White meat is tops for this diner

01/10/2014 7:01 AM

01/09/2014 3:00 PM

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

Editor's Choice Videos


Join the Discussion

The Sacramento Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Terms of Service