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Article: Variations on a theme: finding new ways to serve the ever versatile, eminently popular chicken breast. (includes recipes)
- Article from:
- Restaurants & Institutions
- Article date:
- January 23, 1991
- Author:
CopyrightCOPYRIGHT 1991 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Today's version of a "chicken in every pot" could be "a boneless, skinless chicken breast on every plate." The popularity of this low-fat entree has soared in the last five years. Bill Roenigk, economist for the National Broiler Council, estimates that more than 1.5 billion pounds of chicken breast were consumed last year in foodservice establishments.
All indications are that we will see continued growth," says Roenigk. At 116 calories per 3-ounce portion, and only 1.5 grams of fat, it's perfect for people looking for an easy diet solution."
Chicken breast popularity cuts across foodservice lines. There was a time when quick-service chains thought ...