CHICKEN

The evening menu from Bistro Moise offers a main course selection of White Trash Chicken, in which the meat is braised with catsup and Coca Cola. Byblos Market's chicken shwarma marinates a chicken breast in spices, lemon juice and garlic. The inventive Italian cooking at Andrea's includes the chicken ‡ la grande: half of a roasted chicken served with rosemary and roasted garlic in an olive oil herb sauce. Bennachin's African fare is illustrated in such dishes as the Fifey Fifingo, which is a baked chicken leg quarter stuffed with spinach, fried plantains and coconut rice. One of the salad choices at Bennigan's is Kilkenny's Country Chicken Salad, in which hand-breaded, crisply fried chicken slices are placed over garden greens topped with diced eggs, shredded Colby cheese, fresh tomatoes, bacon and the housemade smoky honey-Dijon dressing. Common Grounds' chunky chicken salad gives you the foul with shallots, mayo and Tabasco and is available as a sandwich or over greens. The rotisserie chicken at Byblos features a marinated half chicken that's rubbed with a mix of herbs, slow roasted and served with garlic mashed potatoes and vegetables. Café Pontalba's paneed chicken finds a chicken breast dusted with a mild blend of Cajun spices, herbs, breadcrumbs and pan seared. The dish also includes the vegetable du jour, mashed potatoes and the housemade Creole Hunter sauce. The coq au vin at Flaming Torch stews the chicken in red wine.

Get excited for Caffe! Caffe!'s grilled Cesar pita, which combines Romaine lettuce, seasoned croutons, their signature housemade Caesar dressing, grilled chicken and Romano cheese in pita bread. China Doll infuses plenty of flavor into its lemon chicken entrée. Fong's Chinese features lemon chicken as well, with white-meat chicken glazed with a lemon sauce. The chicken is smoked for five hours at Hillbilly Bar-B-Que before it's picked and prepared in a salad with green onions, seasonings and Blue Plate mayo. La Boucherie's chicken cordon bleu wrap combines marinated chicken sautéed with mushrooms, onion, garlic, grilled ham and Swiss cheese before it's placed in the panini press and served. The chicken Marsala from Louisiana Pizza Kitchen features roasted chicken with red onions, mushrooms and Roma tomatoes in a Marsala wine and pesto cream sauce, served over fettuccini pasta with Parmesan cheese. Couscous is a bed for Moroccan chicken at Casablanca.

Mr. Roo's stewed chicken and rice comes with vegetables, a salad and bread. The Pollo Rustica from Nardo's Trattoria features sautéed chicken breast, sausage, peppers and potatoes in a basil and sweet vermouth sauce. Bywater Bar-B-Que's chicken sandwich puts grilled chicken breast, portobello mushrooms, Swiss cheese and bacon between bread. The fried chicken is always a favorite at Mr. Ed's. Fried chicken has always been a specialty of the house at Fiorella's near the French Market. Royal Blend's Old Metairie sandwich is chicken salad with avocado, bacon, lettuce and tomato. Chateau Coffee Café serves a chicken Cordon Bleu wrap with honey mustard. For lunch, Tiramisu Café 's lemon chicken is a chicken breast sautéed with white wine, garlic, lemon and capers. Aboard the Steamboat Natchez, guests can choose from pecan crusted chicken and baked chicken in praline sauce. The chicken tenders at Hurricanes Sports Bar & Grill come with fries and a choice of dipping sauces. Babylon International offers a traditional chicken shwarma. Besides barbecue, the Ugly Dog Saloon offers rotisserie chickens by the half.