Three New Chicken Breast Techniques You Need to Know

Skinless, boneless chicken breasts are wonderfully versatile. Sauté as is or cut into strips or cubes for quicker cooking bites. To get even more out of this cut, try these techniques.


Illustration: Steve Sanford

1. Grind for Patties
Cut breasts into 1-inch cubes. Place on a tray, and freeze until very cold and firm. Working in batches, fill food processor bowl halfway with meat cubes. Pulse to finely grind meat.


Illustration: Steve Sanford

2. Slice A Pocket
Hold breast half flat on a cutting board; use a sharp, thin knife to slice a 3-inch horizontal slit into the thick side of the breast without going all the way through to the opposite side.


Illustration: Steve Sanford

3. Pound Thin
Cut through breast halves horizontally to create two equally thick pieces. Place in a heavy-duty zip-top plastic bag; pound lightly with a meat mallet or skillet to desired thickness.

More Chicken Ideas:


  1. Anna

    I thought this chicken dish was fantastic!! 5 stars to Tomoko for a dish that was very quick,tasted great and required little effort(which is always good)! I was suprised to read about the pee smell. I thought that it has a very sweet smelling dish and that the vinegar balanced out the sugar nicely. I too would like to try it with wings next time around for something a little different. 

    April 12, 2016 at 5:33 pm
  2. James

    We all loved it. I used thighs and it did throw off a lot of fat so it took time but thicked up like a dream. It kind of beaded below the fat and then became sticky. That sticky glaze is great and I am glad I read the directions to be patient. Also, I was worried that I would hate the skin since I usually only like skin if it is baked very crispy but after cooking it so long the skin becomes almost part of the glaze. So glad I finally made this recipe after years of planning to try it! 

    March 15, 2016 at 7:10 am

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