A whole chicken breast, with skin.
Turn the breast over and with a heavy knife or cleaver, cut the breast in half.
One half (left) will end up with a lot of cartilage, it is the harder half to bone.
On the half with the cartilage, you have to start by cutting behind it first.
Angle your knife tip down and behind the cartilage, cutting it free.
Now for either breast, you just angle behind the ribs and cut the meat away as you lift.
Once you have freed the ribs (and or cartilage) you can easily free the meat from the bone.
Feel for and remove the tiny bones on the round end of the breast.
If you want your breasts skinless, just give it a yank and off it comes.
Under the breast will be a small "tender" that is just asking to be freed.
Both breasts and their tenders in a pan, ready to go.
Supermarkets and butchers are happy to sell you a boneless chicken breast, but don’t be fooled! Not only are they much more expensive, they tend to age and dry out faster without the bones.
The good news is that it is pretty simple to do. You will need a sturdy knife and a large, stable work surface. Once you have done it once or twice to ge the hang of it, you will never buy your chicken any other way.
Click on the image to see the step by step gallery.