Step 1: Trim chicken breast very lean. No fat, skin or cartilage.

Step 2: Hold knife at a 45-degree angle.

Step 3: Slice the chicken. Cut about 3/8” thick.

Step 4: Repeat Step 3:

Step 5: Continue slicing chicken until there are several slices.

Note: The chicken can be used immediately or stored in a plastic container and refrigerated for a few days or stored flat in a vacuum-sealed bag and frozen. Frozen chicken in bags can be thawed in just 30 minutes.