Place the chicken breast portion on the cutting board. If you examine the breast, you will see the bone and cartilage of the breast bone. There is a rounded end and a pointy end of the breast. Holding the breast firmly with your left hand (if you are right-handed) and starting from the rounded end, begin by easing your sharp knife with small strokes, between the flesh and the bone, keeping the whole knife running parallel along the bone, cutting the breast away. You will reach the bottom of a “V” shape. Turn the breast and continue working down, keeping your knife as close to the bone as possible until the bone is removed from the breast. Toward the tip end of the breast there is cartilage, which you will also want to remove. With your shears, trim excess skin so that you have a neatly trimmed chicken breast with some skin to cover most of its side.