There's a second deficit facing the American people, one that isnot being recognized - the shortage of appealing chicken breastrecipes.
It's obvious from looking in the supermarket meat case, wherechicken breasts in various forms (from bone and skin on to bonelessand skinless) are heaped high, that the poultry cut is in big demand.
But though seemingly everyone wants to make the switch, eitherbecause chicken breast meat is relatively low in fat or because itcooks in minutes, it can be a sacrifice. Unfortunately, it's bland -and no one wants to give up flavor.
So it's time to stimulate our imaginations, put our seasoningsto work and create a positive …
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