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Bud1 · October 4, 2000, 08:48 AM

Starting at the breastbone, cut each breast half completely away from the rib cage. You should have 2 boneless filets of breast meat.

Spread each breast filet flat on a cutting board. I am right handed, so I place my left palm flat on the breast filet, and use a sharp knife to slice the filet *almost* entirely in half (making the breast filet thinner) by slicing the meat evenly between the cutting board and my hand. The idea is for the breast filet to look like a "butterfy" with spread wings when you are done to facilitate wrapping around the filling and faster cooking time.

Here is a crude diagram:

Hand
Meat ---
--
Knife >>> --
--
Meat ---
Cutting board

I can certainly demonstrate this much better than I can explain it!

October 4, 2000, 08:48 AM	#5
Bud1 Senior Member Join Date: February 4, 2000 Posts: 194	Starting at the breastbone, cut each breast half completely away from the rib cage. You should have 2 boneless filets of breast meat. Spread each breast filet flat on a cutting board. I am right handed, so I place my left palm flat on the breast filet, and use a sharp knife to slice the filet almost entirely in half (making the breast filet thinner) by slicing the meat evenly between the cutting board and my hand. The idea is for the breast filet to look like a "butterfy" with spread wings when you are done to facilitate wrapping around the filling and faster cooking time. Here is a crude diagram: Hand Meat --- -- Knife >>> -- -- Meat --- Cutting board I can certainly demonstrate this much better than I can explain it!