Lana Billings-Smith has been writing professionally since She has been published in the "Montreal Gazette" and the "National Post. A certified personal trainer, she holds a Bachelor of Arts with a specialization in leisure sciences and a minor in therapeutic recreation. Whether fried, baked or boiled, chicken is versatile, tasty and widely eaten. But this healthy protein source needs to be properly cooked and stored to avoid risk of contamination and potentially illness.
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When I was growing up, I remember boneless, skinless chicken breasts becoming really popular. The bad news is, because there is no skin and no fat on this cut of meat, it is very easy to make it dry and tasteless. The secret here is cooking them in a covered pan. As an added bonus, cooking up a few of these is an excellent way to have a fast, nutritious meal for the week. Usually there are also cucumbers, but I used them up in the Cucumber Salad Recipe.
Boneless, skinless chicken is a good option for an easy weeknight meal. Chicken meat pairs well with a range of flavors, and without the skin, it has very little fat. Choose from boneless skinless breast meat, which is white meat, or boneless skinless thigh meat, which is dark; each have an excellent flavor when they're baked. This article gives instructions on three methods for making baked boneless, skinless chicken:
Chicken is a popular and versatile meat that lends itself to many flavors, is relatively inexpensive, and can have a variety of health benefits. To cook chicken, put it in a greased baking pan and bake it for minutes at degrees Fahrenheit. To grill chicken, start by preheating the grill and brushing the grill grate with oil. Then, put the chicken on the grill and cook it until it's brown and crispy on both sides.