Chicken Comparison Chart and Cooking Success Tips

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Written By Judy Doherty, MPS, PCII

Serving Moist Chicken: Success Tips:

Do not overcook the chicken. Chicken breast is done when it reaches an internal temperature of 165 degrees F. Use a meat thermometer. Generally a good rule of thumb for cooking most skinless, boneless breasts of chicken is to bake for 20 minutes at 350 degrees.

Bake the chicken breast in a sauce to add more flavor and moisture. Ideas include broth, white sauce, or wine sauce. Tomato sauce works well, too.

Once the chicken is cooked, allow it to set for 5 minutes and then slice and serve. If you are serving family style it is always better to serve it over top of a warm sauce.

Refrigerate any leftover chicken immediately. This is important for food safety and quality. You can shred leftover chicken the next day for use in burritos, pasta, or salads.—- By:  Judy Doherty, BS, AOS, PC II

Download as PDF: September-FAH-2017 3

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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