It's hard to imagine restaurant menus without chicken. According to RESTAURANT HOSPITALITY'S April 2006 MenuTrak study, for instance, 95.1 percent of Casual Dining Category respondents reported menuing boneless chicken breast in the past 12 months. Herein we offer two chicken recipe suggestions. Frisee and Arugula Salad with Fresh Grapes, Red Onions, Tomato, Cucumber and Peanut Dressing Grilled Chicken Paillard with Onions, Apples, Turnips and Curried Cream

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