Baking a plain chicken breast is an easy way to cook up a simple centerpiece for any meal. You can eat a plain baked chicken breast on its own, or shred the meat to use in soups or chicken salad.

Once your chicken breasts are baked and shredded, have fun experimenting with different dressings such as nonfat yogurt or bottled salad dressing rather than mayonnaise.

Chicken is one of the most consumed sources of proteins in the American diet. Boiled chicken is low in fat and high in protein and makes a tasty and healthy addition to your diet.

Baking in the oven is a simple and easy way to cook a chicken breast. Oven-baked chicken makes an excellent addition to pasta and salad dishes or it can complement rice, steamed vegetables and/or a creamy sauce.

More than 600 million rotisserie chickens were sold in the U.S. in 2010, and most of these chickens were flavored with a rub, such as lemon-pepper, or injected with a salt water solution to keep them moist. Rotisserie chickens are inexpensive and versatile, but they dry out quickly if you reheat them the wrong way.

Depending on how you treat them, thinly sliced chicken breasts can be a heart-healthy source of protein or a real workout for your jaw. Chicken's lean white meat demands a deft touch to avoid the dreaded rubbery chicken syndrome. The good news: skinless chicken breasts contain little fat; a 100 g.

Keep splatters at bay by baking chicken wrapped in foil in the oven. This cooking method allows you to roast plain chicken, coat it with crumbs, infuse it with seasonings, or smother it with sauce. Wrapping chicken in foil seals in juices, keeping boneless, skinless chicken breasts moist and tender.

Chicken breasts are versatile, inexpensive and tasty, but they can dry out quickly on the grill. The secret to perfectly grilled chicken breasts lies in their preparation.

Freshly cooked chicken is moist and delicious, but after reheating, that crispy, succulent chicken often becomes tough, dry and flavorless. Proper reheating in the oven or microwave retains the flavor and texture of the chicken.

Chicken wings, move aside! There’s a new "wing" in town, and it’s made with crisp cauliflower florets doused in a spicy, honey-lime sauce.

Chicken is no longer the lean meat you thought it to be. In fact, it has more fat than most ground beef.

Most people making traditional fried chicken leave the skin on the bird. Not only does it help the breading stick to the meat, but the skin holds a lot of flavor. Heart-healthy cooks, however, are moving toward skinless chicken as a way of cutting down on fat and calories.