Step 1

Pat the chicken breasts dry. Place it on the cutting board with what would have been skin-side down/tenderloin-side down.If the chicken breast has skin, loosen it with your fingers and pull it away from the breast/s.

Step 2

Placing one hand flat on top of the chicken (to hold it steady), use your other hand to hold the knife parallel to the cutting board and make a single long, smooth cut horizontally through the middle of the chicken breast, ensuring you stop about ½-inch before cutting entirely through the meat.I find it easiest to start the cut at the thicker end of the breast, slicing across and downwards towards the thin point as I slice.

Step 3

Open the butterflied chicken (like a book or, rather, a butterfly shape) and check it has an even thickness. If not, place a layer of plastic wrap over the meat (or place it within a Ziplock bag) and use a meat mallet to pound it to an even thickness (usually about ¼-inch thick).