How To: Butterfly a Chicken Fillet.

Here's a bit of tekkers I picked up today at work. I'll definitely be using this to make the most of my chicken in the future. "Butterflying" a fillet is incredibly easy. Check out my quick step-by-step guide below.

Place your fillet with the "untidy" side facing up.

There'll be a little piece attached from the centre of the fillet, lift it away from the fillet, quite often you can simply pull it away from the rest of the meat and it will separate without the need of a knife.

Now flip it over to the "tidy" side and trim off any excess fat etc.
 

Place your palm firmy (without applying too much pressure) to the fillet, while positioning the knife half way down the thickness of the meat. If you're using a good, sharp knife you should be able to easily slide the knife through the fillet. Make sure you stop before reaching the other side. Once you are 95% through, remove your hand to watch carefully as you continue to cut to within half a cm of the edge in a parallel pattern.
 

Now, just open the fillet out and add a little cooking oil and seasoning.This is the type of shape that you should end up with.

After doing this, you could just cook it as I did, or you could roll, stuff or wrap your chicken in bacon for example. 

What did you end up doing to yours?