Chicken is an excellent source of lean protein, but don¡¯t think boiled chicken breast is the only way to enjoy the health benefits. At Company¡¯s Coming, we offer an incredible collection of easy-to-prepare, tantalizing chicken recipes. Chicken recipes are so popular because chicken is not only versatile, but incredibly tasty . Our collection of chicken recipes has something everyone. The following chicken recipes are the tried and true favorites, the ones people share with each other and hand down through families. You won¡¯t find exotic chicken recipes in this collection or recipes with hard to find ingredients. Browse chicken recipes that are tried and true, easy and quick to prepare. Each chicken recipe can be easily printed. Our extensive list of chicken recipes has been collected from trusted sources. Feel welcome to share your chicken recipe with us. Tips for Cooking With Chicken Many healthy chicken recipes call for boneless, skinless chicken breasts. Chicken breasts are a very versatile cut of chicken, and are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast. Chicken tenders, virtually fat-free strips of rib meat typically found attached to the underside of the chicken breast, can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. When a recipe calls for chicken breasts alone, remove the long, thin tenders and freeze them wrapped in plastic. When you have gathered enough, use them in quick stir-fries, chicken satay or healthy kid-friendly breaded ¡°chicken fingers.¡± Chicken thighs are slightly higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs thoroughly. For quick cooking, choose boneless, skinless thighs. When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better. Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion. Store-bought rotisserie chicken is convenient and practical¡ªbut much higher in sodium than a home-roasted bird (4 ounces home-roasted chicken: less than 100 mg sodium; 4 ounces rotisserie chicken: 350-450 mg sodium). Even the unseasoned varieties have been marinated or seasoned with salty flavorings. People with hypertension should think twice before choosing store-bought. One pound of raw chicken with bones yields 1 cup cooked, boned meat.

Chicken recipes include chicken casserole recipes, chicken breast recipes,and more.

Polynesian Chicken