How to Cut Chicken Breast
Everything you need to know about how to cut chicken breast against the grain, for stir fries...even how to cut chicken breast into tenders. After you've made my Foolproof Chicken Breasts or Mom's Chicken Parmesan, learn how to cut chicken for the juiciest and most tender results.
Servings 1 sliced chicken breast
Equipment
- 1 sharp boning knife or shop slicing knife
- 1 meat tenderizer optional
Instructions
- Identify the grain or muscle fibers in the chicken breast. If you're not sure, line the blade of your knife parallel with the little white "lines" in the breast. These are the muscle fibers or the grain.1 boneless, skinless chicken breast
- Choose a sharp knife like this Wusthof boning knife.
- Start at one end and slice the chicken against the grain or perpendicular to the muscle fiber "lines". For dicing for chicken salad: Cut the slices into smaller pieces from one short edge of a slice of chicken to the other.
- If preparing for my foolproof chicken breasts, place chicken between a folded piece of parchment paper. Use a meat pounder or tenderizer to even and thin chicken breasts out to the same thickness. Seasons with salt and black pepper before sauteeing.sprinkling of kosher salt and ground black pepper
Notes
If the chicken is too thick, you have a couple of options:
- Place the chicken breast between two sheets of parchment (or one long piece folded over it).
- Using a meat tenderizer or the back of a skillet, firmly rap the chicken breast until it thins out (this is a great stress-reliever!).
