Our chicken breast, skin on, boneless with the wing attached.  My personal favorite way to eat chicken breast! Nice crispy skin, flavorful, juicy white meat hidden underneath.  Whether you grill, broil or pan fry it, you can't mess it up.  If you're going to sous vide this cut, I love to utilize Alton Brown's treatment for sous vide thighs; cook to desired internal temp and then take it out of the bag and push out the fat from underneath the skin into a hot pan on medium heat.  Fry up the breasts until golden brown and delicious, no more than a couple minute or two.  9.50lb