The chicken tenderloin is the small, strap-shaped muscle (the pectoralis minor) that lies just beneath the breast; it's the same cut commonly called a chicken tender or chicken fillet, though "tenderloin" is the more precise anatomical name. Because the muscle does less work than the main breast, it stays especially tender, with a mild, slightly sweet flavor that takes well to marinades and sauces. It cooks quickly with methods like sautéing, grilling, or baking, and appears in dishes from fried chicken tenders and chicken satay to chicken piccata and cordon bleu.