How to butterfly a chicken breast with a knife?

Many chefs and home cooks struggle to butterfly a chicken breast. Not to mention, it's not easy to do in the kitchen. Using a sharp kitchen knife, place the chicken breast on a cutting board with the thickest part of the chicken towards you. Using a sawing motion, cut the chicken in half lengthwise. Now, using the heel of your hand, press down firmly on the chicken to thin the two sides. Depending on the thickness of the chicken, you may need to cut the

How to butterfly a chicken breast with a sharp knife?

A sharp chef’s knife is the best tool to use for this job. You can also use a butter knife, but its edges will be less sharp and end up tearing the meat apart. The thin blade of a chef’s knife is also great for slicing through the connective tissue underneath the skin, which helps it lay flat. To butterfly chicken breasts, place them breast-side down on the cutting board, then cut horizontally through the middle just beneath the thickest part of the

How to butterfly chicken breast with a chef's knife?

For best results, cut the chicken breast on the bias (perpendicular to the meat’s long axis). Butterfly chicken breasts with a chef’s knife by setting the blade at a 45-degree angle to the chicken breast, then place the knife down and press down. Repeat all along the length of the chicken breast.

How to butterfly chicken breast with a chef's knife and fork?

If you have a heavy chef's knife, you may be able to butterfly your chicken breast with it. Set the chicken breast down on a cutting board with the thicker, wider end down, and lay the blade of the knife flat on top of the chicken, about one-third of the way down from the thick end. Now, press down slowly and firmly with your hands to even out the thickness of the chicken and make a flat surface. Use your fingers to press the thinner edges into a flat

How to butterfly a chicken breast with a chef knife?

If you want to butterfly a chicken breast with a chef’s knife, you’ll need to place a chicken breast on a cutting board with the thickest part of the chicken toward you. Then, using a sharp chef’s knife, run the knife lengthwise down the center of the chicken breast. Once you have a long, thin strip, flip the chicken breast over so the thickest part is now on the top. Then, using the same chef’s knife