How To Split Chicken Breast for Stuffing: The Simplest, Easiest Method
boneless, skinless chicken breasts (about 1 1/2 pounds total)
- Chef's knife
- Cutting board
Create a small slit with the knife. Place a chicken breast on a cutting board. Press a hand on top of the breast and carefully insert the tip of a chef's knife into the thickest part of the chicken breast.
Cut an opening through the breast. Cut an opening about 3 inches wide, then cut 3/4 of the way through the breast to create a pocket without cutting all the way through. Repeat with the remaining breasts.
Dry and season the chicken: Thoroughly dry the chicken on all sides with paper towels. Season with salt on all sides and inside the pocket before stuffing with the filling of your choice.