Americans, by and large, small and large, enjoy bland meat and are turned off by any flesh, muscle or organ that resembles something that might have actually come from an animal. So it's no surprise to see "all white meat chicken" promoted in everything from soup to fajitas, and found on every "Italian" (actually, "Italian-American"...there's very little that is "Italian" about these places) menu in New Jersey, which generally offer 10 different flavors of chicken breast, none of which seem very Italian.
- How big is this chicken that they're butchering? It's one thing to take the center cut of a 10 pound beef tenderloin, but the "center cut" of a chicken breast???
- Which way do they slice it to even come up with what could be considered a "center"?
- What are they doing with the rest of the breast?
- Chicken breast is "juicy"?
- Fo' real?