How to Butterfly Chicken
Learn how to butterfly chicken, a simple technique for splitting chicken breasts so they cook quickly. Or, fold in a delicious filling between the two halves.
Servings 4 servings (4 ounces each)
- 16 ounces boneless skinless chicken breasts (2 large)
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 of plastic wrap.
- 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.
Serving: 4ounces | Calories: 129kcal | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 132mg | Potassium: 420mg | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg