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BONE THE CHICKEN BREASTS IN THE FOLLOWING FASHION:
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1. Hold the breast skin side down and bend it back until the-spoon-shaped keel bone pops up. Pull it out and cut the breast in half with a heavy, sharp knife. One at a time, lay each half breast, bone side up, on a chopping board, with the tapered end toward you.
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2. Then slip the point of a sharp boning knife under the base of the slender single small rib bone attached to the rib cage. Press the flat of the knife up against the bone and cut the flesh away, freeing the bone. Hold the bone in one hand and pull it gently up toward you, meanwhile scraping away the flesh adhering to the adjacent ribs.
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3. Continue the scraping and cutting movement until the entire rib cage and adjacent small bones have been detached from the flesh. Pat the boned half breast meat back into shape and discard the bones. Repeat the entire process with the other half. Leave the skin intact on both of the pieces.
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4. To bone a chicken leg, start at the drumstick end and, using the bone as a guide, cut the meat away from the bone in large pieces. Trim the meat of all cartilage and gristle, but leave the skin intact.
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TO COOK:
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1. Preheat the broiler (or light a hibachi or charcoal grill). Dip the chicken breasts into the teriyaki sauce, coating them well, and broil skin side up 3 inches from the heat for 2 to 3 minutes, or until golden brown.
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2. Dip the breasts into the sauce again and broil on the other side for 2 to 3 minutes. Dip a third time into the sauce and broil-skin side up-another 3 to 4 minutes. The finished chicken should be a rich golden brown.
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3. Cut the chicken into 2- to 2½-inchpieces and arrange on individual serving plates. Pour the teriyaki glaze evenly over each portion and garnish the sides of the plates with a dab of mustard and a sprig of parsley.
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