airline chicken breast
n.-- Half a chicken breast with the upper section of the wing still attached. I say half, because strictly speaking there is only one breast on a chicken. (Even more strict is to note that chickens don't have breasts at all, but never mind.) The whole breast is usually split down the middle to give two identical pieces, each a mirror image of the other. If it's an airline chicken breast, the drummette part of the wing is still there, making a substantial portion and a good look for serving. Airline breasts are expensive enough that they are most often found in white-tablecloth restaurants. The "airline" reference is strictly an industry note. It may have been used aboard planes at one time, but that use is almost non-existent now. Nobody is quite sure how the name got started. A whole breast with both drummettes might look a little like an airplane, but that's hardly even a theory.
