
We're all familiar with chicken breast tenderloins. Weighing in at about 2-3 ounces each, these 4 1/2"-5" long, thin strips of chicken are the tenderest part of the chicken. I love them, and use them often, because, quite frankly, they are superior to the last-luster, "rubber chicken" boneless, skinless breast. Whole, chopped, sliced or lightly-pounded, they cook quickly. They can be poached or simmered, pan-fried, deep-fried, stir-fried, or grilled-panned to use in any recipe that requires cooked chicken -- appetizers, soups, salads, sandwiches, or casseroles, and, dishes like chicken curry, Parmesan, Milanese, Oscar, Piccata, etc. They're versatile. While we're all......
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