Poultry
Butterfly
Butterflied breast is split horizontally and opened flat—even thickness for stuffing, rolling, or ultra-fast pan cooking. Also called a chicken book or paillard when pounded further. Season inside, stuff if desired, and secure; or cook flat in a hot pan for minutes per side. Ideal for cordon-bleu-style dishes and for weeknight speed. Do not overstuff or the centre stays unsafe while edges dry. Rest briefly after cooking.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.5 g
- Saturated Fat 2.99 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.04 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 86.7 mg
- Sodium 69.5 mg
- Salt 0.15 g
- Total Carbohydrate 1.04 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 67.9 g
- Energy 189 kcal
- Water 67.9 g
- Carbohydrates 1.04 g
- Sugars 0.51 g
- Protein 22.1 g
- Fat 10.5 g
- Saturated Fat 2.99 g
- Monounsaturated Fat 4.04 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 36.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.64 mg
- Vitamin B5 — Pantothenic Acid 0.95 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 429 mg
- Major Minerals 427 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 86.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.64 · vitamin-b5-pantothenic-acid: 0.95 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Butterfly of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
European stuffed-breast dishes required butterflying for even fillings.
Weeknight TV cooks popularised butterflied breasts for faster dinners.
Catering lines used butterflied portions for uniform stuffing and rolling.