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The fire-red chicken boneless biriyani (161 rupees) packs a punch, but its rich, addictive flavor may be worth the pain.
The aptly named Bolivian picnic chicken, boneless breasts coated with a mustardy paste and bread crumbs, may be eaten by hand.
Beyond the rotisserie chicken, there's grilled marinated chicken (boneless half chickens for $9, quarters for $6), subpar fried chicken bits ($7) and chicken fried rice, or chaufa ($11).
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Despite the gravy, the chicken (a boneless breast and thigh meat) was crunchy.
Nearly as good was the chicken kebab, boneless cubes of breast meat that had been marinated in similar fashion.
Supermarkets package chicken as boneless, skinless breasts or chicken nuggets, and sell pre-cooked items such as entire rotisserie chickens.
parsley, chopped 2 cloves Garlic, minced Pinch salt Pinch pepper 6 each free range chicken breast, boneless.
6 (4 ounces each) chicken breasts, boneless, skinless.
4 (4-ounce each) chicken breasts, boneless, skinless.
The entrée was a chicken Normandy boneless chicken breast stuffed and rolled with apple, cranberry, almonds and celery with creamy risotto and fresh vegetables, roasted red pepper sauce.
It's akin to fried chicken, but boneless, cut into bite-sized pieces and sautéed with a bucket of chilies.
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