Chicken Comparison Chart and Cooking Success Tips

cookingcooking demos
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

Print Friendly and PDF
Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Previous

Winter Squash 101
Next

Make an Engaging Bulletin Board in 4 Easy Steps