Recipe courtesy of Martha Stewart


How to Bone a Whole Breast:

?h Whole chicken breasts can be split in 2 and cooked with both skin and bone attached or they can be skinned and boned.

?h Whole breasts are less expensive to buy than already boned breasts.

?h If you leave the skin on, the breasts can be sauteed almost the same way that steaks are, except over a somewhat lower heat.

Peel off the skin. Slide a small paring knife or boning knife under the wishbone on 1 side to free it from the meat. Working on the same side, slide the knife along the breastbone, keeping the knife against the bone and pulling the meat away from the bone. Continue sliding the knife against the bone until you've completely detached the breast meat. Repeat on the other side.

How to Prep a Chicken Breast for Sauteing:

Pull the tenderloin away from each boneless breast. Slide a paring or boning knife under the end of the small tendon at the thicker end of the tendon. Place the tenderloin tendon down on the cutting board. With the knife against the tendon, pull on the tendon, moving it gently from side to side with your other hand, until it comes away. The small tendon that runs along the tenderloin is removed because it's chewy and rather unattractive. Place each chicken breast between 2 sheets of plastic wrap. Gently flatten with the side of a cleaver so that the breast is the same thickness. Don't overdo it; if the chicken is too thin, it will dry out.

How to Bread a Chicken Breast for Frying:

Coat each breast on both sides with flour and pat off the excess. Season egg well with salt and pepper. Dip the chicken in beaten egg and remove excess egg. Coat the breasts with fresh bread crumbs. It is best to saute chicken breasts in clarified butter or extra-virgin olive oil.


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