"Dog3" >
>> On Thu 10 Mar 2005 10:12:33p, aem wrote in rec.food.cooking:
>>
>>> Jeanne Ketterer wrote:
>>>> I saw packages of froz chicken tenders and breasts today at the
>>>> grocers. Flipped the tenders package over and the directions said
>>>> to remove from bag, place in oven, etc. Question: shouldn't
>>>> these be defrosted first? [snip]
>>>>
>>> What they now call "tenders" are just the narrow strip at the edge of
>>> each chicken breast half. I think Julia Child used to call them the
>>> "fillet" of the breast. They are part of the breast but often peel
>>> away from the rest of it. So the packagers peel 'em off and package
>>> them separately. At a premium price, of course, even though there is
>>> nothing to distinguish them from the breast. I wouldn't think
>>> defrosting was important, simply because they are so thin and small.
>>>
>>> -aem
>>
>> The fillet or "tender" is distinguished from the rest of the breast
>> because it is more tender than the major section.
>>
>
> I buy the tenders fresh (I guess they're fresh) and drizzle them with
> olive
> oil. Then I sear them with the spices/herbs of choice. Breast meat is
> different. I usually pound it to tenderize and cook in one fashion or
> another. Both are very different, or at least to me.
>
> Michael

Okay, thanks everyone for your input! I've used the freshly packaged (a
little tricky to remove the white gristle strip or whatever it's called),
but wanted to keep some handy in the freezer. I'll try a package and see.

Jeanne