the bird, revisited

It seems like only yesterday I was ranting and raving here about the culinary fraud of white poultry meat - turkey and chicken breast.
I was glad finally to get that off my chest. But today a couple of things had me muttering all over again.
First there was this article in the Denver Post headlined "Sauce gives chicken boost." Really?
Second, a lunch was brought to me featuring "chicken a la king." No king would want it.
The writer of the Post article noted how often boneless, skinless chicken breasts are served to American families. And how economical and nutritious they are.
They are, indeed. No argument there.
But then to her credit, the writer made a point of observing that sometimes, somewhere, diners may not actually be enjoying this cheap and healthy dish. "The biggest complaint you hear about chicken breast," she wrote, "is that it's sometimes a tad bland."
It is, indeed. More than a tad and more than bland. Much more. It is virtually tasteless. The only real taste it ever had was in its skin, which has been removed.
If you were to chew on a strip of leather cut from a boot, it would have as much flavor as cooked but unadorned chicken breast.
Accompanying this article was a recipe for a sauce that presumably would give breasts a "boost." Among the ingredients were fresh ginger, Italian parsley, mint leaves, olive oil, rice vinegar, sesame oil, honey and a red pepper.
I have my doubts, but bon appetit!
As for me, not having any of these things, I sprinkled a bit of picante sauce on my chicken a la king. At least I could taste the jalapeno.