I’ve searched this board and have asked five butchers in supermakets and still don’t know the answer. Kindly, what is that little white membrain in all breast (or their tenders) of chicken? It’s maybe 1/8 to 1/4 inch wide and about 1/2 to 1" long.
I believe you are referring to the tendon which binds the tenderloin to the main body of the breast. The tenderloins are two flaps of exceptionally tender (as the name implies) breast meat, one on each half of the breast. You can see it very clearly here. I don’t know if this tendon has a particular culinary or physiological name.
Great, thanks. It’s part of the string theory then. It ties the tenderloin to the breast. Interesting. Nice pic, too. Probably has a part name though.
If it was human, it would be part of this tissue:
clavipectoral fascia: deep fascia attaching to clavicle, surrounding subclavius m., thickened below as costocoracoid ligament, extending inferiorly to pectoralis minor as costocoracoid membrane (pierced by cephalic v., lateral pectoral n., thoracoacromial a.), encloses pectoralis minor, extends inferolaterally to attach to axillary fascia as suspensory ligament of axilla
I think specifically the suspensory ligament of axilla, but I never got good grades in anatomy…
I don’t know if it’s called something else in a chicken.
5 butchers couldn’t identify it for you by description? I instantly knew it, just from my experience in the kitchen. Never mind my experience in cadaver lab! 
You’re right, QtM, there aren’t many good butchers around these days. 
“5 butchers couldn’t identify it for you by description? I instantly knew it, just from my experience in the kitchen.”
All 5 butchers knew the part I asked them about; they just did not have a name for it nor knew its purpose.
Can I leave it in when I cook it and not worry about knowing it’s there when I am eating the bird?
You can leave it in if you want to, it’s not harmful. But, it’s pretty tough and chewy which is why it’s normally removed during preparation.
<hijack>We got human docs on this board but no vets! Sad </hijack>
We still do not have a name for this tendon like particle. My 5 butchers don’t know what to call it. Can somebody out there ask their butcher for me please? Thanks.
Unless you find a butcher who graduated with a degree in anatomy, you probably won’t find an answer there.
I think that WhyNot probably gave you the correct answer. Unless you just have to have some spiffy-sounding common name. Call it “Noodles.” (Hi, Arnold). 