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".
Sliced chicken breast.
Tenderloins are often packaged separately from chicken breast halves.
If necessary, trim the chicken by cutting away any exposed white tendon from the wide tips of the tenderloins.
Keep refrigerated; freeze for longer storage.