Boneless and Skinless Chicken Breasts

The breast meat can be cut away from the rib cage before or after the legs are removed. Make a cut along the breast bone, and then carefully cut the meat away from the rib bones. If the wings are still attached, cut through the joint where the wings join the breast.

Be sure to remove the wishbone, if you haven't already. This is removed by either cutting or pushing the bones cleanly from the meat. Pull the skin away from the breast and you have completed the process. If desired, the "tenderloin" can be removed from the breast. It is attached by a thin filament, and should pull cleanly away from the breast meat. If necessary, use a paring knife or the tip of a boning knife to completely sever it. The tenderloin has a tendon running through it. This can be removed easily by holding the tendon steady with a towel. Press the knife blade at an angle so that the tendon is trapped but not cut, and push the knife away from the hand holding the tendon down, until the entire piece comes out.