Poultry cut: where it is, price, recipes
Chicken breast
White because a chicken only uses it for short bursts of flapping, so it carries little blood and almost no fat. It is America's favorite cut and the easiest to ruin: brine it, poach it gently, or pound it thin and sear it fast.
- Pan-seared
- Poached
- Grilled
- Roasted
$11/ lb
- In French
- Blanc de poulet (filet)
- Japanese side
- Mune (breast)
- Where it sits
- Breast. Every breast hides a tenderloin, the small muscle along the breastbone that peels away by hand.
- Tenderness
- 4/5
- Flavor
- 2/5
- Marbling
- 1/5
- Price
- $11 / lb ·
- Actual size
- ~18 cm
Compared with its neighbors
Compared with Chicken tenderloin (tenders), Chicken breast is less tender (4/5 vs 5/5) and costs $2 a pound more.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Chicken breast | 4/5 | 2/5 | 1/5 | $11 / lb | Pan-seared, Poached, Grilled, Roasted |
| Chicken tenderloin (tenders) | 5/5 | 2/5 | 1/5 | $9 / lb | Pan-seared, Poached |
Recipes that name the Chicken breast
Low-temperature poached shio koji tori mune
Traditional tori mune katsu (Japanese breaded chicken)
Sasami yakitori with wasabi
Authentic tori paitan ramen with white chicken broth
Numbing chicken and cucumber salad - low cal
Crispy chicken Caesar rice paper wrap
BBQ Chicken Crêpe Taquitos
Chicken, Potato, and Cancoillotte Bowl
Miso chicken soba noodle bowl
Protein wrap with cottage cheese, chicken, and raw vegetables
Fried stuffed olive all'ascolana
Marry Me Chicken