Instructions

1. Wrap raw chicken breasts individually in plastic food film and place them in the freezer. You can cut meat more precisely when it's nearly frozen than at room temperature. If you're dicing cooked chicken, don't place it in the freezer.

2. Take the chicken out of the freezer after about 30 minutes. Position the chicken breast on a cutting board with the thick end to the right and the tapered end to the left if you're right-handed. Position the breast with the thick end to the left and the tapered end to the right if you're left-handed.

3. Position the blade of a sharp, straight-edged kitchen knife parallel with the cutting board and horizontally against the center of the thick end if you have a full-size, 1-1/2- to 2-inch-thick chicken breast. Position the palm of your other hand on top of the chicken breast lengthwise to stabilize it. If you have halved chicken breasts, you don't have to cut it in half horizontally.

4. Slice through the length of the chicken breast, starting at the thick end and finishing at the tapered end. Use long, smooth knife strokes, utilizing the entire blade. Separate the halves and place them cut-side down on the cutting board. Again, if you have halved chicken breasts, you can skip this step.

5. Position the blade of the knife so it rests crosswise on top of the thick end of the chicken breast and place the fingers of your other hand on the other end of the breast to stabilize it.

6. Position the blade of the knife 1/8 inch inward from the thick end of the breast if you want small dices. If you want medium dices, position the blade of the knife 1/4 inch inward from the thick end of the breast. If you want large dices, position the blade 1/2 inch inward from the thick end of the breast.

7. Slice through the breast crosswise, using long, smooth strokes with the knife. After you make the first slice, position the blade of the knife 1/8, 1/4 or 1/2 inch to the right, depending on how wide you cut the first slice. Slice through the chicken breast again.

8. Continue slicing the breast until you've cut it crosswise into strips.

9. Place three or four strips of chicken side by side on the cutting board horizontally in front of you. Position the knife crosswise on the left or right end of the slices, the same distance inward as the slices are wide. For example, if you cut the chicken into 1/2-inch slices, position the knife 1/2 inch inward from the left or right edge of the slices. Stabilize the slices with your free hand.

10. Slice through the slices crosswise. You will have the first pieces of cubed of chicken after you cut the slices crosswise.

11. Move the knife to the right or left a distance equal to the width of the slices --- 1/8, 1/4 or 1/2 inch -- and slice through the chicken again. Continue cutting the chicken slices crosswise until you've cut the entire breast into cubes. If you have more chicken slices to dice, line them up side by side horizontally in front of you on the cutting board and slice them crosswise until you've diced all the chicken.