White meat is tops for this diner

Published: Friday, Jan. 10, 2014 - 7:01 am

Re "Boneless, skinless chicken breast rules - but why?" (Forum, Views on food, Jan. 5): I made chicken paella tonight, utilizing only skinless breast meat. The dish was both tasty and moist. Then I read Elaine Corn's article about how we are all whacked for liking chicken breasts. She complains that it is dry and tasteless. She also likened it as "particle board with grill marks on top of a Caesar salad". Since she was described as an award-winning cookbook author, I did a quick search of her cookbooks on Amazon. Call me surprised that the cover picture of her book on chicken recipes shows what looks remarkably like a grilled chicken breast on a plate of vegetables. I should thank her for eating dark-meat chicken, which I consider chewy and gross. That leaves more lean white meat for me.

-- Rick Cote, El Dorado Hills

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