The Chicken Breast Airline is produced by cutting a bone-in whole breast with ribs and wings into two approximately equal portions along the center of the sternum and removing the second and third wing segments and the breast bones.
The Airline breast consists of one-half of a whole breast with rib meat and the first segment of the wing (with humerus bone). The tenderloin may or may not be present.
Portion Size
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6oz / 8oz / 10oz / 12oz / 14oz