Behold the skinless chicken breast. A dieter's staple, this bland and dry cut of meat has been appearing atop salads and next to haricot verts for years. Isn't it time to take a closer look at why we're eating it?
If thoughts of roast chicken with crispy, flavorful skin covering a moist and equally savory cut of meat are dancing through your head, pay attention to them. Skin-on chicken isn't as bad as we once thought. A 12-ounce (340-gram) bone-in chicken breast with skin intact will have an additional 50 calories and 2.5 grams of saturated fat more than its boneless, skinless, tasteless counterpart. Plus, 55 percent of the fat in chicken skin is heart-friendly monounsaturated fat [source: Cooking Light]. So feel free to indulge now and again.
In fact, the bone and skin play important roles during the cooking process. The bone will help evenly distribute heat as the chicken cooks, while the skin will keep the exterior from drying out before the interior is fully cooked [source: Royer]. So, you'll get a better flavor if you cook the chicken with the skin on and then remove it before serving.