What's this white strip on the top side of my boneless skinless chicken breast?
I am aware that there is a tendon which connects a chicken breast to it's tenderloin...what I"m curious about is the other white strip on the top of my boneless skinless chicken breasts as shown in this picture:
I always cut my chicken up into small pieces so I always cut it out, but I realize that this can't really be done when baking or poaching the entire boneless skinless chicken breast.
Can anyone shed some light on to what it is and whether I am wasting my time removing it? Does it dissolve when the chicken is baked?
Best Answer
Structurally it is similar to silver-skin on tenderloin and other red meat muscles, some connective tissue marking the muscle boundary. I have seen it be a little tough on older, non-broiler birds but even then not normally worth messing with, IMO. If you chunk the meat you might find spots that are thick enough to be worth removing especially near the shoulder joint, but otherwise probably not.
Pictures about "What's this white strip on the top side of my boneless skinless chicken breast?"
Quick Answer about "What's this white strip on the top side of my boneless skinless chicken breast?"
White striping in chicken meat is fatty tissue that has replaced muscle. That means chicken meat with white striping has a lot more fat.What is the white stuff on chicken breast?
Underneath the chicken breast is a piece of meat called the tenderloin. Attached to the tenderloin is a tough, white tendon. It can be left in and cooked, however it is more pleasant to eat if removed.What is the white stuff on my cooked chicken?
The white goo is primarily water and protein. Protein from poultry meat is easily digested, which means it's denatured quickly through the cooking process, so it leaches out water, bringing out soluble protein.How do you remove the white membrane on chicken?
Many people think that chicken tenders are just thin strips of chicken breast. But a chicken tender is a cut of meat found underneath and attached to the chicken breast, it's the most tender part of the chicken breast even though it's so small. Every chicken has 2 tenders, they're moist and tender when cooked properly.Rnbstylerz \u0026 AREES - WHAT
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Rachel Claire, Mateusz Dach, Julia Filirovska, Sarah Chai