Chicken seems to be among the easiest protein choices for meals, especially the uber popular boneless, skinless chicken breasts. With veggies, it’s a quick stir-fry. With some lettuce, a salad. Have half a pita? You have a sandwich.
However, because the meat is so lean (those same breasts, in particular) it’s actually quite hard to get right. These tips and techniques may help you turn your sad slab of chicken into one of the most delicious meals you make.
I’ve always been a bit curious that chicken isn’t more of a breakfast protein.
It almost goes without saying: Americans love chicken. Each year, the average American eats more than 90 pounds of the bird.
Simple-to-prepare cuts like boneless, skinless chicken breasts and pre-sliced cutlets and tenders reign supreme in popularity. Less expensive poultry picks like chicken thighs and drumsticks still cluck along in favorite dishes, from fried chicken to baked casseroles.
When I was growing up, the cracker aisle was not the vast display of abundance that we enjoy today. Most grocery stores pretty much carried the basics: Triscuits, Ritz, Town House, Wheat Thins, saltines, water crackers and Club House. The fancy ones also might have Stoned Wheat Crackers, the large green tin of Bremner’s wafers, and the black box of “Entertaining Assortment,” but the really great ones also had Chicken in a Biskit.