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By Spif, Master Chef, Spud.ca Culinary Institute (Published: Sep 20, 2012)

Directions:

One of the more popular ways to prepare chicken breasts for stuffing and breading, butterflying is generally quite easy. This method is best for when breading the final product, or cooking in a sauce. The seams are not easy to close as pocketing but easier to stuff.

To summarize:
1) Lay the chicken breast with the smooth side down.
2) Hold the knife parallel to the cutting board.
3) Leaving the straighter edge as the seam, cut closer to the board than the top, deep enough so about 1/4 inch is left.

The chicken breast can also be held upright between thumb and fingers, with the straighter edge down. Insert knife carefully under the curved palm of hand to cut down through breast to leave a little seam (1/4 inch) at the bottom. This is harder to judge depth of sides, so holes are often made, but it does work fairly well on partially frozen/partially thawed breasts.


The Detailed Instructions:
If you note the shape of the chicken breast, one side (the one that was connected to the other breast) is fairly straight. Also, if you look at the top and the bottom, the top is quite flat and smooth while the bottom has many dips and curves.

The seam - the edge you will not be cutting - is the straight edge that was at the middle of the bird. The flat top side does not need to be monitored, so it will be placed face down on the cutting board.

Holding the knife is the trickiest part. The blade needs to be kept parallel with the cutting board, so holding it near the tips of your fingers is really the best way to do it. Wrapping your fingers right around the handle will lift it too far away from the cutting board.

Starting at one end of the breast - and a little closer to the cutting board than the centerline of the breast - insert your knife so the tip is about half way towards the seam edge. Keep an eye on the top (rougher part) of the breast to make sure you are deep enough so that no holes appear. If your knife is parallel with the board, you won't have to worry about the bottom (smoother) part being punctured.

Slice out from the seam to open a flap, then work gently along it. Open the flap and slowly slice deeper, working along the cutting edge until you are about 1/4 inch from the seam. With more practice, you will be able to do this in fewer slices.


If breading, put a little of the egg wash in the opening to help seal it, then move on to the bread crumb part.


Try practicing on a softer item, like a tomato - or on the first couple of breasts you're working with. Once you get the hang of holding the knife, it is easy to remember!