I am from a very Rural area of Ohio and, I swear, chicken is all that people eat around here; onto my questions though. I am very capable of spliting a whole chicken into quarters, bone-in obviously but I am curious as to what a French breast and supreme is (apparently fabricated from chicken), I have looked in both my Pro. Chef and Complete Techniques book and can not find entries for either of those in the index. Can anyone explain or point me in the direction of a resource somewhere on the Net? Any help would be greately appreciated.