Sounds great keeping thisone..STacy

Most of our poultry booths at the farmers' market sell the chicken tenders separately from the breast cutlets. I don't remove the tendons before cooking but I do cut off any tips of them that are sticking out of the strip. They don't taste any different to me than the rest of the breast meat. I like to make these for an easy summer entree: GRILLED ORANGE CHICKEN FINGERS 1 lb. chicken tenders 1 1/2 Tbsp. Dijon mustard 1 1/2 Tbs. frozen orange-juice concentrate, thawed 1 1/2 Tbs. honey 1 tsp. sesame oil 1/2 tsp. freshly ground black pepper Salt to taste In a bowl, whisk all ingredients except chicken together until smooth. Add the chicken strips to the sauce and toss to combine. Cover and marinate in the refrigerator for at least 15 minutes or up to 2 hours. Meanwhile, prepare grill or preheat the broiler. Lightly oil rack or coat with nonstick cooking spray. Remove the chicken strips from the marinade, discarding any extra marinade. Grill or broil for 2 to 3 minutes per side, or until no longer pink in the center. Do not over cook.

I had something like that once. When I would lie down or bend over it would cause shooting pains that would take away my breath. I went to the dr and he said that I should use ibuprofen and alternate between hot and cold packs. He said that he thought that is was a duct that was infected or inflammed. It went away in a few days. Hope this helps! Angela

Yep, anything will do - the point is to break up the tough tendons and stringie things so that the meat is more easily chewed rather than stringy with tough and mealy chunks in your mouth. A regular hammer and saran wrap will do - and take a little knife and just place thin little slices in the meat on both sides if it's really tough - that breaks it all up even more. I have a meat tenderizer hammer thingie but really, it's not a necessary kitchen gadget. Your husband's (or your own!) hammer is a better investment as it serves as double duty - just wipe the hammer part with alcohol well to remove dirt and germs that might end up being pounded into the meat :)