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Easy
By Stephen Bull
Published 2001
Place the breasts smooth-side down on a cutting board. Lift off the slender fillets and place them between two sheets of clingfilm. Flatten them with a heavy knife until they are at least twice as wide.
With a small sharp knife make a pocket in the middle of the breast by cutting into the fat end, along the long axis, with the knife nearly horizontal. There must be room for 2 heaped tbs