During these pandemic times when you need to make your income last longer, here is a technique you can use on almost any protein to amplify the quality. Butterflying protein is a simple technique used by many chefs around the world in order to standardize cooking times from piece to piece. A great side benefit is that it can easily double the number of pieces of protein. Today, I will be butterflying chicken breasts that I picked up fresh from a local market. It is also a good idea to pay attention to the sales at your favorite market. In this case, the beautiful chicken was on sale for $2.99 lb., normally $3.99 lb., at our local Fresh Market. Make sure to thoroughly wash your hands before and after handling the chicken. Once you have finished working with the chicken, wash anything that came into contact with it.

To start this technique, place a towel under your cutting board.

Place your chicken on the cutting board. Notice these chicken breasts are fresh and still connected along the spine.

With your knife, right along the fat line between the two breasts, cut the breasts into two pieces. If your chicken is already separated, then skip this step.

Using your knife, trim away the fat and leftover skin. Usually, there is a thin layer of fat that is easily trimmed away.

Lay your knife flat on the board to get a feel for parallel. This is an important safety step because you don’t want to filet your open hand. Secondly, you want to hold your hand flat against the top of the chicken with your fingers pointing parallel to the cutting board. On the thick end of the chicken, choose a spot about in the center and begin slicing. Continue slicing following the contour of the chicken as to split the breast in half longitudinally. Make sure that your knife always has chicken between it and your hand.

Once you are finished cutting, separate the two halves.