Butterfly Chicken breast

Butterflying is a highly efficient technique for establishing a consistent thickness across a piece of meat, enabling the meat to cook more quickly and evenly when prepared. You may find the method “Butterflying for Dummies.” Even though we are using chicken for this demonstration, it may open up the joint into a single flat piece by making equal incisions along the joint of larger cuts of meat, such as lamb or hog. In this case, we are using chicken.

Although chicken breasts are inexpensive, lean, and very flexible, their irregular form is a constant source of frustration for chefs.