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
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.