Quote:
Originally Posted by chassis
Nice knife work on the butterfly step. I am not patient enough and often cut through, creating the possibility for melted cheese to leak out!
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What I do is place the chicken in the freezer for about an hour until firm but not frozen. I slice the breast to about a ¼ inch from the bottom then gently open by hand creating the butterfly. Put it between two sheets of parchment paper and beat the crap out of it...err, I mean tenderize with a rolling pin to flatten and expand the cut..
