Heart Chicken
Yield: as many as needed


  • Boneless, skinless chicken breasts (keep tenders on)
  • Barbecue sauce, marinade or spice rub of choice
  • Olive oil or cooking spray for pan


  1. Cut the chicken breasts horizontally (from top to bottom rather than across) without cutting all the way through. You want to be able to fan the chicken open like a book, keeping the tender underneath. (The breast is more likely to split in two if you remove the tender.)
  2. Cut a small notch in the middle of the thick end–just enough to make the heart shape. You should not have to do much shaping. I remove just a little from the top of each side, right in the center. (Some chicken breasts naturally cooperate a little more than others.)
  3. If you are using a rub, sprinkle it over both sides of the breast. If you are using chicken that you have marinated, remove it from the marinade.
  4. Heat an oiled skillet over medium to medium-high heat. When hot, place the chicken breast, tender side facing up, and cook for about 3 minutes. Then, flip and cook for 3-5 minutes, depending on the size of the breast, or until the chicken is just cooked through the center. If you are using barbecue sauce, baste both sides of the cooked chicken with the sauce and flip a few times in the hot skillet to caramelize the sauce a bit.
  5. Serve with love to smiling faces!

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