“Chicken consists of high-quality protein and a relatively low amount of fat. In addition, fat in chicken is mostly of the unsaturated type, which protects against heart disease. Thus, chicken is often recommended by physicians and nutrition counselors as an alternative to red meat, which typically has more fat and more saturated fat.”
CHICKEN SANDWICHES WITH LEMON-BASIL ZUCCHINI AND BOURSIN
“Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.”
MIDDLE EASTERN ROASTED CHICKEN WITH RICE, CURRANT, AND PINE NUT STUFFING
CHICKEN WINGS WITH GRILLED GINGER PLUM COULIS
National Chicken Council (NCC) is the national, non-profit trade association whose primary purpose is to serve as the advocate and voice for the U.S. broiler chicken industry in Washington, D.C.
Chicken Nutrition Charts
CHICKEN TENDERS WITH SWISS CHARD AND ISRAELI COUSCOUS
How to Make Stuffed Chicken Breast! This stuffed chicken breast recipe uses Italian/Mediterranean ingredients for an easy dinner when company comes over! This delicious Italian stuffed chicken is filled with a puree of mushrooms, sundried tomatoes and kalamata olives. It's topped with mozzarella cheese, and then rolled, sautéed and baked for the ultimate weeknight or weekend meal.
“Wash hands, kitchen work surfaces, cutting boards and utensils thoroughly with soap and hot water immediately after they have been in contact with raw meat or poultry, including frozen and fresh products.”
CHICKEN BREASTS ROASTED WITH NEW POTATOES AND FENNEL
“The color of cooked poultry is not a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product.”
Food safety is the top priority for companies that produce and process chicken products in the United States, and the industry prides itself on delivering safe, affordable and wholesome food both domestically and abroad.
