Instructions: Given the background description of some cooking related query, summarize the question into a title
Input: 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?
Output:
What's this white strip on the top side of my boneless skinless chicken breast?