How to bone a chicken breast

Here is a little How-To video on boning and skinning chicken breast.

First we skin: Simply run your fingers between the meat and the skin, pulling as you go.
Now the harder part, the bones:
Begin with the bones up, and meat down on cutting board. You want the point of the chicken pointing at you. Run a good boning knife along the keel bone toward you. Start with a shallow cut, then with each stoke of the knife, go a little deeper. Run your fingers through this groove to ensure there are no little attachments. Next, cut away from yourself, once again following the bone. Now continue to deepen your cuts, keeping your knife as close to the rib bones as possible until they fall away.
Now simply clean up your chicken breast by trimming off the extra fat.
Remember: Save all the stuff you cut off for soup by throwing it into a ziptop bag and freezing.