I like to cook grilled chicken sometimes to go in salads. The problem I always have is that in the chicken breast tendorloins I buy, there is always a tendon or vein or something. It's white when uncooked and is extremely tough.
At first I tried not messing with it, but many bites of the chicken I had was basically not capable of being chewed up.
Now, I try to cut it out, but it's extremely difficult to cut out because it appears to run through the entire tenderloin. Last night I tried cutting it out and what I ended up with was basically tearing the chicken apart into lots of small chunks. In the end it still tasted good, but I'd really prefer an easier method.
What's the easiest method of cutting out that vein/tendon thing from the tenderloins?