Chicken is the most popular meat in America. Its distinctive, but mild flavor, makes it a favorite with kids of all ages, and you can dress it up just about any way you like, from salt and pepper to hot chiles and spices.
We’re showcasing low-fat dishes made with boneless and skinless chicken breasts and thighs, representing America, China and Italy. Removing the skin greatly reduces the fat content of chicken, giving you a protein-rich, low-fat meat. Today, supermarket butchers have done the skinning and boning for us, making the meat ready to use after a quick rinse.
Chicken thighs are more flavorful and succulent than the breasts because they contain internal fat that flavors and bastes the chicken as it cooks. The best way to keep the breasts moist is to cook them quickly, either pounded into cutlets or cut into strips to seal in their juices.
Greg Patent is the author of the award-winning Baking in America and A Baker’s Odyssey. He lives in Missoula, Montana with his wife, Dorothy.