The only tricky part of this recipe (and when I say “tricky part”, I mean “learning opportunity”) is butterflying the chicken breasts. It’s really not difficult. Just grab a big sharp knife and see the photo below. Place your hand firmly on the chicken breast, pressing it down slightly into the cutting board. Then, slice parallel to the cutting board into the chicken breast, stopping before you slice all the way through. Then, open the chicken breast like you would a book, and you’ll end up with a chicken breast that looks like a butterfly with its wings open. Easy, see?
Once you have the chicken butterflied, your next task is to try to flatten the chicken breast so that it is an even thickness all the way across. Do this with the flat side of a meat mallet or pounder. Don’t use the jagged ends – you’re not trying to tenderize a steak – but use the side of the mallet so that you just flatten the chicken. Covering the chicken breast with a piece of plastic wrap helps here. The next step is breading the chicken and you can learn more about how to do that in the Cooking School here.