chicken breast halves skinned
Excellent source of lean protein (approximately 26g per 100g cooked) and rich in B vitamins, particularly niacin and B6. Very low in fat compared to skin-on portions, making it a staple in health-conscious and low-fat diets.
About
Chicken breast halves, skinned, are portions of poultry muscle derived from the pectoral region of domesticated chickens (Gallus gallus domesticus). Each breast half represents one side of the bird's breast cavity and consists of white meat prized for its mild flavor and lean protein content. When skinned, the outer layer of fat and connective tissue is removed, exposing the underlying pale muscle tissue. This cut is among the most commercially available and widely consumed poultry products globally, available fresh or frozen year-round from commercial suppliers and butchers.
Culinary Uses
Skinned chicken breast halves are highly versatile and central to cuisines worldwide. They are commonly pan-seared, baked, grilled, poached, or sliced for stir-fries. Popular preparations include chicken piccata, marsala, Parmesan, and general Tso's chicken. The lean meat accommodates both delicate poaching for salads and soups, and bold seasoning with marinades and spice rubs. Skinless breasts cook quickly and absorb flavors readily, making them ideal for both simple weeknight dishes and restaurant-style preparations. The absence of skin requires care during cooking to prevent drying.