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Cutting a chicken breast in half?

I have seen so many cooks and articles where it shows cutting a large chicken breast in half crosswise. I don't have a word for this -- maybe "breast butcher". When I was a kid my mother did fried chicken ALOT and she always cut out the pulley bone which was a nice side which left two small pieces of breast to fry. My sister and I always fought over the pulley bone. I would never consider cutting a breast crosswise. It makes both pieces look like thighs. I like a breast to look like a breast.

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  1. So don't cut it then. Simple solution to your dilemma.

    2 Replies
    1. re: rjbh20

      I think breast these days are too huge to cook in one piece. Maybe organic chickens are smaller but some of the breast I see in stores look like at least two servings. Of course I don't have to cut them, I was just comment on other cutting a chicken breast in half.

      1. re: Cflower5

        When I get one of those huge 9-10oz breast halves, I like to pound it to a uniform thickness first (usually about 1/2") then I cut it sort of on the diagonal so you end up with 2 pieces that still pretty much have that oblong breast shape, tapered on the end.

    2. I think the only advantage to it is to make the pieces more uniform in size so they cook at about the same speed, particularly useful with today's monster breasts. If you don't need that, don't worry about it.

      1. I do it all the time to ensure all pieces cook evenly. So sue me.

        1. I don't care what it looks like, how it tastes is what matters. I cut them in half when I feel the need to for the recipe.

          1. The enormous breasts found in most shops nowadays are also far more than any of us can eat in a single sitting -- so ours are almost always cut in half (once in a great while, a really huge one will be cut into thirds)