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Three New Chicken Breast Techniques You Need to Know

Skinless, boneless chicken breasts are wonderfully versatile. Sauté as is or cut into strips or cubes for quicker cooking bites. To get even more out of this cut, try these techniques.

Illustration: Steve Sanford

1. Grind for Patties Cut breasts into 1-inch cubes. Place on a tray, and freeze until very cold and firm. Working in batches, fill food processor bowl halfway with meat cubes. Pulse to finely grind meat.

Illustration: Steve Sanford

2. Slice A Pocket Hold breast half flat on a cutting board; use a sharp, thin knife to slice a 3-inch horizontal slit into the thick side of the breast without going all the way through to the opposite side.

Illustration: Steve Sanford

3. Pound Thin Cut through breast halves horizontally to create two equally thick pieces. Place in a heavy-duty zip-top plastic bag; pound lightly with a meat mallet or skillet to desired thickness.

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