DEBONING A CHICKEN BREAST
- Using a sharp knife, work only one side of the breast first. Start at the larger end of the rib bone and cut and scrape meat away from the bone and rib cage.
- Gently pull back meat in one piece as you cut.
- Repeat with remaining side of breast; discard bones.
COATING MEAT
- Use a polyethylene or plastic bag to coat meat pieces. Put breadcrumbs or flour in the bag then add meat.
- Seal plastic bag then shake well.
- The meat will be evenly coated.
GRILLING MEAT
- Brush the grill with oil or butter before heating to prevent meat from sticking to it.
- Always pre-heat the grill/ pan for about 10 minutes. When the meat is placed on the grill it will be sealed quickly and retain its juices.
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