Deboning Step 1: first separate the two breasts from the joining bone by cutting through the middle with a sharp knife and with the skin side up

Deboning Step 2: to separate from the long bone/rib, cut along the length of the bone while pulling away the meat to reveal more meat and cut as close to the bone as possible to redeem more meat. Repeat process on other chicken breast

Trimming excesses: trim away everything you do not need such as the connecting tissues attaching meat to bone, these are called tendons. To remove the skin, put your fingers under it and pull it back until it slips off

Grinding the meat with a knife: cut meat into horizontal strips as to stir fry. Now flip the chicken over and slice in the opposite direction. Pile up the chicken and repeatedly make several rough chops, changing directions as needed until you achieve the desired consistency to suit what you plan to use it for