Let us count the ways … to love chicken - includes related article on cooking skinless chicken breasts and recipes - Special Issue: Quick, Light & Healthy

Sunset, Summer, 1997 by Barbara Goldman

But because this cut is so lean, it can dry out quickly on the grill. The following pointers will help you keep the meat succulent.

* Don't overcook. Chicken breasts vary greatly in size, so follow each recipe closely for best results. And watch carefully - cooking takes only 10 to 15 minutes. To check for doneness, cut in the center of the thickest part; when meat has just turned from pink to white, it's done. And remember, chicken breasts continue to cook for the first few minutes off the grill.

* Be sure the fire isn't too hot, or it will scorch the outside and draw out juices faster. Gas heat or coals should be medium (you can hold your hand at grill level for only 4 to 5 seconds).

* Baste with a thick sauce to help seal in juices and keep meat moist.

* Oil grill well to prevent sticking.

RELATED ARTICLE: how much CHICKEN in a CHICKEN?

Your recipe calls for cooked chicken, but you're pressed for time? Take advantage of cooked rotisserie chicken from your supermarket deli section. The tender meat separates from the skin and bones quickly, and you'll get 3 cups of meat from the average 2 1/4-pound bird.