Butter Flying a Chicken Breast

I have tried to photograph this so you see it isn't so hard to do. What you are trying to do is to make it thin so it will cook faster. Doing this I find means that I can throw these into a pan and they are ready in about 10 minutes.

Once butter flyed you can use them as they are or you can roll them with a filling and roast on the stove or in the oven. Rolled breast of Chicken with Prosiutto and Pesto.

Lay it face side down if the breast still has its filtet attached, gently pull this away using your fingers. Remove any white covering it might have and save it for later use. Make the first cut without cutting all the way through the breast and open the little flap where the filet should be attached..