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Originally Posted by Nadeest

I just realize that I didn't explain the term: 'butterflied'. That is when you cut the breast in the middle, slicing it open, lengthwise, but without cutting it all the way through. Basically, when you are done, it kinda resembles a pair of butterfly wings. This thins the meat, without reducing the amount, which lowers the cooking time.

I tried, in this recipe, to explain any technical terms that I used, as I don't know how much experience and/or training that anyone that reads this has. I wanted to make sure that everyone could understand, whether they have had formal culinary training or not.

Brava Nadeest you did an excellent job of explaining the directions and techniques.

One of the distinctions that marks a Chef is the ability to instruct and communicate information to others. In this way we can make sure that our recipes are being executed properly. You did a great job and are well on your way to becoming a Chef. I look forward to reading about your progress as you go along this journey.

Chiffonade is one of my favorite cuts. This summer I did a few saute' stations for catered events, so that I could interact with the guests and cook fresh pasta to order. It was a lot of fun. The guests enjoy watching the process and asking questions. I would have a huge block of Asiago out on a chilled marble slab and next to it a bowl of Basil Chiffonade. It is time consuming to prepare a large amount but the results are so nice.

For anyone reading along who wants to learn this knife skill, here is an instructional video:

[nomedia="http://www.youtube.com/watch?v=yJEQFgfv7iw"]How To Chiffonade - YouTube[/nomedia]