Jul 17, · I'm sure this is a seriously stupid question, but I have a recipe that calls for 4 boneless, skinless, chicken breast halves. Is that just the chicken breasts sold in the pkg at the grocery store? I've never seen them referred to either "whole" chicken breasts (boneless, skinless) or "half" on the pkgs. TIA:).
Place the chicken breast, skin side down, on a cutting board. Using a chef’s knife, cut the chicken breast in half, crosswise. Start at the white cartilage section at the end of the bone and cut right through the bone. This will help the chicken to cook more evenly and decrease the portion size. Author: Myrecipes.
When you choose bone-in, skin-on chicken breast halves, the game changes. Sure, they take longer to cook than their boneless kin, but the bone helps even heat distribution, while the skin protects the interior so the meat is juicy after cooking -- and there's crispy skin to eazye.info: Martha Stewart.