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.
— From the National Chicken Council: "Chickopedia" -- Definitions for Consumers

Chicken Recipes

Pecan-Stuffed Chicken Breasts


  • 6 Tbsp. butter (or margarine)

  • 1 Large Celery Stalk, chopped

  • 1 Small Onion, minced

  • Salt and Pepper

  • 2 Cups Crumbled Toast

  • 1 Cup Coarsely-Chopped Pecans

  • 2 Tsp. Parsley Flakes

  • ¼ Cup Water

  • 4 Whole Boneless, Skinless Chicken Breast

  • 2 Tbsp. Lemon Juice


  1. Preheat oven to 400℉.

  2. In 10-inch skillet over medium-high heat, melt 4 tablespoons of butter (or margarine). Add celery, onion, ½ teaspoon of salt, and ¼ teaspoon of pepper into skillet and cook until tender. Stir in crumbled toast, chopped pecans, parsley flakes, and water; remove from heat.

  3. Place chicken breasts in center of a doubled foiled-lined baking sheet. Brush both sides of breast with lemon juice then remain butter (or margarine). Sprinkle breasts with ¾ teaspoon of salt and ½ teaspoon of pepper. Spoon ¼ teaspoon of pecan-stuffing mixture into center of each chicken breast. Bring foil around breast a close tightly, bundling it.

  4. Cook chicken in preheated oven for 20 minutes. Open bundles and bush chicken with drippings and cook for an additional 20 minutes uncovered or until the chicken is tender.

Sweet and Sour Chicken



Chicken Breading

  • 3-5 Chicken Breast

  • Salt and Pepper (for taste)

  • 1 Cup Cornstarch

  • 2 Eggs, Beaten

  • 1/3 Cup Canola Oil


  • 3/4 Cups White Sugar

  • 4 Tbsp Ketchup

  • 1/2 Cups Distilled Vinegar

  • 1 Tbsp Soy Sauce

  • 1 Tsp Garlic Salt


  1. Preheat oven to 350 F

  2. Rinse chicken off, trim off fat, and cut into 1 inch cubes. Season with salt and pepper. Coat chicken in cornstarch then dip into eggs.

  3. Heat canola oil in a large skillet. Cook chicken until brown. *More canola oil may be needed if skillet cannot fit all the chicken at once. Place cooked chicken on a foiled lined baking sheet.

  4. Combine and whisk sauce ingredients until smooth. Pour sauce evenly over chicken. Make sure to coat both sides.

  5. Place chicken in oven for 15 minutes then flip and cook for an additional 15 minutes.

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.

Chicken Nutrition, Food Safety and Consumer Resources

The National Chicken Council - 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.

Food Safety and Inspection in the Broiler Industry - 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.

Chickopedia - Broiler Industry Terms and Facts

Chicken Nutrition Labels

Chicken Nutrition Charts

Chicken Recipe Resources - The National Chicken Council