49 © 2017 2019 BONELESS SKINLESS BREASTS These boneless chicken breasts are juicy and flavorful, versatile to suit a wide range of cuisines, preparation techniques and culinary styles. Organic, free range chicken appeals to customers who are conscientious of health, animal welfare and the environmental impact of their food. BUTCHER INFORMATION: Hand-cut whole breasts. Boneless, skin off. COOKING/PLATING TIPS: Boneless, skinless breasts are incredibly versatile. They can be smoked, grilled, stuffed, sliced or cubed for stir-fries, breaded & fried or baked. Whole breasts can be split & pounded thin for cutlets. MENU TYPE: Low Price Point. Chicken breasts are adaptable to any cuisine and menu type. BONELESS SKINLESS THIGHS Juicy and flavorful, boneless chicken thighs have a more robust dark meat flavor than breasts. BUTCHER INFORMATION: Hand-cut. Boneless, skin off. COOKING/PLATING TIPS: Boneless thighs are incredibly versatile. They can be cubed for stir-fries, breaded & fried, marinated & grilled, or braised. MENU TYPE: Low Price Point. Chicken thighs are adaptable to any cuisine and menu type. PARTY WINGS A crowd-pleasing finger food favorite, party wings are an excellent quick-fire option for ap- petizers and small plate preparations. BUTCHER INFORMATION: Hand-cut. Bone in & skin on. Mix of drumettes and flats. COOKING/PLATING TIPS: Wings can be fried, baked or grilled & tossed with a sauce (such as barbecue or buffalo) before service. They can be simply seasoned, rubbed or marinated before cooking. MENU TYPE: Low Price Point. Common on gastropub, bar, American and Asian menus, chicken wings are adaptable to any cuisine and menu type.