What is it?
On a chicken breast there’s a thin piece of meat barely attached, which is actually the most tender part of the chicken. However, the tenderloin can often get in the way when it comes time to pound or saute a boneless chicken breast. Instead of throwing these tasty pieces away, however, you can cook them separately or save them for stir-fries or to coat with a breading and fry to make chicken "fingers".
Don’t have it?
Sliced chicken breast.
How to choose:
Tenderloins are often packaged separately from chicken breast halves.
How to prep:
If necessary, trim the chicken by cutting away any exposed white tendon from the wide tips of the tenderloins.
How to store:
Keep refrigerated; freeze for longer storage.
chicken breast halves
This time of year, salad takes center stage. It's fast, it's fresh, and a little protein makes it a complete no-fuss meal. In this dish, the chicken is crunchy, the…
This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.
The mild curry powder here adds just the right amount of spice to freshen up this family-friendly favorite, and the chicken crisps up beautifully under the heat of the broiler.
Seven layers not enough? For an even tastier grilled salad, you can also add a layer of cooked fresh corn kernels or a layer of chopped black olives.