Learn how to butterfly chicken, a simple technique for splitting chicken breasts so they cook quickly or hold a filling.Or, cut them all the way through to make cutlets.Table of ContentsTutorial notesStep-by-step instructionsHow to Butterfly Chicken RecipeTutorial notes Uniformity: Butterfly and pound chicken breasts so they cook quickly and evenly without burning.

You can cut and pound chicken thighs the same way, too.Cutlets: Cut all the way through to make chicken cutlets.Buying: Look for pink chicken (without even a hint of gray) and check the “best buy” date.Storing: According to the USDA, store raw chicken for 1-2 days in the refrigerator.Freezing: Remove chicken from the grocery store package and re-wrap in foil, freezer paper, or plastic wrap, then place in freezer-safe bags.

Label, date, and freeze for up to 9 months (technically they will last indefinitely, but the quality will suffer).Thaw overnight in the refrigerator.Step-by-step instructions Cover a cutting board completely with a piece of plastic wrap or parchment paper.Add chicken breasts.

Working with one breast at a time, place your palm on top of the breast and slice in half horizontally taking care to not slice all the way through.Repeat with the second breast.Arrange chicken breasts in a single layer on the plastic wrap-covered cutting board.Cover with a second piece of plastic wrap or parchment paper.

Pound chicken breasts to an even thickness, about 1/4-inch.Remove top layer o

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