Cooking chicken breast (Breaded)?

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Edward88

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I have some boneless, skinless chicken breast. I'm going to make it crumbed. Do I cut them in into halves or leave them as a whole?

And with each breast, there is a small bit only partly attaced, like an extra flap of chicken (which I think is a tenerloin). What should I do with this part?

Should I grill, bake or pan fry the chicken?


Thanks
 
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