Boneless, Skinless Chicken Breasts and Thighs

Boneless, skinless breasts are undeniably popular, but this is due in large part to their low fat content, which rivals that of even lean white fish. If it’s ease of cooking and low fat you’re after, you cannot go wrong with boneless, skinless breasts. Boneless thighs, which are now widely available, can be substituted in any of these recipes; the cooking time will be marginally longer.