According to the National Chicken Council "The term "airline chicken breast" first became popular in the 1960s when major commercial airlines included full service meals on air flights that were of sufficient length/time to serve such meals. Airlines required a relatively small breast portion for a number of reasons and kept part of the wing on to give a presentation that made the serving portion appear to be bigger than it actually was and also to give it a certain differentiation from the non-airline breast. It was and still is a relatively costly product. My guess is a chef on PanAm or similar top airline developed the concept and other airlines quickly followed. Few, if any, domestic airlines still have "meals" that include "airline chicken breasts." Some caterers have this type of product for special occasion events. The Council adds: "The term "airline chicken" goes back a long way. It used to be called a "hotel cut.""
Who even knew there was a National Chicken Council?