What are chicken breast halves, boneless, skinless? About the ingredient chicken breast halves, boneless, skinless. Including 846 recipes with chicken breast halves, boneless, skinless, nutrition data, and where to find it.
Chicken breasts are considered a great sauce of lean, quality protein. Provided that the meat is skinless, a chicken breast has the least of amount of fat. When compared with a trimmed T-bone steak, chicken breasts have less than half the fat content.
Chicken breasts can be prepared in a variety of ways, but if your aim is to keep your meal as low in fat as possible, it is the best to skin the chicken before cooking.
The skin of chicken is full of saturated fat, and when cooked with the skin, the fat drips down into the breast meat, changing its nutritional profile.
Care must be used when cooking chicken breast to avoid drying out. Cook the chicken breast just until done and avoid overcooking. The USDA recommends attaining an internal temperature of 165℉ (74℃) when measured at the thickest part of the breast for optimum food safety.
After removing from the heat source the temperature will continue to rise. Therefore for the juicest possible result you may wish to remove the chicken from the heat source when at an internal temperature reaches 160 to 162℉ (72℃), remove from the heat and allow the chicken breast to rest for 5 to 10 minutes in the heated cooking vessel while it reaches the recommended temperature. This will allow time for the meat to reach the safe temperature as well as allowing the muscle fibers to relax and allow time for the juices to redistributed evenly throughout the breast meat.
Always use a food thermometer to confirm safety and ensure perfectly cooked results every time.
With a bit of care, juicy chicken breast can be achieved.
Chicken breast halves, boneless, skinless are usually found in the poultry section or aisle of the grocery store or supermarket.
Chicken breast halves, boneless, skinless are a member of the Poultry Products USDA nutritional food group.
|1 cup, chopped or diced||140|
|1 unit (yield from 1 lb ready-to-cook chicken)||52|
|1 breast, bone and skin removed||86|
|British (UK) term:||Chicken breast halves, boneless, skinless|
|en français:||désossées sans peau et les poitrines de poulet|
|en español:||sin hueso y sin piel pechugas de pollo|
There are 802 recipes that contain this ingredient.
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