Cut: Has the skin on the breast with first wing joint and tenderloin attached. 

Preferred Cooking Method: Second City Prime's preferred cooking method for the Airline Chicken Breast is to pan-sear it in a cast-iron skillet with the skin-side down first over medium-high heat (then flip over to cook on the other side). Transfer the skillet to the oven at 350 degrees so the chicken is cooked through properly but still remains juicy and tender with a nice, crispy skin. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Time: The Airline Chicken Breast should be pan-seared in a cast-iron skillet with the skin-side down first over medium-high heat (then flip over to cook on the other side) for about 4 minutes each side. Transfer the skillet to the oven at 350 degrees and cook for about 15 minutes.

Wine Pairing: Pinot Noir

• Type: Amish Chicken Breast

• Cut: Airline Chicken Breast (Skin-on chicken breast with wing attached)

• Weight: 8oz

Interesting Facts:

• Why do they call it an airline chicken breast? Answer: Funny enough, the airline chicken was served on airlines and was thought of as, easy to consume, due to the fact it could be held by its wing. 

• What is an airline cut of chicken? Answer: A skin on chicken breast with the wing attached.

• What is the difference between Amish and regular chicken? Answer: The Amish have perfected the process of raising poultry so much so that antibiotics and hormones are no longer needed to make an amazing flavorful chicken. It's a chicken that never comes in oversized as compared to regular store bought chicken.