Chicken breast fillets, separated, are sourced from cutting up the chicken carcass. They are the pectoral muscles without skin and cartilage. They are characterized by a light pink colour. They are tender, juicy, firm, easily digestible and contain no fat. Chicken breast meat is a good source of easily digestible animal protein, B vitamins, zinc, magnesium and potassium. Chicken breasts are ideal for dishes fried, grilled, baked, stewed and boiled.