European Stars and Stripes (Newspaper) - September 21, 1990, Darmstadt, Hesse                                Workers at the Perdue Chicken processing Plant in Salisbury md., inspect Grade gut slice and then package poultry As it travels the Assembly . Chicken in every pot by Anne Byrn Cox news service of pm \ hey re Quick to prepare lower in calories and cholesterol $2 i than Chicken with skin and so versatile you can practically eat them monday through Friday without As the expression goes starting to Cluck. They re Boneless skinless Chicken breasts and the a fastest growing segment of the Chicken Industry Quot according to Bill Roenigk director of economics for the National broiler Council an Industry Trade group in Washington . Introduced in the Early 1980s by North Carolina producer Holly farms to Appeal to convenience minded Cooks these breasts accounted for 24 percent of Chicken sales in the United states last year compared with 10 percent in 1980. Whole chickens which made up 50 percent of Chicken sales 10 years ago had dropped to just 19 percent of the Market in 1989, Roenigk said. Boneless and skinless breasts require less cooking time than Bone in Chicken and they May be used successfully in recipes calling for More costly veal Scal Lopine. The breasts contain half the calories of Chicken breasts with skin and a third less cholesterol. Roenigk said the popularity of Boneless skinless breasts May boost Chicken consumption to 72 pounds per capita this year surpassing beef at 69 pounds for the first time. Chicken Yak Tori makes 4 to 6 Servings marinade 1 Clove garlic minced 1 2-Inch piece fresh Ginger peeled and minced 1/4 cup White wine vinegar 1 Tablespoon soy sauce 1 Tablespoon sesame Oil i cup vegetable Oil 2 Tablespoons dry Sherry 4 Boneless skinless Chicken breasts Cut into 1-Inch cubes in a Large bowl Combine garlic Ginger vinegar soy sauce sesame and vegetable oils and Sherry. Add Chicken cubes. Cover with plastic wrap and marinate in refrigerator 3 to 8 hours. To save time prepare in the morning before you leave for work. Remove Chicken from marinade. Skewer Chicken and Grill Over medium High charcoal for 7 to 10 minutes turning frequently or until done. Brush with sauce Onceco during cooking. Serve with steamed Snow peas and sesame Noodle salad or steamed Rice. Pan Fried Chicken breasts with Tomato sauce makes 4 Servings 4 Boneless skinless Chicken breasts flour for dredging 1 egg beaten with 1 Tablespoon milk 1 cup dry bread crumbs i cup Parmesan cheese i cup minced Parsley Salt and Pepper to taste vegetable Oil for frying 4 cups prepared Tomato sauce 1 Clove garlic minced 1 Tablespoon Olive Oil 1 Tablespoon minced fresh Basil oregano or Marjoram for Garnish fresh herbs or wilted spinach leaves with a rolling pin or Mallet slightly Pound out breasts to uniform thickness. Dredge in flour dip in egg Wash and then dredge in mixture of bread crumbs Parmesan cheese Parsley and Salt and Pepper to taste. Set aside briefly. Heat Oil in Fry pan and when hot place breaded Chicken breasts in to Fry. Cook Over medium High heat until browned on one Side about 3 minutes then turn to Brown and Cook another 3 minutes on other Side or until done. Remove from pan and keep warm. Meanwhile heat Tomato sauce and add garlic Oil and herbs. To serve spoon sauce onto plates. Slice Chicken in two crosswise and arrange on top of sauce. Garnish with herbs or spinach. Continued on Page 14 Friday september 21, 1990 the stars and stripes a a a Page 13