Quick-cooking boneless, skinless chicken breasts are the centerpiece of some of my favorite weeknight meals. But one of the common prep steps—cutting chicken breasts in half—always trips me up.
I start confident. I place my knife at what I think is halfway up the side of the chicken breast, then start gliding it through. I think things are going well, until my knife exits the other side and I’m left with two uneven cutlets, one too thick and the other tapered and ragged. Sometimes my slices are better than others, but none are perfect.
Luckily, there's an easier way.