Chicken breast has been the darling of restaurant and home kitchens for a couple of decades, touted for its versatility and health benefits. But lately, operators and consumers are beginning to suffer from white meat fatigue.
Economists tend to bicker, but there was at least one source of agreement in their 2013 forecasts: food prices are going to increase 2 to 4 percent this year. With restaurant patrons still pinching pennies, raising menu prices may not be the best solution. So what are the alternatives?