I’m seeing recipes for chicken breasts that want it butterflied or pounded. Some want both.
Others say cut the tender out of the breast and then butterfly.
Whats the point in making a breast so thin? I know it cooks a couple minutes quicker on a electric grill. But, 2 min of cooking time isn’t that big a deal.
Does it taste better when you butterfly a breast? Or pound it? Why chop off the tender?
Youtube has a basic butterfly how to.
this one removes the tender, butterfly and pounds.