I realize this will probably go down as one of the stupidest questions ever asked on here, but it drives me nuts. When buying boneless, skinless breasts, there's always a couple of pieces of fat left on the breast and sometimes what I assume is a major vein/artery between the tender and the breast proper. My wife, God bless her heart, will open the package, and just roast or boil the things. She doesn't believe in "prep". If you've ever had a piece of cooked chicken fat, you know how utterly disgusting it is. I can't get her to brine, marinate, or pound the breasts, but that's another story. I have tried different knives and can't seem to find the right "tool" for the job of tearing those fat pieces off. Of course, if you have a link to a video, even better /img/vbsmilies/smilies//smile.gif. Yes, I truly am this inept.