Next, you’ll separate the meat from the ribs. With the breast skin-side up, start at the breastbone and use your knife to make a cut along the length of the bone.
Make short, scraping cuts very close to the ribs, while gently pulling the meat away with your other hand.
Continue to cut with your knife close to the bone, and remember, never cut towards your fingers.
While you’re doing this step, you’ll notice a long, narrow piece of breast meat, called the “tenderloin” or just “tender.” It usually separates itself while you’re removing the meat from the bones. You can save this for stir-fry, or bread it for “chicken tenders.”