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
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