Butterflying is a really useful technique to create a uniform thickness throughout a piece of meat, so that it will cook more quickly and evenly. Here we’ve used chicken, but for larger cuts, such as lamb or pork, make similar incisions along the joint to open it up into one flat piece. Once you’ve mastered the technique, try your butterflied breast in our lemon chicken & couscous recipe, pictured above, or chicken tikka burgers.
Three-step guide to butterflying chicken breasts
Butterflied meat is perfect for quick cooking like barbecuing, griddling or pan-frying. We have plenty of meat recipes to get you inspired.