Chicken breast is the sirloin of the chicken sternum with keel bone and triangular cartilage. Chicken breast meat is dry, pale pink in color, almost white when boiled, the lightest of all chicken meat. The taste of boiled chicken breast is neutral, the meat is dense, fibrous. Boiled chicken breast is a supplier of easily digestible protein, vitamins, minerals and amino acids. It contains: vitamins A, B9, B12, C, E, F, H and PP, as well as essential minerals: potassium, calcium, magnesium, zinc, copper and manganese, iron, chlorine and sulfur, iodine, chromium, fluorine, cobalt, phosphorus and sodium. Boiled chicken breast is suitable for nutrition of all age categories, even babies, it is a defender of the body's immune system. High-quality chicken breast proteins, it is not for nothing that athletes involved in power sports “dry” muscles using boiled chicken breast.