It helps to use your non-dominant hand to hold the chicken, and also lift the top section away as you butterfly. This steadies the meat and also creates some tension in the flesh to make cutting ...

After the oil has become hot, reduce the flame and gently place the butterfly chicken in it. Deep fry the butterfly chicken until it’s crisp to perfection. Garnish with sesame seeds and voila! Your ...

almost like you're deboning a chicken thigh, but be careful not to cut through the meat to the cutting board or separate it from the end of the bone, as it will fall off completely. Butterflied ...

A creamy spinach-artichoke filling tucks into pounded chicken breasts in this impressive yet comforting chicken roulade ...

Butterfly the chicken breasts lengthwise in half, or have your butcher do them. Place the chicken halves between a plastic storage bag, I'm using a freezer bag cut at the seam. Using the flat side ...

To butterfly the chicken breasts, lay them on a board and use a sharp knife to make a cut parallel to the chopping board three-quarters of the way through each breast. Open each chicken breast out ...

To make the marinated chicken, cut down the centre of each breast lengthways ... in a food processor and blend until smooth. Put the butterflied chicken breasts in a freezer bag and add the ...