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This technique works for any boneless cut of meat that you wish to stuff. This example usues chicken breast.
Where I come from, a chicken breast comes as two boobs attached. If yours are packaged already separated such as Foster Farms etc, then you don’t have to worry about separating them. After separating each half breast and removing the cartiledge that holds them together, starting at the thickest side I cut them horizontally, butterflying them in half until they opened like a book.
At this point, if you were butterflying them to get 2 thin breast filets just continue the cut all the way through. You could then pound each breast thinner if you like.
This is what you should end up with. This is now ready to be seasoned and stuffed. See Chicken Cordon Bleu for a recipe using this technique.