Family packs of bone-in chicken breasts often contain 4 or 5 very large breasts, each weighing 12 to 14 ounces each. Sometimes these breasts may need to be cut in half to be used in a recipe.
Place the chicken breast, skin side down, on a cutting board. Using a chef’s knife, cut the chicken breast in half, crosswise. Start at the white cartilage section at the end of the bone and cut right through the bone. This will help the chicken to cook more evenly and decrease the portion size.