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Picking up some nicely sliced chicken breast doesn't always make for a meal with no fuss; sometimes those white tendons are too sinewy to be ignored. Luckily, there's an easy way to get rid of them while leaving that delicious white meat intact.
Check out this video at the ever-helpful Rouxbe.com. It explains how that extra bit of meat attached to the breast is called the tenderloin and then demonstrates how you can cut the unwanted white string right out of it. In a flash, pristine white meat will be yours, and heartache and aggravation but a distant memory.
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