Chicken fillet is called the white meat of chicken breast, peeled from skin, cartilage and bones. Chicken fillet is considered the most dietary meat of all chicken, due to the smallest amount of fat and dietary fiber. Fresh chicken fillet has a pink-brick color, a pleasant smell of chicken meat, the taste of cooked fillet is neutral. Chicken fillet for many is the most valuable part of the bird carcass. By the way, the composition of chicken fillet is replete with animal protein, the main part of which is occupied by amino acids, without which the human body cannot function normally. In addition to easily digestible protein, chicken fillet contains a lot of phosphorus (an element that seafood can boast of) and other useful substances: vitamins H, group B, PP, magnesium, sulfur, zinc, chromium, cobalt (by the way, the last element in 100 grams of this meat contains about 120 percent of a person's daily need).