>  ML> product in Lima as well as in other Spanish-speaking 
>  ML> places. DC area chains have names like Pollo Rico, 
>  ML> Crisp & Juicy, Super Pollo, ... .
> I have only seen the places in our immediate area, not going on foreign
> travel anytime soon.  Have you had any samplings of them?  If so, how

Not in recent memory, as I would order the stuff only in
a pinch, and I don't travel with people who get chicken
out - Lilli gets beef except in German-speaking places, 
where pork is the order fof the day, and Bonnie favors
seafood. As you know, my chicken preference runs to deep
fried, especially thighs. Roasted, why bother, I've had
it before and know what it tastes like. One interesting
thing is that in Asia it's the dark meat that commands 
the premium, sometimes massive, along the lines of the
differential between filet and flank. In Athens and Lima,
the places where I can conjure up the smells of roast
chicken, there didn't seem to be anything particularly
distinctive - both places offered oregano, olive oil,
lemon and garlic in the sniff profile.

> are they and are they worth what I think is an inflated price.  Our
> point of comparison is the BJs roasted chickens -- 3 1/2 pound for
> $4.99.

The BJ's and Costco prices are to push the sale of
merchandise that is approaching its sell-by date. If
they just sold expiring poultry at a discount, they
would open themselves to food poisoning lawsuits; 
with a display such as they have they can ensure that
the chicken has been cooked to a condition where no
self-respecting pathogen would remain. It's a win-win
for just about everyone except me and the Japanese,
who like rare chicken.

>       Title: Chicken Cordon Bleu Sandwich

The cordon bleuness of chicken cordon bleu is that the 
cheese and ham are wrapped inside the chicken meat, 
causing a basting action and ensuring maximum tenderness 
and more flavor.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Chicken Kiev
 Categories: Poultry, Main dish
      Yield: 4 servings

      4 x  Chicken breasts
      2 T  Water
    1/2 c  Flour
    1/2 c  Bread crumbs
      2 x  Eggs, beaten
      2 T  Parsley, snipped
      2 T  Chopped green onions
    1/4 lb Butter

  emove bones and skin from chicken breasts and pound out to 1/8 inch
  hick. Cut Butter into quarters and lay one in center of ea ch chicken
  iece. Evenly divide Onions and Parsley between breasts.  Roll ea ch p
  into a log and secure with a toothpick.  Mix Eggs and Water.  Roll a
  ch log in flour, then dip in Egg and cover with bread crumbs.  Wrap n
  plastic wrap and refrigerate for at least 1 hour or overnight. eep
  fry until brown, then bake at 375 degrees for 5 minutes.

  Source unknown. M would use 1 Tb chives, minced fine, instead
  of the scallions and make sure the butter was unsalted or at
  most half-salted and - important - chilled or frozen. He would
  try to make a proper envelope out of each package, not just a
  log. M would also be inclined to proofread a recipe better if
  it were his.

MMMMM