To broil chicken, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once and brushing with mixture as directed.
• On Sale chicken breasts often cost half the regular price. On those occasions, purchase extra, wrap them individually and store them in a resealable freezer bag. It will be easy to defrost just the amount you need.
• Like people, chickens come in different sizes. On average, however, bone-in breast halves weigh about 6 to 8 ounces each while boneless breast halves are closer to 3 or 4 ounces each.
•A 3-ounce portion of boneless, skinless, white meat cooked with no added fat contains about 142 calories and 3 grams of fat. If you eat the skin, the calorie count goes up to about 193 and the fat to 8 grams per serving.
• Twelve ounces of boneless skinless chicken will yield about 2 cups cubed meat.
• Plan on one boneless skinless breast per serving. If the meat will be cut into strips for stir-frying with vegetables or other ingredients, you can use less.
• Cook white meat just until the juices run clear and the center of the breast is white rather than pink, then remove chicken from the heat at once to prevent it from drying out.