Can i substitute chicken breast for chicken tenderloins in a recipe?!
Also are tenderloins a fattier meat than the breast?
Answers: p.s the recipe is chicken wrapped in prosciutto served on fettucine cabonara?
Also are tenderloins a fattier meat than the breast?
Yes, in fact I would use only skinless breasts for this recipe. Who wants to be fiddling with cutting around bones while eating such a nice dish? The breast, AS LONG AS THE SKIN IS REMOVED, is very low in fat. The skin is where most of the fat is.
Yes as long as you remove the bone - the "tenderloin" is basically the breast meat without the bone.
Tenderloins are a part of the breast. When you get a big fat chicken breast and cook it, that little piece of tender meat stuck to the rib bones is the tenderloin. So, yes you can use them interchagably in a receipe.
yeah, the tenderloins are like the upper thigh meat I believe. fattier cut of meat. I would say use the breasts, and check for doneness with a fork. when the juice runs clear, its done.
haha, I guess I was wrong... I was reading other people's reply... but still when the juice runs clear, it is done.
Tenderloins are a thinner cut. You can use chicken breast, but I would pound it out first. It will taste the same.
Good luck - sound delicious! Vote me best answer if this helps!
Yes
The "tenderloin" is actually the small strip on the underside of the breast - it is much more tender than the breast, so I would not substitute chicken breast - they are likely to turn out dry & stringy. The tenderloin is less fatty than the whole breast.
Tenderloins are the chicken breasts cut into strips. Yes you can substitute. No tenderloins are not fattier they have no bone, skin or fat.
Sounds really good!
You might get away with it but I think the breasts will tend to dry out faster than would the tenderloins b/c I do believe that they contain less fat than a breast. So, watch the cooking time and check on them earlier that what the recipe says.
Tenderloins is just the tender part of the chicken and you can substitute breast for it. You may have to pound them to flatten them a bit in order to wrap them in the prosciutto. I assume they are boneless.
NO
Yes you can use the breasts as a substitute tenderloins are just thinner and so you can slice the breast to size.
I would think that if you use boneless / skinless breasts the fat content is about the same.
The tenderloin is the meat underneath the breast and its a bit more tender...to substitute just cut the chicken breast into 1 inch strips and follow the recipe....
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