- Flatten Chicken: Cover chicken breasts with plastic wrap and pound out evenly with the flat side of a meat tenderizer. Pound meat until it is approximately the same thickness throughout.
- Use: Cook immediately or store in an airtight container in the fridge.
Notes
- Uniformity: the goal is to pound the chicken down until each piece is approximately the same thickness, this way they will all cook evenly and be done at the same time.
- Chicken Cutlets: if you simply cut all the way through the chicken breasts you will have chicken cutlets instead of a butterflied chicken breast.
- Storage: store raw chicken in an airtight container in the refrigerator for 1-2 days.
Nutrition
Calories: 64kcal | Protein: 12g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 66mg | Potassium: 209mg | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.2mg
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