1. To skin chicken breasts, place the whole breast, skin-side-up, on a cutting board. Starting on one side of the breast, use your hand to pull the skin away from the meat. Discard the skin.
2. To bone chicken breasts, cut the meat away from one side of the breastbone, using a thin, sharp knife. Then move the knife over the rib bones, pulling away the meat. Repeat on the other side.
3. To remove the long, white tendon from each breast half, hold one end of the tendon with your fingers. Use the tip of the knife to scrape the meat away from the tendon as you pull it out.