1. The breast might have cartilage, bone, and tendons remaining from the original removal of the breast from the whole chicken. Use a standard, sharp kitchen knife to remove any unwanted bits and pieces.
2. Remove the entire wing from the breast, being careful to leave as much meat as possible on the breast portion. You can save the wing for a stock, or cook it as you wish.
3. Remove as much skin from the breast as you would like. Keep in mind a skinless breast contains less fat than a breast with skin intact. However, a skinless breast will require a small amount of added fat to sear or fry it nicely. You can cut the chicken breast into small chunks to add to a stir fry, cut it into strips, or leave the chicken breast whole to be fried, barbequed, or seared.
4. Use boneless chicken breasts in these recipes:
5.
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