You know how annoyingly frustrating it is to use a knife to cube raw chicken. There’s just something about the raw meat that just does not want to slice easily even if you’ve gotten the 95% fat free version. Not to mention, it’s messy to handle and you end up with chicken juice all over your cutting board.
Now, you could cut it when it’s partially thawed, so it’s still solid enough to cut without the slip and slide on the cutting board, but then you end up with frozen finger tips.
A friend shared with me the neatest trick back when we used to go on our weekend cooking sprees together.
Purchase a new pair of cutting shears (scissors) to be kept solely in the kitchen and dedicated for the sole purpose of using with meat. After you’ve thawed your meat, simply hold the chicken breast to be diced over the bowl or pot or pan it’s going to and cut, letting the pieces fall into the desired cooking gear. This process goes fairly quickly and very unmessily and no cutting board to wash!
