To learn how to remove the breast meat from a chicken, see the "Breaking Down a Chicken" pictorial.

Carefully trim around the drummet bone of the chicken wing attached to the breast.

Cut through the skin that connects the wing to the breast. You can stop here if you care to serve the chicken breast boneless and skin-on.

For boneless/skinless chicken, turn the chicken breast onto the skin side. Lifting the breast meat, carefully cut the thin connective tissue between the meat and skin.

Discard the skin and any other fat surrounding the chicken breast.

To ensure uniform cooking, remove the tender from the back side of the breast meat and cook those separately.