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  bone-in chicken breasts (aka split chicken breasts) are way cheaper than boneless skinless chicken breasts. Budget friendly! By roasting the chicken on the bone with the skin on, you are left with a more flavorful and juicier chicken breast.   how to slice chicken breasts! Learn how to halve chicken breasts to prep for cooking! Lessons, tips, meal plans httpwww.   family packs of bone-in chicken breasts often contain 4 or 5 very large breasts, each weighing 12 to 14 ounces each. Sometimes these breasts may need to be cut in half to be used in a recipe. Place the chicken breast, skin side down, on a cutting board.   chicken breasts that have been cut in half are much easier to work with than whole chicken breasts! One thing that i like to do is put some filling on the half chicken breast and roll the chicken. When you choose bone-in, skin-on chicken breast halves, the game changes. Sure, they take longer to cook than their boneless kin, but the bone helps even heat distribution, while the skin protects the interior so the meat is juicy after cooking -- and theres crispy skin to boot. You may roast parboiled potatoes in the skillet right along with the chicken for a flavorful side dish. Mix dijon mustard, wine, olive oil, soy sauce, garlic, hot pepper sauce, salt and herbs in a small bowl. Boneless, skinless chicken breasts are among the most popular meats in america. One side is thick and one is thin, so they dont cook evenly. Pounding chicken breasts flat solves a lot of cooking and serving problems.   with chicken breast skin side down, run tip of boning or sharp paring knife between breastbone and meat, working from thick end of breast toward thin end. Angling blade slightly and following rib cage, repeat cutting motion several times to remove ribs and breastbone from breast. Place the chicken breast on the cutting board as before, but this time do not hold the entire breast. Starting about 2 inches from one end and holding the knife at a 45-degree angle to the cutting board, facing toward the farther end, slice off about 13 of the breast. Again holding the knife at an angle, cut the remaining portion into 2 pieces.

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