About Chicken
Breasts
Chicken is low in fat, low in calories and low in cholesterol. It is a high protein food, which is an excellent choice for people with heart conditions, diabetes and high blood pressure. For everyone, it is a wise choice to maintain healthy eating habits. Chicken breasts are especially good because the white meat is lower in fat than the dark meat. Cooking with chicken breasts is easy because there are so many recipes it can accommodate. You can bake it, grill it, broil it, poach it and fry it. Add this to my Recipe Box.
History
Early settlers brought chicken to the United States and raised them for personal use. As the towns grew, people traded chickens for services and other needed material. After World War II, the production of chicken increased, making it a popular meat for consumers throughout the United States. China, Russia, the United States, Japan, Brazil and Mexico are the leading producers of chicken.
Benefits
A three-ounce chicken breast has 120 calories if skinless and 170 calories with the skin. It contains only one and a half grams of fat, 70 milligrams of cholesterol and 24 grams of protein. The chicken breast is the leanest part of the chicken. The protein in chicken helps reduce bone loss, and the B vitamins and niacin in chicken protect against cancer. The mineral selenium, also in chicken, helps the immune system.
Considerations
When purchasing chicken breasts, look for meat that is pliable. Press your finger into the meat to see if it bounces back. Do not buy chicken that is past the selling date. Look for skin that is not spotted. Free-range meat is better, because the chickens were not fed hormones or antibiotics. Store fresh chicken breasts in the refrigerator for up to three days.
Cooking
Cook chicken breasts with the skin on. This will provide more moisture and flavor. Baked chicken breasts should be cooked at 350 degrees for approximately 30 minutes. On the grill, cook chicken over medium heat for about 15 to 20 minutes. Take the skin off after cooking to reduce the amount of fat consumed. Soaking chicken breasts in salted water for two to four hours before cooking tenderizes the chicken, moisturizes the chicken and adds flavor. Soaking chicken breasts in marinade before cooking tenderizes the meat and adds flavors.
Warning
Marinate the chicken in the refrigerator, because it is sensitive to heat. If you cut up the chicken breasts, clean the cutting board and knives with soap and water before using them for anything else. Wash your hands before and after handling the chicken.
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