Chiken cutting

There are four types of chicken breast cuts: Boneless Breast: A boneless chicken breast is a whole breast with all the bones removed. This type is the most expensive breast cut and is extremely popular in the US. Split Breast: Cut parallel to the breastbone, a split chicken breast is similar to a bone-in breast. By cutting your chicken pieces uniformly, you'll not only ensure the taste, texture, and presentation of your chicken will be spot-on, but you'll also know that if you temp one piece of chicken and it's done, it's likely that all are fully cooked and consistent with safety guidelines. Clean up spills with hot, soapy water as you go with a sanitary sponge. To clean, wash pots and pans with hot, soapy water. To sterilize, either wash with water above 180º F (82º C) or soak in a bleach solution (1 tablespoon of bleach to 1 gallon of water).