How to cut bone-in chicken breast into two balanced portions by cutting on the same angle as the bone

Don’t cut straight across; instead, angle your cut parallel to the bone so the wing/bone-heavy side and the other side end up similar in weight.

From TheNVCSWatch this bit

chicken breast with wing joint

Consistency

If you cut straight across a bone-in breast with wing attached, one piece will be lighter and the other heavier due to bone and wing meat. Move the cut line and slice on the same angle as the bone to create two more evenly sized portions, cutting to the bone then pressing down for a clean cut.

The short version

Cut on the same angle as the bone for more even portions.
Cut to the bone, then press down for a clean finish.

What you need

chef’s knife
cutting board

How to do it

1
Avoid cutting the breast straight in half across the middle; note that the wing/bone side will weigh more.
Straight cuts can create uneven portions.
Watch this step
2
Set your knife on the same angle as the bone and shift the cut line back to balance the pieces.
Aim for two pieces that weigh approximately the same.
Watch this step
3
Slice through until you hit the bone, then press down to finish with a clean cut.
A clean cut helps avoid bone shell fragments.
Watch this step