Chicken Breast is classified as the "light meat" part of the chicken, containing less fat and connective tissue. This makes the Chicken breast one of the most tender parts of the Chicken, requiring less cooking time.
Chicken Breast is well suited to both moist heat and dry heat cooking methods, which include frying, grilling, stewing and roasting. Care should be taken not to overcook Chicken Breast, as it can become tough.
The chicken breast is usually oblong and almond shaped. Uncooked it will be a soft and fresh pink and cooked, the meat itself is a rich creamy white.